Creamy No Cream Chickpea Rigatoni
A creamy, comforting pasta made without cream! This easy rigatoni features chickpeas, shallots, coconut milk, and Parmigiano Reggiano for a cozy, protein-packed dinner.
Servings 6 Servings
Calories 517kcal
Ingredients
- ¾ Pound Rigatoni or pasta shape of choice
- 1 Tablespoon Olive Oil
- 2 Tablespoons Unsalted Butter
- 3 Large Shallots finely chopped
- 3 Cloves Garlic mashed
- 2 Tablespoons Tomato Paste
- ¼ Cup Reserved Pasta Water
- 15 Ounce Can of Garbanzo Beans drained and rinsed
- 1 Tablespoon Italian Seasoning
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Crushed Red Pepper Flakes
- 15 Ounce Can of Coconut Milk
- ½ Cup Parmigiano Reggiano Cheese finely grated
- Chopped Parsley for garnish
Instructions
- To make this recipe, start by boiling a large pot of water. Once it reaches a rolling boil, add in the rigatoni and cook until al dente, according to the package instructions. Before draining, scoop out ¼ cup of the pasta water and set it aside. Then, drain the pasta and set it aside as well.
- Next, heat a large skillet over medium-low heat and add in the olive oil and butter. Once the butter has melted, add in the chopped shallots and sauté for about 2 minutes, until they become soft and fragrant.
- Add in the mashed garlic, tomato paste, pasta water, chickpeas, Italian seasoning, kosher salt, and red pepper flakes. Stir everything together and let it cook for about 6-7 minutes.
- Finally, add in the coconut milk and stir to combine. Add the cooked rigatoni into the skillet and toss until all the pasta is evenly coated in the sauce.
- Turn off the heat, then stir in the Parmigiano Reggiano.
- Top with freshly chopped parsley, serve, and enjoy!
Video
Nutrition
Serving: 1 Serving | Calories: 517kcal | Carbohydrates: 58g | Protein: 16g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 779mg | Potassium: 509mg | Fiber: 6g | Sugar: 3g | Vitamin A: 338IU | Vitamin C: 3mg | Calcium: 173mg | Iron: 5mg
