If you’re trying to eat a healthier diet, then you want to include more recipes with legumes. One of my favorite beans to cook with is using garbanzo beans that are also referred to as chickpeas, for their delicious taste and wonderful nutrition. Yesterday, I created a new recipe with my garbanzo bean pasta that is so velvety and satisfying with a creamy cheese sauce that it is one of those dishes perfect to serve to warm up spirits and stomach at the same time. As sensational as this recipe tastes, you’ll also love how simple it is to make with a minimum of ingredients and effort.
**Disclaimer: This post has been compensated. Opinions are solely mine. **
The flavor of my garbanzo bean pasta comes from gently browning a larger onion and a few cloves of garlic in olive oil. As those vegetables are cooking, I took out my blender or you can use a food processor for creating the creamy sauce. After draining the can of garbanzo beans, adding half-and-half cream, shredded Swiss cheese, and bit of salt, I incorporated the luscious mixture with my browned onions and garlic.
All I had left to do was to boil the pasta and reserve about a cup of the pasta water once the pasta finished cooking. I like to save some pasta water to help moisten up the dish if it starts to dry. Use only as much of the water as you need. I don’t have fast your family reports to the table, but adding a little pasta water helps lubricate the spaghetti nicely due to the way the gluten adheres to the pasta.
No joke, friends, you won’t believe how fantastic this flavor is despite just these few ingredients with the way they meld together until you try it. However, my family now demands this bean pasta once a week. Some of my other wonderful bean dishes are black beans and rice, curried rice and beans and one of our favorite winter soups white bean spinach soup. You should also check my search box because there are more.
Garbanzo Bean Pasta
1 can of S & W Garbanzo Beans (15.5 oz.), drained
1- 3/4 cups of half-and-half cream
1 larger onion, peeled and finely chopped (1 ½ cups)
3 large cloves of garlic, finely chopped
3 tablespoons of olive oil
1 cup of shredded Swiss cheese
1 teaspoon of salt
1 teaspoon of Green Garden organic dried chives
1 pound of your favorite pasta
Brown the chopped vegetables in the olive oil. Here’s a hint to keep them from turning too dark as they brown. Take out your salt shaker and give them a sprinkle really does help.
Blend the half-and-half cream, shredded Swiss cheese, drained can of garbanzo beans, and salt until creamy.
In the meantime, boil your pasta. After you get the tenderness of pasta that you like, I like to save some of that pasta water to later add just a bit to moisten it. This helps if you’re not serving it immediately.
Before serving, I like to sprinkle the chives and mix through.
ENJOY!
My garbanzo bean pasta that is so velvety and satisfying with a creamy cheese sauce that it is one of those dishes perfect to serve to warm up spirits and stomach at the same time.
Course:
Dinner, Lunch, Main Dish
Cuisine:
American
Keyword:
bean recipes, garbanzo bean pasta, healthy comfort food, meatless meal ideas
:
-
1
can of S & W Garbanzo Beans
15.5 oz., drained -
1- 3/4
cups
of half-and-half cream -
1
larger onion
peeled and finely chopped (1 ½ cups) -
3
large cloves of garlic
finely chopped -
3
tablespoons
of olive oil -
1
cup
of shredded Swiss cheese -
1
teaspoon
of salt -
1
teaspoon
of dried chives -
1
pound
of your favorite pasta
-
Brown the chopped vegetables in the olive oil. Here’s a hint to keep them from turning too dark as they brown. Take out your salt shaker and give them a sprinkle really does help.
-
Blend the half-and-half cream, shredded Swiss cheese, drained can of garbanzo beans, and salt until creamy.
-
In the meantime, boil your pasta. After you get the tenderness of pasta that you like, I like to save some of that pasta water to later add just a bit to moisten it. This helps if you’re not serving it immediately.
-
Before serving, I like to sprinkle the chives and mix through.
-
ENJOY!
