The “marry me” flavor combination of sweet sun-dried tomatoes and rich, cheesy cream sauce works perfectly in this vegetarian main dish of marry me chickpea pasta. The recipe is quick and easy to cook on a weeknight, taking just 30 minutes to make.
Bring a large pot of heavily salted water to a boil.
Meanwhile, in a Dutch oven, heat the olive oil over medium heat. Add the shallot and garlic and sauté until fragrant and translucent, 1 to 2 minutes. Add the crushed tomatoes, sun-dried tomatoes, and chickpeas and season with salt and pepper to taste. Cook, stirring occasionally, to bring the flavors together and thicken the sauce, 5 to 10 minutes. Taste and adjust the seasonings as necessary.
While the sauce is simmering, cook the pasta to al dente according to the package directions, drain, and set aside.
Add the heavy cream and Parmesan to the sauce and cook until incorporated and thickened slightly, about 2 minutes. Add the drained pasta to the pot and stir to thoroughly combine. Add the crushed red pepper flakes, if using.
Divide the pasta among four serving bowls, garnish with the fresh basil, and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat for about 2 minutes in the microwave or on the stovetop. Love the recipe? Leave us stars and a comment below!