Creamy One-Pot Chickpea Pasta
A vibrant twist on classic pasta e ceci: pasta and chickpeas are tossed in a silky roasted red pepper sauce, brightened with lemon and smoked paprika, and finished with wilted spinach. The sauce is blended separately for a distinct, creamy texture that doesn't rely on chickpea liquid. Comforting, plant-based, and ready in about 40 minutes.
A vibrant twist on classic pasta e ceci: pasta and chickpeas are tossed in a silky roasted red pepper sauce, brightened with lemon and smoked paprika, and finished with wilted spinach. The sauce is blended separately for a distinct, creamy texture that doesn't rely on chickpea liquid. Comforting, plant-based, and ready in about 40 minutes.
Ingredients
15 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 14g
- Carbs
- 60g
- Protein
- 14g
Whole recipe (4 servings): 1680 kcal
- 8 oz (225 g) short pasta, such as orecchiette or shells
- 1 x 15 oz (425 g) can chickpeas, drained and rinsed (liquid reserved for another use)
- 1 cup (about 2 large) roasted red peppers from a jar, drained and patted dry
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, peeled and smashed
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup low-sodium vegetable broth or water
- 1/2 cup plain unsweetened plant-based yogurt or sour cream (optional, for extra creaminess)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 3 cups fresh baby spinach, packed
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley or basil, for garnish (optional)
Method
9 steps- Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- While the pasta cooks, make the sauce: In a blender, combine the roasted red peppers, 1/2 cup of the chickpeas, 1 tablespoon of the olive oil, 1 clove of garlic, smoked paprika, oregano, red pepper flakes (if using), and the vegetable broth. Blend until completely smooth. Set aside.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining 2 cloves of smashed garlic and cook for 1–2 minutes, until fragrant but not browned. Remove and discard the garlic.
- Add the remaining chickpeas to the skillet and cook for 2–3 minutes, stirring occasionally, until lightly golden in spots.
- Pour the blended red pepper sauce into the skillet. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, to meld the flavors. If using the plant-based yogurt or sour cream, whisk it in now.
- Stir in the lemon juice and lemon zest. Season with salt and black pepper to taste.
- Add the cooked pasta and toss to coat well. If the sauce seems thick, add a splash of the reserved pasta water until it coats the pasta nicely.
- Add the baby spinach in handfuls, stirring gently until wilted, about 1–2 minutes.
- Taste and adjust seasoning. Serve hot, drizzled with a little olive oil and garnished with fresh parsley or basil, if desired.
Recipe notes
Helpful tips
- For a smokier flavor, add an extra pinch of smoked paprika.
- If you don't have plant-based yogurt, a tablespoon of tahini blended into the sauce adds creaminess.
- Use any short pasta shape you like; shells or fusilli work well.
Equipment
- Large pot
- Blender
- Large skillet
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
Additional tips
- The sauce may splatter when simmering; use a splatter guard or keep the heat moderate. Ensure pasta is cooked to al dente before adding to the sauce to avoid overcooking.
Estimated nutrition
Per serving: 420 calories
Fat: 14 g · Carbs: 60 g · Protein: 14 g