Gluten Free Chickpea Pasta

Hey everyone! Hope you all are doing well. It is super hot in Texas. I have been cooking a lot of light meals. More vegetarian and vegan food. Today's Gluten Free Pasta is ideal for vegetarians. And for foodies who like Low Carb Recipes. I like pasta because I can sneak in multiple veggies for my kiddo.

Let me know some of your summer recipes.

Ingredients:

Dry Uncooked Chickpea Pasta - 2 cups

Sliced Onions - 1/2 cup

Sliced Bell Peppers - 1 cup

Tomato Pasta Sauce - 3/4 cup

Full Fat Whole Milk - 1/2 cup

Cream Cheese - 1/4 cup

Red Jalapeno Garlic Seasoning - 1/4 tsp

Olive Oil - 1/2 tbsp

How to cook Veggie Chickpea Pasta:

Prep the veggies of your choice. I used onions and bell peppers. Based on what is available, I change the veggies. Spinach, kale, spring greens all taste good with this pasta.
Boil water in a big pot and cook pasta according to the instructions. I do not add salt for cooking pasta.
While pasta is getting cooked, heat oil in a pan. Add sliced onions and sauté for a minute on medium heat. Add bell peppers and/or other veggies of your choice. Sauté until veggies soften or wilt.
To the same pan, add tomato sauce and cream cheese. Stir until cream cheese is mixed well. Add Red Jalapeno Garlic Seasoning or any other seasoning of your choice. Bear in mind that tomato sauce has salt. Stir well and taste the sauce.
Based on how thick or thin you want your sauce to be, add milk. You can skip milk and increase the amount of cream cheese.
Add cooked pasta to the pan and stir at low heat. Check for seasoning and the thickness of the sauce. You can add more tomato sauce or cream cheese or milk if you feel like it. Enjoy Gluten Free Chickpea Pasta with some Garlic Bread.

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