8 oz chickpea penne pasta
1 tbsp olive oil
1 small yellow onion, halved and thinly sliced
2 garlic cloves, minced
¼ cup tomato paste
1 cup oat milk
½ tsp crushed red pepper flakes
¼ tsp smoked paprika
2 tbsp unsalted butter, softened
¼ cup grated Parmesan cheese
1
Cook pasta as label directs; reserve 1/2 cup cooking water. Drain pasta; return to saucepot and cover.
2
In large skillet, heat oil over medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Add tomato paste; cook and stir 1 minute. Add milk, crushed red pepper, paprika and 1/2 teaspoon kosher salt; cook and stir 2 minutes or until slightly thickened. Add butter, pasta and reserved cooking water; cook and stir 1 minute or until heated through and butter melts. Makes about 5 cups.
3
Serve pasta sprinkled with cheese.
Ingredients
8 oz chickpea penne pasta
1 tbsp olive oil
1 small yellow onion, halved and thinly sliced
2 garlic cloves, minced
¼ cup tomato paste
1 cup oat milk
½ tsp crushed red pepper flakes
¼ tsp smoked paprika
2 tbsp unsalted butter, softened
¼ cup grated Parmesan cheese