Creamy Fettuccine with Chickpeas and Cherry Tomatoes

Ingredients

• 250 g pasta (- fettuccine)
• 300 g chickpeas (- ~10 oz, canned)
• 2 cloves garlic
• 2 sprigs rosemary
• 8 tomatoes (- cherry)
• 4 tablespoons olive oil (- extra virgin)

Instructions

1. 1

   boil: Start by filling a large pot with water and bringing it to a boil. Once the water is boiling, add the salt.

2. 2

   sauté: While waiting for the water to boil, heat 3 tablespoons of extra virgin olive oil in a large nonstick pan over medium heat. Add the peeled garlic cloves and a sprig of fresh rosemary to the oil. Let them sauté for about 2 minutes to infuse the oil with their flavors.

3. 3

   add and cook: Next, add the cherry tomatoes, cut into halves or quarters, to the pan. Sprinkle them with a pinch of salt to help them soften and release their juices. Stir occasionally and let the tomatoes cook over low heat for 5–6 minutes, until they become tender and slightly saucy.

4. 4

   add and cook: Once the tomatoes are soft and fragrant, add half of the chickpeas to the pan. If you’re using canned chickpeas, pour in some of the liquid from the can as well—this will help make the sauce more flavorful and creamy. Stir everything together and let it cook for another 2–3 minutes on low heat.

5. 5

   blend: While the sauce is simmering, take the remaining half of the chickpeas and blend them with a small amount of their liquid until you get a smooth, creamy consistency.

6. 6

   Remove the garlic cloves and the rosemary sprig from the pan—they’ve done their job!

7. 7

   add and stir: Then add the chickpea cream to the pan and stir well to combine it with the rest of the sauce. The result should be a rich, creamy sauce that’s perfect for coating the pasta.

8. 8

   add and cook: By now, the water in your pot should be boiling. Add the fettuccine and cook them until they are al dente—this usually takes about 5 minutes for dried egg fettuccine and 2 minutes for fresh.

9. 9

   drain: Before draining the pasta, reserve a ladleful of the starchy cooking water. Drain the fettuccine and transfer it directly to the pan with the sauce. Add half a ladle of the reserved pasta water to help the sauce cling to the pasta.

10. 10

    season: Turn off the heat and stir the fettuccine gently but thoroughly to coat each strand in the creamy chickpea sauce. The starchy pasta water will help bring everything together, making the sauce silky and smooth.

11. 11

    serve: Your Creamy Fettuccine with Chickpeas and Cherry Tomatoes is now ready! Serve it immediately, garnished with a drizzle of extra virgin olive oil if you like. Enjoy this comforting and flavorful vegetarian dish while it’s hot!