Try this vibrant Italian pasta with chickpea cream and peppers.

Pasta with Chickpea Cream and Peppers

Pasta with chickpea cream and peppers is the perfect Italian recipe for those seeking a quick, colorful, and wholesome summer dish. This naturally creamy and flavorful vegetarian option is ideal for a healthy, last-minute dinner, ensuring you never compromise on nutrition.

The recipe is simple and accessible to everyone. The secret lies in the irresistible contrast between the creamy texture of blended chickpeas, scented with lemon, and a colorful dice of peppers sautéed until slightly crunchy. This delightful dish proves that a few simple, seasonal ingredients can transform into exceptional comfort food. Try it for your daily menus or impress friends with a light yet characterful dish: it’s simply delicious.

Other Creamy Chickpea Pasta Dishes

• Pasta with Chickpea Cream and Guanciale
• Creamy Pasta and Chickpeas
• Pasta with Chickpea Cream and Arugula
• Pasta with Chickpeas and Taleggio

Ingredients

• 200g of pasta
• 250g of canned chickpeas
• 1 red bell pepper
• 1 yellow bell pepper
• 1 lemon (zest and juice)
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Parsley for garnish

Instructions

1. Cook the pasta in salted boiling water until al dente.
2. Meanwhile, drain and rinse the chickpeas. Blend them with lemon juice, zest, salt, and a tablespoon of olive oil until smooth.
3. Dice the red and yellow peppers. Sauté them in a pan with a tablespoon of olive oil until slightly crunchy.
4. Drain the pasta and mix it with the chickpea cream. Add the sautéed peppers and combine well.
5. Serve hot, garnished with chopped parsley and a sprinkle of pepper.

Total Time: 30 min

Cuisine: Italian