Creamy Protein Pasta by @deliciouslyella

31 min

2 servings

🍝

150 g

Pasta

🫘

400 cans

Chickpeas

🥜

Pine nuts

🍅

100 g

Sun-dried tomatoes

🧄

2 cloves

Garlic

🌶️

1 tbsp

Harissa paste

🌶️

1 pinch

Dried red chilli flakes

🥥

1 tbsp

Coconut yoghurt

🥬

2 handfuls

Spinach

🌿

1 handful

Basil

🫒

Olive oil

🧂

1 pinch

Flaky sea salt

⚫

1 pinch

Black pepper

💧

Water

  1. Boil
    • Water
    • Flaky sea salt

    Bring a large saucepan of salted water to the boil.

  2. Add
    • Pasta
    • Chickpeas

    Add the pasta and chickpeas; cook for 8–9 minutes until al dente.

  3. Drain
    • Water

    Drain and reserve a cupful of cooking water.

  4. Step

    Set aside.

  5. Place
    • Pine nuts
    • Sun-dried tomatoes
    • Garlic

    Place the pine nuts, sun-dried tomatoes, garlic, harissa paste, dried red chilli flakes, olive oil and flaky sea salt in a high-speed food processor.

  6. Blitz
    • Water

    Blitz until smooth, adding a splash of water to loosen as needed.

  7. Return
    • Pasta

    Return the saucepan used for the pasta to a medium-low heat.

  8. Pour
    • Garlic

    Pour in the sauce and cook for 5–7 minutes until the garlic smells cooked.

  9. Stir
    • Pasta
    • Chickpeas
    • Coconut yoghurt

    Stir in the pasta and chickpeas, followed by the coconut yoghurt, spinach, most of the basil and olive oil.

  10. Step
    • Flaky sea salt

    Taste to check the seasoning and adjust as needed.

  11. Divide
    • Basil
    • Pasta

    Divide the pasta into bowls and scatter over the remaining basil.

Creamy Protein Pasta by @deliciouslyella

31 min

2 servings

🍝

150 g

Pasta

🫘

400 cans

Chickpeas

🥜

Pine nuts

🍅

100 g

Sun-dried tomatoes

🧄

2 cloves

Garlic

🌶️

1 tbsp

Harissa paste

🌶️

1 pinch

Dried red chilli flakes

🥥

1 tbsp

Coconut yoghurt

🥬

2 handfuls

Spinach

🌿

1 handful

Basil

🫒

Olive oil

🧂

1 pinch

Flaky sea salt

⚫

1 pinch

Black pepper

💧

Water

Preparation Steps

  1. Step 1/11

    Bring a large saucepan of salted water to the boil.

    💧Water
    🧂Flaky sea salt
    🍲Saucepan

  2. Step 2/11

    Add the pasta and chickpeas; cook for 8–9 minutes until al dente.

    🍝Pasta
    🫘Chickpeas
    🍲Saucepan

  3. Step 3/11

    Drain and reserve a cupful of cooking water.

    💧Water
    🧺Colander
    🥄Measuring cup

  4. Step 4/11

    Set aside.

  5. Step 5/11

    Place the pine nuts, sun-dried tomatoes, garlic, harissa paste, dried red chilli flakes, olive oil and flaky sea salt in a high-speed food processor.

    🥜Pine nuts
    🍅Sun-dried tomatoes
    🧄Garlic
    🌶️Harissa paste
    🌶️Dried red chilli flakes
    🫒Olive oil
    🧂Flaky sea salt

  6. Step 6/11

    Blitz until smooth, adding a splash of water to loosen as needed.

    💧Water

  7. Step 7/11

    Return the saucepan used for the pasta to a medium-low heat.

    🍲Saucepan

  8. Step 8/11

    Pour in the sauce and cook for 5–7 minutes until the garlic smells cooked.

    🍲Saucepan

  9. Step 9/11

    Stir in the pasta and chickpeas, followed by the coconut yoghurt, spinach, most of the basil and olive oil.

    🍝Pasta
    🫘Chickpeas
    🥥Coconut yoghurt
    🥬Spinach
    🌿Basil
    🫒Olive oil
    🍲Saucepan

  10. Step 10/11

    Taste to check the seasoning and adjust as needed.

    🧂Flaky sea salt
    ⚫Black pepper

  11. Step 11/11

    Divide the pasta into bowls and scatter over the remaining basil.

    🌿Basil

Composition

Ingredients

Types

Grains, Legumes, Nuts, Vegetables, Condiments, Spices, Dairy Alternative, Herbs, Oils, Liquids

Ingredients

Pasta, Chickpeas, Pine nuts, Sun-dried tomatoes, Garlic, Harissa paste, Dried red chilli flakes, Coconut yoghurt, Spinach, Basil, Olive oil, Flaky sea salt, Black pepper, Water

Notes

Chickpeas (drained and rinsed), Garlic (peeled), Spinach (roughly chopped), Basil (roughly chopped, plus extra to garnish), Olive oil (a drizzle), Flaky sea salt (plus salt for the pasta water), Water (for cooking the pasta and loosening the sauce)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free

Calories

690 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 90g, Fat: 26g, Fiber: 15g, Sugars: 12g

Nutritional Information

Minerals

Iron: 5.5mg, Magnesium: 100mg, Potassium: 900mg, Calcium: 110mg, Sodium: 580mg

Vitamins

Vitamin A: 350mcg, Vitamin C: 20mg, Vitamin K: 110mcg, Folate: 160mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

16 minutes

Overall

31 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Saucepan, Colander, Measuring cup

Appliances

Food processor, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean, North African

Geographic

to inform

Various

Aspect

Texture

Creamy, Saucy, Al Dente, Chunky

Flavors

Creamy, Smoky, Spicy, Savory, Herby, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (in an airtight container,reheat gently with a splash of water to loosen the sauce), freezer : 1 month (in an airtight container,best frozen without the fresh spinach and basil garnish for optimal texture,thaw overnight in the fridge before reheating)