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–+ servings
Chickpea and Spinach Pasta

Delicious Chickpea and Spinach Pasta You'll Love Every Bite

This creamy Chickpea and Spinach Pasta combines pantry staples into a nourishing vegan meal that's gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces gluten-free pasta or regular pasta
For the Sauce
  • 1 can chickpeas rinsed
  • 4 cups fresh spinach or thawed frozen spinach
  • 3-4 cloves garlic minced
  • 0.5 cup dry white wine or vegetable broth
  • 0.5 cup grated Parmesan cheese or nutritional yeast for vegan option
  • 2 tablespoons olive oil essential for richness
  • 1 teaspoon red pepper flakes optional

Equipment

  • large pot
  • skillet
  • Measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant.
  3. Add the rinsed chickpeas and spinach to the skillet. Cook for 2-3 minutes until the spinach wilts.
  4. Deglaze the pan with white wine or vegetable broth, scraping up any bits; simmer for 2-3 minutes.
  5. Stir in the reserved pasta water and Parmesan cheese until melted and creamy. For vegan, substitute with nutritional yeast.
  6. Add drained pasta to the skillet, tossing gently to coat with the sauce.
  7. Season with salt, pepper, and red pepper flakes as desired. Adjust sauce consistency with more pasta water if needed.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. For longer storage, freeze for up to 2 months. Reheat gently on the stove with a splash of water or broth.

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