Chickpea pasta is an easy and tasty dinner you can make quickly. It has spaghettini noodles, fresh spinach, and a creamy parmesan sauce. Roasted chickpeas on top add a nice crunch. You can have this ready in about 25 minutes, making it perfect for a simple meal any day.
Why You’ll Love This Chickpea Pasta
You’ll appreciate how this chickpea pasta balances creamy and crisp textures. The parmesan cream sauce is smooth and flavorful, wrapping the noodles and spinach in a luscious coating. Meanwhile, the roasted chickpeas add a satisfying crunch and a subtle nutty flavor that keeps the dish exciting. The ingredients come together easily, requiring minimal chopping and cooking time, so you get a wholesome, restaurant-quality meal fast. Plus, chickpeas bring a boost of protein and fiber, making this pasta a nourishing option that feels indulgent but is still good for you.
Ingredients for Chickpea Pasta
To create this delicious pasta, you need just a handful of simple ingredients, most of which you might already have in your kitchen. Here’s what you’ll gather before cooking:
- ¼ cup extra virgin olive oil
- 1 can chickpeas, drained and rinsed
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 small red onion, finely chopped
- 3 cloves garlic, finely chopped
- 6 ounces baby spinach (about one small bag)
- 1 tablespoon fresh rosemary, chopped
- 1 cup heavy cream
- ¾ cup pre-shredded parmesan cheese
- 12 ounces spaghettini noodles
These ingredients work together to create a creamy, herb-infused sauce, complemented by the earthy spinach and crispy chickpeas. Using fresh rosemary and garlic ensures the flavors stay vibrant and fragrant, while the parmesan adds a savory depth.
How to Make Chickpea Pasta
Start by preparing your chickpeas and aromatics. Drain and rinse the chickpeas well to remove excess salt and packing liquid. Heat the olive oil in a large pan over medium heat. Once warm, add the chickpeas along with the sea salt and black pepper. Stir and sauté them until they become golden brown and crisp. You’ll notice some popping sounds — that’s the chickpeas roasting nicely. Once they reach that stage, scoop out about half of the chickpeas and set them aside for garnishing your pasta later.
Next, add the chopped onion and garlic to the pan with the remaining chickpeas. Cook them for about one minute until the onion softens and the garlic releases its aroma. Then, toss in the baby spinach and chopped rosemary. Cook everything together until the spinach wilts down, which should take roughly two minutes.
Pour in the heavy cream and sprinkle in the parmesan cheese. Stir the mixture and cook for about two minutes more, allowing the cheese to melt fully and blend into a smooth, creamy sauce. Keep the heat on medium so it thickens slightly but does not boil over.
While the sauce develops, bring a large pot of water to a boil. Add a heaping tablespoon of salt and a few drops of cooking oil. When the water is bubbling vigorously, add the spaghettini noodles. Stir gently to separate the strands and cook for 4 to 5 minutes until the noodles are al dente — tender but still firm to the bite.
Use tongs or a spaghetti spoon to transfer the cooked noodles directly from the boiling water into the pan with your cream sauce. There’s no need to drain or rinse the noodles; this allows them to soak up all the delicious flavors from the sauce. Toss the noodles gently in the sauce and cook together on medium heat for another 4 to 5 minutes, letting the pasta absorb the creamy goodness.
Finally, sprinkle the reserved crispy chickpeas over the top as a garnish. Let the pasta cool down for about five minutes before serving. This short rest helps the flavors settle and makes it easier to enjoy every bite.
How to Serve Chickpea Pasta
This pasta shines best when served warm and fresh, straight from the pan. Plate generous portions and let the crispy chickpeas be the highlight on top, adding a contrast in texture. You can accompany it with a simple green salad dressed lightly with lemon juice or balsamic vinegar to balance the creaminess.
If you want to elevate your meal, consider adding a side of crusty bread for dipping into the rich sauce. A light squeeze of fresh lemon over the pasta can brighten the flavors further and bring a refreshing twist. This dish is hearty enough to be a main course, so no heavy sides are really needed.
For a touch of extra color, sprinkle some finely chopped fresh parsley or basil leaves before serving. This adds a fresh herb aroma and makes the plate visually inviting.
Expert Tips for Perfect Chickpea Pasta
- Use canned chickpeas that are firm and not too soft. Rinse and dry them well before roasting to get that perfect crisp texture.
- When cooking the spaghettini, keep an eye on the time. Overcooking noodles can make your dish mushy, so aim for al dente every time.
- Don’t skip the step of tossing the noodles directly into the cream sauce without rinsing. The starch left on the pasta helps the sauce cling better, creating a silky texture.
- Fresh rosemary adds a wonderful piney note, but if you don’t have it, dried rosemary can work in a pinch — just use less and add it earlier in the cooking process.
- Stir the cream sauce gently but continuously when adding the parmesan to avoid clumping. This helps the sauce stay smooth and creamy.
- You can adjust the seasoning after cooking by adding a pinch more salt or pepper to taste.
- If you want a lighter version, you can substitute half the cream with milk, but the sauce will be less rich.
How to Store Chickpea Pasta
If you have leftovers, store them in an airtight container in the refrigerator. The pasta will keep well for up to 2 to 3 days. When reheating, use a microwave or warm it gently on the stove, adding a splash of milk or cream to bring back the sauce’s creaminess.
Avoid freezing this pasta because the cream sauce can separate and become grainy once thawed. For best results, enjoy the dish fresh or within a few days of making it.
Variations of Chickpea Pasta
You can easily customize this recipe to suit your taste or what you have on hand. For example, try swapping baby spinach with kale or Swiss chard for a different leafy green flavor and texture. Adding sun-dried tomatoes or roasted red peppers can introduce a sweet, tangy note.
If you want more protein, consider mixing in some grilled chicken strips or cooked shrimp. For a vegan twist, replace the heavy cream with coconut milk and use a vegan parmesan substitute.
To add a little heat, sprinkle in crushed red pepper flakes when cooking the garlic and onions. Fresh herbs like basil, thyme, or oregano can be used in place of rosemary to give your pasta a new flavor profile each time you make it.
You might also experiment with different pasta shapes like penne or fusilli to change the presentation and bite experience.
Frequently Asked Questions About Chickpea Pasta
What is chickpea pasta, and is it healthy?
Chickpea pasta is a type of pasta made from chickpea flour or whole chickpeas, offering more protein and fiber compared to regular pasta. This recipe uses roasted chickpeas as a topping, adding extra crunch and nutrition.
Can I use regular pasta instead of spaghettini?
Yes, you can use any pasta you prefer, such as spaghetti, linguine, or penne. Just adjust the cooking time according to the package instructions to ensure it cooks perfectly.
How do I keep the chickpeas crispy?
Roast the chickpeas in hot olive oil over medium heat until they become golden and crunchy. Avoid overcrowding the pan so they crisp up evenly. Reserve some before mixing with the sauce to keep as garnish.
Is this pasta suitable for vegetarians?
Absolutely! This recipe contains no meat or fish, making it perfect for vegetarians. You can also make it vegan by substituting cream and parmesan with plant-based alternatives.
Can I prepare this dish ahead of time?
While it’s best served fresh, you can prepare the sauce and cook the pasta separately in advance. Reheat gently and combine before serving. Avoid freezing to maintain sauce quality.
Chickpea Pasta
Equipment
- Large Pan
- Large Pot
Ingredients
- 1/4 cup extra virgin olive oil
- 1 can chickpeas drained and rinsed
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 small red onion finely chopped
- 3 cloves garlic finely chopped
- 6 oz. baby spinach about one small bag
- 1 tablespoon fresh rosemary chopped
- 1 cup heavy cream
- 3/4 cup pre-shredded parmesan cheese
- 12 oz. spaghettini noodles
Instructions
- Drain and rinse the chickpeas. Heat olive oil in a large pan over medium heat. Add chickpeas, sea salt, and black pepper. Sauté until golden brown and crisp, about 5-7 minutes. Reserve half for garnish.
- Add chopped onion and garlic to the pan. Cook until the onion softens, about 1 minute. Add spinach and rosemary, cooking until spinach wilts, about 2 minutes.
- Pour in heavy cream and sprinkle in parmesan cheese. Stir and cook for about 2 minutes until cheese melts and sauce is smooth.
- In a large pot, bring water to a boil. Add salt and spaghettini. Cook for 4-5 minutes until al dente. Use tongs to transfer noodles directly to the sauce.
- Toss the noodles in the sauce, cooking together on medium heat for another 4-5 minutes.
- Sprinkle reserved chickpeas over the top as a garnish. Let cool for about 5 minutes before serving.
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