Make a Creamy Bean Fiber Pasta Sauce
There should always be a bag of chickpeas in the closet for an impromptu hummus or meatless quick lunch, but you can also use a mighty garbanzo to make a rich, creamy pasta sauce.
At first it may seem strange, but Daniel Grittser from Serious Eats convinces you to think of this as an “inversion of the classic Italian soup of pasta and fagioli, except that the ratio of soup and pasta has changed.” You can use a jar of beans, but to prepare this sauce in an exceptionally tasty place, it is best to start dry, cook it with flavors and leave some tasty cooking liquid.
After you’ve cooked the beans, sauté the garlic in olive oil and chili flakes, add the beans, add a little water and puree until a silky smooth paste is obtained. Serve with whipped pasta and a little olive oil and parsley for a hearty, vegan meal. (Of course, it doesn’t have to be vegan, it really sang some Parmesan, but it’s nice to know you have the option.)