Protein-packed chickpea pasta with sun-dried tomatoes, spinach, and white beans—flavorful, hearty, and perfect for a quick, healthy weeknight meal.
Why You’ll Love This Recipe
This wholesome pasta dish hits all the right notes—easy, nourishing, and loaded with flavor. Here’s why you’ll want it in your weekly rotation:
- High in plant-based protein and fiber
- Ready in under 30 minutes
- Naturally vegetarian with easy vegan and gluten-free options
- Uses pantry-friendly ingredients
- Rich in flavor from garlic, sun-dried tomatoes, and herbs
Ingredients
- 8 oz chickpea pasta (or other high-protein pasta)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
- 4 cups fresh spinach
- 1/2 cup canned white beans or cooked lentils
- 1/4 cup vegetable broth or reserved pasta water
- 1/4 cup nutritional yeast or grated Parmesan
- Salt and black pepper to taste
- Fresh basil, for garnish (optional)
Directions
- Bring a large pot of salted water to a boil. Cook chickpea pasta according to package directions until al dente. Drain and set aside, reserving 1/4 cup of the pasta water.
- In a large skillet over medium heat, heat olive oil. Add garlic and red pepper flakes and sauté for about 30 seconds, until fragrant.
- Stir in the sun-dried tomatoes and cook for 2 minutes. Add spinach and cook until wilted.
- Add white beans or lentils and stir well. Pour in the vegetable broth or pasta water and let simmer for 2–3 minutes.
- Add cooked pasta and nutritional yeast or Parmesan. Toss everything together until well combined and heated through.
- Season with salt and pepper. Garnish with fresh basil if desired. Serve warm.
Servings And Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories: Approx. 365 kcal per serving
Variations
- Make It Vegan: Use nutritional yeast instead of Parmesan and check your pasta is egg-free.
- Add More Veggies: Toss in zucchini, mushrooms, or cherry tomatoes for extra bulk.
- Creamy Version: Stir in a spoonful of dairy-free cream cheese or a splash of cashew cream.
- Spice It Up: Add more red pepper flakes or a dash of chili oil.
- Nutty Twist: Sprinkle with toasted pine nuts or almonds before serving.
Storage/Reheating
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Can also be microwaved for 1–2 minutes.
FAQs
Can I use regular pasta instead of chickpea pasta?
Yes, but the protein and fiber content will be lower. Use whole wheat pasta for a healthier alternative.
Is this recipe gluten-free?
It can be—just make sure to use certified gluten-free pasta.
Can I use dried sun-dried tomatoes?
Yes, but rehydrate them in warm water or broth before using.
What protein is best: white beans or lentils?
Both work well—white beans offer a creamy texture, while lentils provide a firmer bite.
Can I freeze this pasta dish?
It’s best fresh, but you can freeze it in portions for up to 2 months. Reheat gently on the stove.
Is nutritional yeast necessary?
No, but it adds a cheesy, nutty flavor. Parmesan or vegan cheese can be used instead.
Can I make this recipe oil-free?
Yes, sauté with a splash of broth instead of oil.
Will it taste good cold as a pasta salad?
Yes, it works well chilled and makes a great lunchbox option.
What can I serve with this pasta?
Pair it with a green salad or roasted veggies for a complete meal.
Can I double the recipe?
Absolutely—just use a larger pan to ensure everything combines evenly.
Conclusion
Protein Packed Sun-Dried Tomato and Spinach Pasta is everything you want in a weeknight dinner—nutritious, delicious, and quick to make. With bold Mediterranean flavors and satisfying texture, it’s a dish that proves healthy eating doesn’t have to be boring. Whether you’re meatless every day or just trying to mix things up, this recipe is a flavorful win.
Print
Protein Packed Sun-Dried Tomato And Spinach Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Protein-packed chickpea pasta with sun-dried tomatoes, spinach, and white beans—flavorful, hearty, and perfect for a quick, healthy weeknight meal.
Ingredients
8 oz chickpea pasta (or other high-protein pasta)
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
4 cups fresh spinach
1/2 cup canned white beans or cooked lentils
1/4 cup vegetable broth or reserved pasta water
1/4 cup nutritional yeast or grated Parmesan
Salt and black pepper to taste
Fresh basil, for garnish (optional)
Instructions
Cook chickpea pasta according to package directions. Drain, reserving 1/4 cup pasta water.
Heat olive oil in a skillet over medium heat. Sauté garlic and red pepper flakes until fragrant.
Add sun-dried tomatoes and cook for 2 minutes. Stir in spinach and cook until wilted.
Mix in white beans (or lentils), then pour in broth or pasta water. Simmer 2–3 minutes.
Add cooked pasta and nutritional yeast (or Parmesan). Toss to combine and heat through.
Season with salt and pepper. Garnish with basil and serve warm.
Notes
- To keep it vegan, use nutritional yeast.
- For added creaminess, blend some of the white beans with broth before adding.
- Gluten-free if using certified GF chickpea pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired