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lemon garlic chickpea pasta with spinach and sun-dried tomatoes recipe - Lemon Garlic Chickpea Pasta with Spinach and Sun-Dried Tomatoes served in a white bowl overhead view
Chloe

Lemon Garlic Chickpea Pasta with Spinach and Sun-Dried Tomatoes

lemon garlic chickpea pasta with spinach and sun-dried tomatoes recipe made easy at home. A bright, creamy, protein-packed pasta dish that comes together in u
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-inspired
Calories: 350
Ingredients Method

Ingredients
  

Main
  • 8 oz chickpea pasta (any shape, like rotini or penne) gluten-free
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
  • 1 cup heavy cream or full-fat coconut milk for dairy-free
  • 1/4 cup grated Parmesan cheese or nutritional yeast for dairy-free/vegan
  • 1 large lemon, zested and juiced
  • 4 cups fresh baby spinach
  • 1/4 tsp red pepper flakes optional
  • to taste salt and freshly ground black pepper
For Serving
  • handful fresh basil leaves, torn
  • extra grated Parmesan cheese

Method
 

  1. Bring a large pot of salted water to a boil. Cook chickpea pasta according to package directions until 1 minute shy of al dente. Reserve 1/2 cup of pasta water, then drain well.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using), sauté for 30 seconds until fragrant. Stir in chopped sun-dried tomatoes and cook for 2 minutes.
  3. Pour in heavy cream, then add lemon zest and lemon juice. Season with a pinch of salt and pepper. Let the sauce simmer gently for 3–4 minutes, stirring occasionally, until slightly thickened.
  4. Add fresh spinach to the skillet in batches, stirring until just wilted, about 1–2 minutes.
  5. Turn off the heat. Add the drained chickpea pasta and Parmesan cheese to the skillet. Toss well, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta evenly and is creamy.
  6. Divide among bowls, top with torn basil and an extra sprinkle of Parmesan. Serve immediately with a lemon wedge.