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Quadretti in Chickpea Cream Sauce

I came across this recipe on TikTok (credit: Corre Larkin) and was immediately intrigued by a creamy pasta that had few ingredients, and seemed pretty simple in technique. In my quest to make this, I learned that Quadretti pasta is not very common and is difficult to find in most grocery stores – so I ended up ordering this brand from Amazon (a heads up that it is pricey). Overall quick and easy to make, and the flavor is just SO. GOOD! Kenny really enjoyed this one and I think it will become a regular menu staple in our rotation. As always, adapt to your needs and likes! I love creating my own takes on recipes and changing things up or adding things to make it my own!

Ingredients:

1 can chickpeas, drained and rinsed

8 oz Quadretti pasta

1/2 cup olive oil + more for garnish

2 cups chicken broth

1 Medium yellow onion, roughly chopped

4 cloves garlic, whole

Fresh sprig of rosemary, or 1 Tbsp. dry rosemary

1 cup freshly grated parmesan (you can add more or less – your preference!), + more for garnish

1 Tbsp. chives, chopped for garnish (optional)

Directions:

Heat olive oil in a pot over medium-low heat, adding garlic, onion and rosemary once heated.

Cook veggies until soft, about 8 minutes. Meanwhile, drain and rinse chickpeas.

Once veggies are tender, add chickpeas and enough chicken broth just to cover the veggies, about 2 cups.

Simmer over medium heat about 10 – 12 minutes. Meanwhile, cook pasta according to package directions, reserving 1/2 cup of pasta water.

Once veggies are cooked, transfer to a blender (remove the rosemary if you used a fresh sprig). Blend until smooth and transfer back into the pot.

Add as much freshly grated parmesan as you desire, a few drops of lemon juice and combine. Add in the cooked pasta and 1/4 cup of the reserved pasta water (more if you want a thinner texture).

Serve and garnish with more parmesan, chopped chives and a drizzle of olive oil. Enjoy!!!

Notes:

Skip the parmesan and sub veggie broth for a vegan recipe. You’ll notice there’s no salt in this recipe! The parmesan really carries the flavor and sodium here, so no need to add any aside from lightly salting your pasta water, if you want. The chickpeas serve as your protein in this dish, but you can always modify and add in another source of protein like shredded chicken if you want!

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