🍽️ Penne pasta with creamy tomato and chickpea sauce

Name: Penne pasta with creamy tomato and chickpea sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 clove garlic; 2 carrots; 3 tbsp olive oil; 0.5 tsp cumin; 1 pinch cayenne pepper; 200 g chunky tomatoes (can); 50 ml soy cream; salt; pepper; dried rosemary; 250 g whole wheat pasta (penne); 100 g chickpeas; 0.5 tsp turmeric powder; 1 tsp sesame seeds; 1 handful arugula

726 kcal · 30 min · 4 servings

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Ingredients

1 clove garlic
2 carrots
3 tbsp olive oil
0.5 tsp cumin
1 pinch cayenne pepper
200 g chunky tomatoes (can)
50 ml soy cream
salt
pepper
dried rosemary
250 g whole wheat pasta (penne)
100 g chickpeas
0.5 tsp turmeric powder
1 tsp sesame seeds
1 handful arugula

Instructions

1. Peel the garlic clove and chop it finely.
2. Wash the carrot and cut it into small cubes.
3. Heat 2 tablespoons of oil in a pot.
4. Sauté the garlic and carrot cubes in it for 5 minutes over medium heat.
5. Add cumin, cayenne pepper, and the tomatoes to the pot.
6. Let the mixture simmer for another 4 minutes over low heat.
7. Stir the soy cream into the sauce.
8. Season the sauce with salt, pepper, and rosemary.
9. Bring plenty of water to a boil and add salt.
10. Cook the penne pasta in it for 8 minutes until al dente.
11. Drain the pasta and let it drain well.
12. Heat the remaining oil in a separate pan.
13. Add the chickpeas, turmeric, and sesame seeds to the pan.
14. Sauté the mixture for 4 minutes over medium heat.
15. Season the chickpeas with salt and pepper.
16. Wash the arugula and shake it dry.
17. Portion the pasta into bowls.
18. Pour the tomato sauce and chickpeas over the pasta.
19. Top the dish with the arugula and serve.

Nutrition per serving

kcal: 726
Protein: 24 g · Fett/Fat: 26 g · Carbs: 97 g