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