Creamy Chickpea Pasta with Spinach
This recipe for chickpea pasta is easy to make and can be on the table in under 30 minutes. It’s a great weeknight meal that the whole family will love.
I’m always on the hunt for sides to accompany a healthy dinner that work well for a busy weeknight.
This recipe uses chickpea pasta, a can of chickpeas, and a creamy sauce to create a hearty pasta dish.
If you can’t find chickpea flour pasta, you can easily substitute a traditional pasta in its place.
Chickpea pasta is one of those pasta dishes that you will make over and over again.
If you are looking for other pasta dishes, be sure to try my lemony pasta with garlic, creamy pesto pasta, or my Italian meat pasta if you’re looking for some comfort food.
For other amazing pasta recipes, be sure to check out my Lemon Garlic pasta, Italian Pepperoni Pasta, or Delicious Pesto Pasta!
What Is Chickpea Pasta?
Chickpea pasta is a type of gluten-free pasta made from chickpeas. It has a slightly nutty flavor and is high in protein and fiber.
This recipe for chickpea pasta with spinach and Parmesan is a simple and delicious way to enjoy this healthy pasta option.
You’re getting chickpeas 2 ways with this Chickpea Pasta Recipe, since both the pasta and the sauce are made with them.
Chickpeas are an excellent source of plant-based protein and fiber. They’re also low in calories and fat, making them a healthy addition to any diet.
Why You’ll Love This Recipe
- This chickpea pasta is highly nutritious, with chickpeas in both the pasta and the sauce and healthy fats from the olive oil and creme fraîche.
- It’s an easy meal that can be on the table in under 30 minutes.
- This is a great way to sneak some extra veggies and fiber into your diet.
- Chickpea pasta is gluten free, so it’s a great option for those with gluten sensitivities or celiac disease.
- The creamy pasta sauce is flavorful, thanks to the parmesan cheese and fresh herbs, such as parsley.
- You can use whatever pantry staples you have to make this recipe, so don’t feel like to have to hold tight to all of the specific ingredients.
Tell Me About This Recipe
- Taste – The taste of this recipe is slightly nutty from the chickpea pasta with a touch of creaminess from the creme fraîche. The Parmesan cheese and lemon juice add a bit of sharpness and acidity to the dish. For some extra tang, top the pasta with fresh lemon zest and fresh basil.
- Texture – The texture of this dish is creamy and slightly al dente from the pasta. The chickpeas add a bit of texture and heartiness
- Ease – This recipe is a quick meal to make and can be on the table in under 30 minutes.
- Time – This recipe takes about 30 minutes to make from start to finish.
Ingredients for Chickpea Pasta
- Olive oil- Olive oil is a healthy fat that adds flavor and richness to this dish. You can substitute another type of oil, such as avocado or vegetable oil.
- Chickpea pasta- Chickpea pasta is a type of gluten-free pasta made from chickpeas. It has a slightly nutty flavor and is high in protein and fiber. You can find it in the gluten-free section of your grocery store.
- Chickpeas- Chickpeas are an excellent source of plant-based protein and fiber. They’re also low in calories and fat, making them a healthy addition to any diet.
- Garlic cloves- Garlic cloves add flavor and aroma to this dish. You can mince them yourself or purchase pre-minced garlic.
- Shallot- A shallot is a type of onion that has a milder flavor than other onions. You can substitute another type of onion, such as a yellow onion.
- Red pepper flakes- Red pepper flakes add a touch of heat to this dish. You can omit them if you don’t like spicy food.
- Kosher salt- Kosher salt is a type of salt that is less refined than other types of salt. It has a larger grain size and a more subtle flavor.
- Black pepper- Black pepper adds flavor and spice to this dish. You can use freshly ground black pepper or pre-ground black pepper.
- Creme fraîche- Creme fraîche is a type of French cream that is similar to sour cream. It’s slightly tangy and has a rich, creamy texture. You can find it in the dairy section of your grocery store.
- Lemon juice- Lemon juice adds acidity and brightness to this dish. You can use freshly squeezed lemon juice or bottled lemon juice.
- Spinach- Spinach is a nutrient-rich leafy green that adds color and flavor to this dish. You can substitute another type of greens, such as kale or Swiss chard.
- Parmesan cheese- Parmesan cheese is a type of hard, aged cheese that has a sharp, nutty flavor. It’s a good source of protein and calcium. You can find it in the cheese section of your grocery store.
- Parsley- Parsley is a type of fresh herb that adds color and flavor to this dish. You can substitute another type of fresh herb, such as basil or thyme.
- Pasta Water- I like to reserve a cup of pasta water to help thicken sauces that I’m using to coat pasta dishes. If you forget to reserve a cup of the pasta water, just use chicken broth instead to help thin out sauces. It won’t thicken as well since it doesn’t have the start from the pasta, like pasta water would.
How to Make Chickpea Pasta
- Start by heating a large pot of water to boiling on the stovetop. When the water is boiling, toss in a tablespoon of salt. Add the pasta to the large pot of salted water and cook according to package directions for al dente pasta.
- While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the garlic cloves, shallot, and red pepper flakes and cook until softened, about 3 minutes. Look for the shallots to start becoming translucent.
- Add the chickpeas and cook until heated through.
- Stir in the creme fraîche, lemon juice, spinach, and Parmesan cheese and cook until the spinach is wilted and the cheese is melted, about 3-5 minutes. Turn the heat off, but leave the sauce on the stove for now.
- Drain the cooked pasta and immediately add it to the skillet with the chickpea sauce. Toss to combine until all of the pasta is coated with salt.
- Season with kosher salt and black pepper to taste. Serve warm, garnished with parsley. Enjoy!
Tips for Chickpea Pasta
- If you can’t find chickpea pasta, you can substitute another type of gluten-free pasta, such as quinoa or rice pasta. Or, use a regular pasta in place of it.
- If you don’t have creme fraîche, you can substitute sour cream.
- For a vegan version of this dish, omit the Parmesan cheese or use a vegan cheese alternative and substitute cashew milk for the creme fraîche.
- This dish can be served as a main course or a side dish. If serving as a main course, you may want to add cooked chicken, shrimp, or tofu for extra protein.
Add Ins for Chickpea Pasta
- Nutritional Yeast- This will give your dish a cheesy, nutty flavor.
- Cherry Tomatoes- Not only will fresh tomatoes add color, but they will give it a burst of tangy flavor.
- Black Beans- Add some protein and fiber with rinsed black beans.
- Fresh Ingredients- Fresh rosemary, Fresh garlic, Fresh basil
What to Serve with Chickpea Pasta
This dish is best served warm, but you can also enjoy it cold. It’s delicious on its own or with a side of grilled chicken or fish. You can also top it with additional Parmesan cheese, fresh herbs, or a dollop of creme fraiche.
Here are a few more ideas for what to serve with this chickpea pasta:
- Pita bread and hummus
- Roasted Broccoli
- Cauliflower Rice
- Sautéed Mushrooms
- Asparagus spears
- Tomato and Cucumber Salad
- Arugula salad
How to Store Leftovers
This chickpea mixture is best when eaten fresh, as are most pasta dishes, but if you do have leftovers store them in an airtight container.
Keep them in the refrigerator for up to 5 days.
When you want to eat it, drizzle olive oil and toss the pasta to give it a creamy texture again.
Frequently Asked Questions
Yes, you can use dried chickpeas. Just cook them according to package directions before adding them to the skillet.
Chickpeas and garbanzo beans are the same thing. They’re just two different names for the same type of bean.
Yes, you can make this dish ahead of time. Just cook the pasta and sauce separately, then store them in the fridge. When you’re ready to eat, reheat the pasta and sauce in a skillet over medium heat.
Can I freeze this dish?
Because of the cream and pasta in this dish, it’s not the greatest candidate for freezing.
It’s ideal to cook it no more than a day or two in advance.
However, if you must freeze it, cook the pasta and sauce separately.
Store the cooked pasta in a freezer-safe bag and the sauce in a freezer-safe container.
When you’re ready to eat, thaw them overnight in the fridge.
Reheat the pasta and sauce in a skillet over medium heat until warmed through.
Chickpea Pasta Recipe
Chickpea Pasta Recipe
Equipment
- 1 large pot
- 1 saucepan
Ingredients
- 8 ounces chickpea rotini pasta
- 2 tablespoons olive oil
- 1 15 ounce can of chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 1 diced shallot
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 juiced lemon, or 2 tablespoons
- ¼ cup creme fraîche
- 1 cup baby spinach, roughly chopped
- ½ cup grated parmesan cheese, plus more for serving
- 2 tablespoons chopped parsley
Instructions
- Add the rotini to a pan of boiling water with a pinch of salt and simmer for 12 minutes or until al dente according to package instructions. Drain the cooked pasta.
- In a large skillet on medium heat, heat 1 tablespoon olive oil. Add the shallots and garlic and sauté for 2-3 minutes, or until fragrant and softened.
- Add the chickpeas and cook on low for 5 minutes, stirring occasionally.
- Add the red pepper flakes, salt and pepper, cooking for 1 minutes more.
- Add the creme fraiche, lemon juice, spinach, parmesan cheese and parsley and cook until the spinach wilts a touch. Serve immediately.
Notes
- If you can’t find chickpea pasta, you can substitute another type of gluten-free pasta, such as quinoa or rice pasta. Or, use a regular pasta in place of it.
- If you don’t have creme fraîche, you can substitute sour cream.
