Description
Protein-packed chickpea pasta with sun-dried tomatoes, spinach, and white beans—flavorful, hearty, and perfect for a quick, healthy weeknight meal.
Ingredients
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8 oz chickpea pasta (or other high-protein pasta)
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1 tablespoon olive oil
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3 cloves garlic, minced
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1/4 teaspoon red pepper flakes (optional)
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1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
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4 cups fresh spinach
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1/2 cup canned white beans or cooked lentils
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1/4 cup vegetable broth or reserved pasta water
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1/4 cup nutritional yeast or grated Parmesan
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Salt and black pepper to taste
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Fresh basil, for garnish (optional)
Instructions
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Cook chickpea pasta according to package directions. Drain, reserving 1/4 cup pasta water.
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Heat olive oil in a skillet over medium heat. Sauté garlic and red pepper flakes until fragrant.
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Add sun-dried tomatoes and cook for 2 minutes. Stir in spinach and cook until wilted.
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Mix in white beans (or lentils), then pour in broth or pasta water. Simmer 2–3 minutes.
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Add cooked pasta and nutritional yeast (or Parmesan). Toss to combine and heat through.
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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