Pasta e Ceci (Vegan Chickpea Pasta)

Cook the tubetti pasta in salted boiling water until al dente, reserving a cup of pasta water.

While the pasta cooks, heat a drizzle of olive oil in a pan over medium heat and sauté the chopped onion until translucent.

Add the diced potato and cook for a few minutes until it begins to soften.

Stir in the rosemary and sage leaves, tomato paste, and vegetable stock; simmer until the potatoes are tender.

Transfer the cooked chickpeas, a portion of the sautéed onion and potato mixture, and about 1/2 cup of the reserved pasta water to a blender; blend until smooth and creamy.

Return the creamy chickpea sauce to the pan, season with salt and black pepper, and toss the cooked pasta in the sauce, adding more pasta water if needed to reach a silky consistency.

Finish with chopped parsley and, if desired, sprinkle with pangrattato for crunch before serving.