Chickpea Pasta Recipe
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.
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.