Chickpea, Spinach, Parmesan Pasta is an Amazing Pantry Meal
This creamy chickpea and spinach pasta combines pantry staples with a rich Parmesan cream sauce for a fast, flavorful weeknight meal made in the pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- Kosher salt
- 3 tablespoons Olive oil
- 1 can Chickpeas 14-ounce, rinsed and drained
- ½ teaspoon Red-pepper flakes optional
- 4 cloves Garlic finely chopped
- ¼ cup Half and half cream
- 1 bag Fresh baby spinach 6-ounce
- 16 ounces Spaghetti
- ¾ cup Parmesan cheese finely grated, divided
- 1 Lemon juiced
- Fresh ground black pepper to taste
Instructions
Instructions
- Set a large pot of salted water to boil and cook spaghetti until al dente. Reserve ½ cup pasta water before draining.
- In a skillet, heat olive oil over medium. Add chickpeas and optional red-pepper flakes. Sauté for 5 minutes, stirring often until crispy.
- Add garlic to the skillet. Cook 1-2 minutes until fragrant.
- Pour in half and half cream. Simmer gently. Add spinach and cook until wilted, about 2-3 minutes.
- Add drained spaghetti to the skillet. Toss to combine. If sauce is too thick, add pasta water as needed.
- Stir in half of the Parmesan cheese and lemon juice. Season with salt and black pepper.
- Plate and top with remaining Parmesan cheese. Add lemon zest if desired. Serve warm.
Notes
Use frozen spinach if fresh isn’t available. Rinse and dry chickpeas well before sautéing for better crispiness. Store leftovers in airtight containers for up to 3 days, or freeze for longer storage. Reheat gently in skillet with splash of liquid to restore creaminess.