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Lemony Chickpea and Spinach Pasta Recipe

Lemony Chickpea and Spinach Pasta recipe


This pasta dish is full of flavor with a creamy sauce made from chickpeas and lemon. It has spinach for a healthy touch and a little kick from red pepper flakes. It's a yummy dinner that's easy to make!


220 g Penne Pasta
1 x (425 g) Can of Chickpeas
3 Garlic Cloves
1/4 tsp Red Pepper Flakes
2 Medium Lemons
2 Tbsp Olive Oil
30 g Baby Spinach
1 Tbsp Grated Parmesan Cheese
Salt to taste
Black Pepper to taste


Cook the penne pasta in salted boiling water until it's al dente, about 11 minutes. Drain and set aside, reserving 1 cup of pasta water.
Drain the chickpeas, reserving the liquid. In a blender, combine the chickpeas, 2 tbsp olive oil, 100ml of the reserved chickpea liquid, and the juice of 1 lemon. Blend until smooth to create the sauce.
Mince the garlic. In a large pan, heat 1 tbsp of olive oil over medium heat. Add the garlic and red pepper flakes, cooking for about 2 minutes until fragrant.
Add the creamy chickpea sauce to the pan with the garlic and red pepper flakes. Stir to combine.
Add the cooked pasta to the pan with the sauce, along with the baby spinach. Stir until the spinach wilts and the pasta is well coated, adding reserved pasta water as needed to reach desired consistency.
Season the pasta with salt and black pepper to taste. Zest the remaining lemon over the pasta and add the grated Parmesan cheese. Toss everything together well.
Serve the pasta with additional lemon zest and a sprinkle of Parmesan cheese on top.

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