High Protein Roasted Chickpea and Sweet Potato Pasta

If you’re looking for a pasta dish that’s higher in nutrients, protein, and super filling than look no further. This Roasted Chickpea and Sweet Potato Rigatoni is creamy and packed with essential spices that will satisfy your pasta craving.

Ingredients

2 large sweet potatoes

1 large onion

1 garlic bulb

1 can of chickpeas

Olive Oil

Salt and pepper

1 tablespoon of tomato paste

2 tablespoons of heavy cream

1/2 cup of vegetable broth

1 tablespoon of paprika, red pepper flakes, cumin, coriander seeds

Rigatoni Pasta

Basil

Parmesan cheese

Set oven to 400. Start by washing and peeling the sweet potatoes in large square cubes. In a baking sheet, add your cubed sweet potatoes. Open up can of chickpeas, wash, and add to the baking sheet. Peel the onion and chop, add that to the baking sheet as well. Take your garlic bulb, peel it, and cut both the top and bottom of the garlic bulb. Drizzle olive oil and spices into the baking sheet. With your hands, toss everything together until fully coated. Place garlic in the middle of the baking sheet. Place in the oven and roast for 30 minutes or until potatoes become soft.

Once the potatoes are roasted, toss everything into a blender. Make sure to remove all the skin from the garlic. Blend everything together until creamy and smooth, the mixture will be very thick. Boil water and cook rigatoni. While the pasta cooks, add the puree to a large heated skillet. On a low simmer, add vegetable broth and heavy cream and stir. This is a good time to check flavor of spices, you can gradually add more salt or pepper. Add in tomato paste, stir. Add some pasta water and rest of cooked pasta into the mixture. Add chopped up basil and serve with parmesan cheese.