#TastyThursday – Chef Z’s Creamy Tomato Vegan Chickpeas Pasta

It’s cold out there, and all you want is something warm that makes you feel all warm and cozy. Luckily, Chef Zelicious feels the same way, and this week, she brings you her take on a warm winter pasta.




  • 1 Can Coconut cream
  • 1/2 Cup pasta sauce – Your favorite
  • 1 tsp olive oil
  • 1 tsp coconut oil
  • 1 Small shallot, diced
  • 4 Cloves garlic, minced
  • ½ Cup sundried tomatoes, chopped
  • 3 Handfuls baby kale roughly chopped
  • 1 Cup packed fresh basil, finely chopped
  • 2 tsp dried oregano
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Package chickpeas pasta



Boil water and cook pasta according to instructions on package. In a large pan, heat oil over medium heat. Sauté onions and garlic for 5-10 minutes, until translucent. Add tomatoes and kale and continue cooking for 7-10 minutes over medium-high heat, until the kale is wilted. Stir in the coconut cream, basil, tomato paste, oregano, salt and pepper. Then cook for another 5-10 minutes, or until heated through. Drain the pasta (reserving ¼ cup of the pasta water) and add it to the sauce. Add the reserve pasta water, stir to combine well, cooking for a few minutes until heated through.



Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593