Chickpea Pasta with Roasted Garlic Sauce
This comforting pasta dish combines tender chickpeas with a velvety roasted garlic and olive oil sauce that clings to every strand of pasta. It is an elegant yet simple meal that transforms pantry staples into something truly impressive.
Silky roasted garlic sauce coats pasta and chickpeas in this easy elegant pantry-friendly dinner.
Nutrition per serving
Ingredients
main
sauce
spices
technique
Instructions
Roast the Garlic
Preheat your oven to 400 degrees F. Slice the top off the whole head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap tightly in foil, and roast for 35 to 40 minutes until the cloves are deeply golden, soft, and fragrant. Allow to cool slightly before squeezing the cloves out.
Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, scoop out at least half a cup of the starchy pasta cooking water and set it aside. This water is essential for creating the silky sauce.
Make the Roasted Garlic Sauce
Heat the remaining olive oil in a large skillet over medium heat. Squeeze the roasted garlic cloves directly into the pan and mash them with a wooden spoon to form a paste. Add the red pepper flakes and stir for 30 seconds. Pour in the reserved pasta water gradually, stirring to create a smooth emulsified sauce.
Combine and Serve
Add the drained chickpeas to the garlic sauce and toss to coat. Add the cooked drained pasta to the skillet and toss everything together vigorously over medium heat for 1 to 2 minutes until the sauce coats every strand. Serve immediately with fresh parsley and Parmesan cheese if desired.
Substitutions
Common mistakes
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