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Chickpea pasta sauce with rosemary and spinach

Overhead shot of chickpea pasta sauce with rosemary and spinach with tagliatelle in black skillet.

5 from 3 reviews

Chickpea pasta sauce with rosemary and spinach, shallots, garlic and lemon needs enough time for the pasta to cook up to make a great plant-based dinner. 

Ingredients

Scale
  • 12 ounces spaghetti or tagliatelle  
  • 1 (14-ounce) can chickpeas, rinsed and drained with ¼ cup of the liquid from the can (aquafaba) reserved
  • 1 Tbsp. chopped fresh rosemary
  • ½ tsp. red chili flakes (more if you want it spicier)
  • ½ tsp. ground black pepper
  • 2 shallots, finely chopped (1/3 cup)
  • 3 garlic cloves, minced
  • 2 cups plant milk (I used almond milk, but any you prefer will be fine)
  • 3 cups rough chopped fresh spinach
  • The juice of ½ lemon, cut the other half in wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil and add the pasta. While the pasta cooks, prepare the sauce.
  2. In a large skillet or medium pot, add the chickpeas, rosemary, red pepper flakes and black pepper. Stir the chickpeas occasionally until they start to brown and pop (5-7 minutes).
  3. Use a spoon to transfer about half the chickpeas to a bowl.
  4. Reduce the heat to medium, add the shallots and garlic to the skillet, and sauté until the shallots are soft (about 1 minute). season with salt and pepper.
  5. Add the plant milk and 2 tablespoons of aquafaba. Stir to mix everything and allow it to simmer on low for about 5 minutes until the sauce starts to thicken.
  6. Add the chopped spinach and the lemon juice. Stir to wilt the spinach (about 3 minutes). Taste to check for seasoning.
  7. Once the pasta is done, turn off the heat and using tongs, transfer the pasta to the skillet. Mix well.
  8. Top with the reserved chickpeas and serve with lemon wedges as a garnish.

Notes

  • Nutritional information includes the pasta.
  • If you want to skip the aquafaba (or you forget to collect it when you drain the chickpeas), you can use a teaspoon of arrowroot to help thicken the sauce. Just mix it with ½ cup of the plant milk before adding it to the skillet.

Keywords: chickpea pasta sauce with rosemary and spinach

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