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–+ servings
Chickpea and Spinach Pasta

Chickpea and Spinach Pasta for a Creamy Weeknight Delight

Chickpea and Spinach Pasta is a hearty, comforting meal that is vegan, gluten-free, and easily prepared in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces gluten-free pasta
For the Sauce
  • 1 can chickpeas, drained canned for convenience
  • 4 cups fresh spinach or thawed frozen spinach
  • 2 cloves garlic, minced amplifies flavor
  • 1 medium onion, chopped yellow or white onions recommended
  • 0.5 cup white wine optional, for acidity
  • 0.5 cup Parmesan cheese, grated optional, substitute with vegan Parmesan for vegan option
  • 2 tablespoons olive oil for sautéing
  • 1 pinch red pepper flakes omit for milder flavor

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion, cooking until transparent, about 3-4 minutes. Then add 2 minced garlic cloves and a pinch of red pepper flakes.
  2. Pour in ½ cup of white wine and reduce slightly for about 2-3 minutes. Add 1 can of drained chickpeas and 4 cups of fresh spinach, stirring well for another 2-3 minutes until the spinach wilts.
  3. Add the cooked pasta (about 8 ounces) directly to the skillet, tossing gently to combine. If too thick, add reserved pasta water to adjust consistency. Stir for about 1-2 minutes.
  4. Stir in ½ cup of grated Parmesan cheese until melted for a creamy texture. Keep stirring for another minute.
  5. Plate the Chickpea and Spinach Pasta, adding extra Parmesan and a drizzle of olive oil. Serve warm and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months without cheese.

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