By Rebecca
Quadretti with chickpea cream sauce
8 steps
Prep:10minCook:30min
Not my own recipe. Credit goes to cocolarkincooks on Instagram. Link has been provided.
.
.
.
Simple and tasty Italian dish rarely found cooked outside the home. Very adaptable and may be made slightly differently from home to home.
Updated at: Mon, 02 Sep 2024 09:30:39 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
Instructions
Step 1
Sautée the onion, garlic, rosemary, chilli and a pinch of salt over medium heat until soft
Step 2
Add the chickpeas and chicken broth, bring to the boil for 15 minutes
Step 3
After 15 minutes, remove rosemary sprig and transfer contents to a blender or use a stick blender and blend until smooth
Step 4
Add the now blended sauce back into the pan and add back to the heat or add the pan back to the heat if using a stick blender and stir through a handful of grated parmesan
Step 5
Finally add a couple of drops of vinegar or lemon juice to the sauce and stir, leave on a low light
Step 6
Cook the pasta, and reserve a ladle of pasta water. Once the pasta is cooked, drain and add to the sauce
Step 7
Stir the pasta through the sauce and add a little pasta water at a time to loosen the sauce
Step 8
Plate and add chives and a little olive oil to serve
View on Instagram
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
