Best 2 Creamy Chickpea Pasta With Spinach And Rosemary Recipes

Creamy Chickpea Pasta With Spinach And Rosemary: A Flavorful And Nutritious Dish

Indulge in a culinary delight with our Creamy Chickpea Pasta With Spinach And Rosemary recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features a creamy and flavorful sauce made with chickpeas, coconut milk, and a touch of garlic and onion, creating a rich and satisfying base for the pasta. Succulent spinach and aromatic rosemary add a vibrant green hue and an earthy, herbaceous flavor, while the addition of sun-dried tomatoes brings a tangy and umami note. Served over your favorite pasta, this dish is a symphony of flavors that will leave you feeling both satisfied and nourished.

But that's not all! This versatile recipe offers variations to suit your preferences and dietary needs. For a vegan version, simply use plant-based milk instead of coconut milk, and you'll still enjoy a creamy and flavorful sauce. If you prefer a bit of a kick, add a pinch of red pepper flakes or cayenne pepper to the sauce for a spicy twist. And for those who love mushrooms, sauté some sliced mushrooms and add them to the sauce for an extra layer of savory goodness. No matter how you choose to prepare it, this Creamy Chickpea Pasta With Spinach And Rosemary is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY

Linguine With Crisp Chickpeas and Rosemary image

Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.

Provided by Ali Slagle

Categories dinner, lunch, weekday, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil, plus more for serving
8 fresh rosemary sprigs
Kosher salt and black pepper
1 pound linguine or other long noodle
3 tablespoons unsalted butter
3 garlic cloves, peeled and smashed
1 (14-ounce) can chickpeas, rinsed, drained and patted very dry
1/2 cup coarsely chopped parsley
1 lemon, cut into wedges
Freshly grated Parmesan or pecorino, for serving (optional)

Steps:

Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams

PASTA WITH SPINACH AND CHICKPEAS

Pasta with Spinach and Chickpeas image

This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.

Provided by KIMBICA

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon sea salt, divided
1 (16 ounce) package linguine pasta
2 tablespoons extra-virgin olive oil, or more as desired
2 cloves garlic, minced
1 (10 ounce) bag baby spinach leaves, chopped
3 large tomatoes, seeded and diced
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 teaspoon chopped fresh marjoram, or more to taste
freshly ground black pepper to taste
½ teaspoon red pepper flakes, or more to taste
¼ cup freshly grated Pecorino-Romano cheese, or to taste

Steps:

Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g

Tips:

To save time, use pre-cooked chickpeas or canned chickpeas. Just be sure to rinse and drain them well before using.
If you don't have fresh spinach, you can use frozen spinach. Just thaw it and squeeze out any excess water before using.
For a creamier sauce, add a little bit of heavy cream or Greek yogurt.
If you don't have rosemary, you can use another herb, such as thyme or oregano.
Serve the pasta with a side of crusty bread or a salad.

Conclusion:

This creamy chickpea pasta with spinach and rosemary is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own dietary preferences. So next time you're looking for a quick and easy pasta dish, give this recipe a try.