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- 8 oz (225g) pasta of choice (penne or fusilli work well) - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup vegetable broth - 1 cup milk (dairy or plant-based) - 1/2 cup buffalo sauce (adjust to taste) - 1 cup cream cheese (or vegan cream cheese) - 1/2 cup shredded cheddar cheese (or vegan cheese) - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Optional: sliced green onions or crumbled blue cheese for topping You can swap out several ingredients easily. If you need a gluten-free meal, use gluten-free pasta. For a lighter version, try low-fat milk or a nut milk. If you want a vegan dish, use vegan cream cheese and cheese. Hot sauce can replace buffalo sauce for a different kick. Use a kitchen scale for accuracy when measuring pasta and chickpeas. For liquids like broth and milk, a measuring cup works best. When measuring cream cheese, let it soften first for easy scooping. For spices, a teaspoon or tablespoon measurement works well. Always level off dry ingredients for precise amounts. Gather all your ingredients before you start cooking. This makes the process smooth and fun. You need: - 8 oz (225g) pasta (penne or fusilli work well) - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup vegetable broth - 1 cup milk (dairy or plant-based) - 1/2 cup buffalo sauce - 1 cup cream cheese - 1/2 cup shredded cheddar cheese - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Optional: sliced green onions or crumbled blue cheese Make sure your chickpeas are drained well. Rinsing them helps remove extra salt. Now, heat the olive oil in a large pot over medium heat. Add the minced garlic. Sauté for 1-2 minutes until it smells great. Be careful not to let it brown. Next, toss in the chickpeas and onion powder. Add a pinch of salt. Cook for another 2-3 minutes. This allows the chickpeas to soak up the garlic flavor. Time to add the fun stuff! Toss in the pasta, vegetable broth, milk, and buffalo sauce. Stir everything well. Make sure the pasta is covered by the liquid. Bring the mix to a gentle boil. Reduce the heat to low and cover the pot. Let it simmer for about 10-12 minutes. Stir occasionally. You want the pasta to be al dente and the liquid mostly absorbed. Once the pasta is ready, lower the heat. Add the cream cheese and shredded cheddar cheese. Stir until the cheese melts and the sauce is creamy. If you want it spicier, feel free to add more buffalo sauce! Taste your dish and adjust the seasoning with salt and pepper. If the sauce seems too thick, add a splash of milk or broth. Finally, remove the pot from heat. Let it sit for a few minutes. When ready to serve, garnish with fresh parsley and any optional toppings you like. Enjoy your creamy buffalo chickpea pasta! To make your pasta creamy, use good cream cheese. I recommend full-fat cream cheese for the best texture. If you prefer a lighter option, use low-fat cream cheese. You can also try vegan cream cheese for a plant-based twist. Stir it in slowly after the pasta cooks. This helps it melt evenly and mix well. If your sauce seems thick, add a splash of milk or broth. This will help achieve the right texture. Buffalo sauce packs a punch! Start with half a cup, then taste it. If you want more heat, add more sauce little by little. You can also use a milder hot sauce if you like. For those who love spice, add sliced jalapeños or red pepper flakes. On the other hand, if you want it milder, balance it out with more cream cheese. This will soften the spice without losing flavor. Cooking pasta al dente means it’s firm to the bite. Follow the package instructions for cooking time. Typically, this is about 10-12 minutes. Stir occasionally to prevent sticking. Keep an eye on it, so it doesn't overcook. If you’re unsure, taste a piece a minute before the time is up. The pasta should be tender but not mushy. Once done, drain any excess liquid before adding cheese. This keeps your dish creamy and flavorful. {{image_2}} You can easily make this dish vegan. Use plant-based milk and vegan cream cheese. Swap the shredded cheddar for a vegan cheese. These changes keep the taste rich and creamy. You can still enjoy the buffalo flavor without animal products. If you need a gluten-free version, choose gluten-free pasta. Many brands offer tasty options that work well. Just make sure to check the cook time. Gluten-free pasta can cook faster than regular pasta, so watch it closely. Want to kick it up a notch? Add some veggies! Spinach or bell peppers blend well and add color. You can also toss in some cooked corn for sweetness. If you like it spicy, try adding jalapeños or more buffalo sauce. Each option brings new flavors and textures to your dish. Store your leftover creamy buffalo chickpea pasta in an airtight container. It keeps well in the fridge for up to three days. Make sure to let it cool down first before sealing it up. This helps keep the pasta fresh and tasty. To reheat, you can use the stovetop or microwave. If using the stovetop, add a splash of milk or broth to the pot. Heat on low and stir until warm. For the microwave, place your pasta in a bowl and cover it. Heat in short intervals, stirring in between, until hot. You can freeze this pasta dish, but the creaminess might change a bit. Let it cool completely, then place it in a freezer-safe container. It can last up to three months in the freezer. To enjoy, thaw it overnight in the fridge and reheat as mentioned above. Yes, you can use any pasta you like. Penne and fusilli are great options. You can try spaghetti, rotini, or even gluten-free pasta. Just make sure to adjust the cooking time if needed. Each type has its own cook time. Follow the package instructions for best results. If you want a lighter option, use Greek yogurt. You can also try silken tofu for a vegan choice. Both work well and keep the dish creamy. Remember to adjust the flavor with salt and spices as needed. You can also mix in a bit of nutritional yeast for extra taste. To cool down the heat, reduce the amount of buffalo sauce. You can add more milk or broth to balance the flavors. Cream cheese also helps to tone down spiciness. For a milder taste, serve with a dollop of sour cream or yogurt on top. This adds creaminess and cuts the spice level. This recipe guides you through a tasty dish using chickpeas, pasta, and garlic. We discussed ingredients, substitutes, and measuring tips. I shared steps for cooking and combining pasta with broth. Plus, I included ways to adjust spice levels and ensure creamy results. You can even make vegan and gluten-free options. Don’t forget how to store leftovers or reheat them. Enjoy your cooking journey and explore the variations to make it your own!

One Pot Creamy Buffalo Chickpea Pasta

Craving a delicious twist on pasta? Discover this One Pot Creamy Buffalo Chickpea Pasta that combines bold flavors with easy preparation. Ready in just 25 minutes, this comforting dish features chickpeas for a protein boost and a creamy buffalo sauce that will tantalize your taste buds. Perfect for busy nights or meal prep. Click through to explore the full recipe and master this delightful dinner today!
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Ingredients
  

8 oz (225g) pasta of choice (penne or fusilli work well)

1 can (15 oz) chickpeas, drained and rinsed

1 cup vegetable broth

1 cup milk (dairy or plant-based)

1/2 cup buffalo sauce (adjust to taste)

1 cup cream cheese (or vegan cream cheese)

1/2 cup shredded cheddar cheese (or vegan cheese)

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: sliced green onions or crumbled blue cheese for topping

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

    Stir in the chickpeas, onion powder, and a pinch of salt. Cook for another 2-3 minutes, allowing the chickpeas to take on some flavor.

      Add the pasta, vegetable broth, milk, and buffalo sauce to the pot. Stir well to combine, ensuring that the pasta is submerged in the liquid.

        Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed.

          Once the pasta is cooked, reduce the heat to very low and add the cream cheese and shredded cheddar cheese to the pot. Stir continuously until the cheeses are fully melted and the sauce is creamy. You can add more buffalo sauce at this stage if you prefer it spicier.

            Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of milk or broth to reach your desired consistency.

              Remove from heat and let it sit for a couple of minutes. Serve warm, garnished with fresh parsley and any optional toppings like green onions or blue cheese crumbles.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4