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Main Dish / Pasta

Garbanzo Beans and Red Pepper Pasta

Looking for something a little different to dress up your everyday pasta? Well look no further! Garbanzo Beans and Red Pepper Pasta is a real belly pleaser. Garnished with Eureka's Shake Parm and served with garlic bread, this just may replace your everyday pasta.

Prep Time: 15      Completion Time: 30      Serving Size: 4

Ingredients

12oz pasta, prepared

1 tsp olive oil
1 15 oz can garbanzo beans, cooked and drained
½ tsp coarsely ground black pepper corn
½ tsp dried thyme
½ tsp garlic powder
¼ tsp salt
¼ tsp dried rosemary
¼ tsp dried sage

1 T olive oil
2 red peppers, cleaned and diced
5 green onion, chopped
4 cloves of garlic, minced

1½ cups water
¼ cup cashews, soaked over night
2 T tomato paste
1 T nutritional yeast
½ tsp garlic powder
½ tsp ground mustard
¼ tsp dried thyme
¼ tsp oregano
¼ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes

Directions

In a skillet over medium heat, heat olive oil, then add garbanzo beans, pepper, thyme, garlic powder, salt, rosemary and sage. Mix until well combined and garbanzo beans are evenly coated. Continue cooking until garbanzo beans are slightly crispy, remove from heat and set aside.

In a skillet over medium heat, heat olive oil, then add red peppers, green onion and garlic, cover and let simmer until peppers are tender.

Using a blender, combine the red peppers, water, tomato paste, nutritional yeast, garlic powder, ground mustard, thyme, oregano, salt, black pepper, red pepper flakes and cashews. Blend until smooth, return to the skillet and allow to simmer.

Using a ladle, scoop out some of the pepper sauce and add it to the garbanzo beans, stir until well coated.

Fold cooked pasta into the pepper sauce, cover and let simmer until hot.

Dish out the pasta and top with a scoop of garbanzo beans. Garnish with Eureka's Shake Parm and serve with garlic bread.

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