CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
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Douglas Smith
[email protected]This dish was a bit too bitter for my taste. The chickpeas were cooked well, but the sauce was a bit too bitter and the spinach and rosemary didn't add much flavor. I would not make this again.
Roman Underwood
[email protected]This dish was a bit too sour for my taste. The chickpeas were cooked well, but the sauce was a bit too sour and the spinach and rosemary didn't add much flavor. I would not make this again.
Alisha Aleem
[email protected]This dish was a bit too sweet for my taste. The chickpeas were cooked well, but the sauce was a bit too sweet and the spinach and rosemary didn't add much flavor. I would not make this again.
Raja Asad
[email protected]This dish was a bit too salty for my taste. The chickpeas were cooked well, but the sauce was a bit too salty and the spinach and rosemary didn't add much flavor. I would not make this again.
Adonay Gonzalez
[email protected]This dish was a bit too spicy for my taste. The chickpeas were cooked well, but the sauce was a bit too spicy and the spinach and rosemary didn't add much flavor. I would not make this again.
Mahar Shan
[email protected]This dish was a bit bland for my taste. The chickpeas were cooked well, but the sauce was a bit thin and the spinach and rosemary didn't add much flavor. I would not make this again.
Rex Loyer
[email protected]I'm not a vegetarian, but I'm always looking for new and healthy recipes. This dish was a great find. The chickpeas were creamy and flavorful, and the spinach and rosemary added a nice touch of flavor. I will definitely be making this again.
Biganer Gamer
[email protected]This dish was easy to make and very flavorful. The chickpeas were cooked perfectly and the sauce was creamy and flavorful. The spinach and rosemary added a nice touch of freshness and flavor. I will definitely be making this again.
Chinenye Ikechukwu
[email protected]I made this dish for a dinner party last night and it was a huge success. The guests loved the creamy chickpeas and the spinach and rosemary added a nice touch of flavor. I will definitely be making this again.
Mick o
[email protected]This pasta dish was a hit with my family! The chickpeas were cooked perfectly and the sauce was creamy and flavorful. The spinach and rosemary added a nice touch of freshness and flavor. I will definitely be making this again.
SANELE GULE
[email protected]I'm always looking for new and easy vegetarian recipes, and this one definitely fits the bill. It was so simple to make and the results were amazing. The chickpeas were creamy and the spinach and rosemary added a nice touch of flavor. I will definite
Cassandra Cadotte
[email protected]This dish was absolutely delicious! I made it for dinner last night and my whole family loved it. The chickpeas were creamy and flavorful, the spinach was wilted perfectly, and the rosemary added a lovely aromatic flavor. I will definitely be making