Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It’s a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. A flourish of fresh herbs at the end brightens and freshens the dish; you can use all parsley or all basil if you don’t have both on hand.
3 tablespoons olive oil 1 cup chopped onion 1 cup chopped carrot 4 garlic cloves, minced 1 cup drained canned unsalted chickpeas 3/4 cup water 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 cups hot cooked whole-grain penne (8 oz. uncooked) 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil
Add onion, carrot, and minced garlic; cook 8 minutes.
Place onion mixture, chickpeas, water, salt, and pepper in a blender; process until smooth.
Toss with hot cooked penne; sprinkle with parsley and basil.