This creamy chickpea pasta with spinach and rosemary can be ready in under 30 minutes and is the perfect weeknight meal!
We all have that list of easy weeknight dinner ideas we tend to turn to when planning out our weeks. And creamy chickpea pasta with spinach and rosemary needs to be on that list! It can be ready in less than 30 minutes, tastes delicious, and typically makes enough to have leftovers the next day!
Chickpea pasta vs regular pasta
You’re probably wondering why you should use chickpea pasta? Whats the difference between them: chickpea pasta v. regular pasta? You could easily use regular pasta in this recipe too, but I actually prefer the texture of chickpea pasta. And yes, it is what it sounds like: pasta made from chickpeas. I also love the nutrition profile of chickpea pasta more than regular pasta…
Chickpea pasta nutrition
When compared to regular pasta, chickpea pasta nutrition has less carbohydrate and more protein. This makes chickpea pasta better suited for stable blood sugars and possibly a better option for people with diabetes. (Everyone is different, but I find most people with diabetes prefer the lower risk of blood sugar spikes with chickpea pasta.)
Is chickpea pasta healthy?
So given all of that info, is chickpea pasta healthy? Yes. But so is regular pasta. It all depends on what your goals and nutrition needs are. I love chickpea pasta but it’s ok if you prefer regular pasta too.
Chickpea pasta carbs
Typically, chickpea pasta carb counts are around 25g/cup of cooked pasta. This will vary slightly depending on what type of pasta shape you use. But overall it is significantly less Han the standard 45g carb/cup of regular pasta.
Is chickpea pasta gluten free
Yes, chickpea pasta should be gluten free… however, always check food labels if you have Celiac disease or a gluten intolerance.
Chickpea pasta recipes
If you like this recipe, here are some of my other recipes you can use chickpea pasta in:
- Cheesy Ground Lamb and Spinach Pasta Bake
- Creamy Spinach Pasta with Shrimp
- Mediterranean Veggie Pasta Salad
- 20-minute Homemade Mac and Cheese
- 30-minute Chicken Noodle Veggie Soup
How to make creamy chickpea pasta
First get out all of your ingredients and have them ready to go.
Preheat your oven to 425 degrees and start a large pot of water to boil on your stovetop.
Slice the baby tomatoes in half lengthwise and place them facedown on a parchment lined baking sheet. Roast them in your oven for 15-20 minutes.
Next you’ll want to cook the pasta according to the package instructions. And, while the pasta is cooking, you can make the cream sauce.
Note: You can definitely buy a pre-made cream sauce too. Or make your own as listed in the recipe.
To make the cream sauce:
Add your flour to a medium sized sauce pan and whisk it to get rid of any lumps. Then, pour in your milk slowly, whisking as you go to dissolve the flour completely. Now, add the salt, pepper, and garlic powder.
Next, you’ll turn the stovetop on to medium heat and gradually bring the mixture to a boil, whisking as you go for about 10 minutes. Once it boils, remove the mixture from the heat and mix in the cheese and oil until the cheese is melted.
By now, your pasta should be done cooking. Drain off the water and rinse the pasta. This is a key step you don’t want to skip or your chickpea pasta will end up gummy and sticky. Add the sauce to your cooked pasta and mix in the baby spinach, roasted tomatoes, and fresh rosemary.
And that’s it! Dinner is ready!
Creamy Chickpea Pasta with Spinach and Rosemary
Ingredients
- 1 pint baby tomatoes
- 2 8oz. boxes chickpea pasta any shape is fine
- 6 Tbsp flour use a GF blend if needed
- 3 cups whole or 2% milk
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- ⅓ cup grated Parmesan cheese
- 2 tsp oil
- 5 oz. Baby spinach
- 2-3 sprigs fresh rosemary chopped
Instructions
- Preheat your oven to 425 degrees and start a large pot of water to boil on your stovetop.
- Slice the baby tomatoes in half lengthwise and place them facedown on a parchment lined baking sheet. Roast them in your oven for 15-20 minutes.
- Cook the pasta according to the package instructions. While the pasta is cooking and the tomatoes are roasting, make the cream sauce…
- Add your flour to a medium sized sauce pan and whisk to get rid of any lumps.
- Then pour in your milk slowly, whisking as you go to dissolve the flour.
- Now add the salt, pepper, and garlic powder.
- Turn the stovetop on to medium heat and gradually bring the mixture to a boil, whisking as you go for about 10-12 minutes. It will start to thicken in the last 3-4 minutes.
- Once it boils, remove the mixture from the heat and mix in the cheese and oil until the cheese is melted.
- By now, your pasta should be done cooking… Drain off the water and rinse the pasta. This is a key step you don’t want to skip or your chickpea pasta will end up gummy and sticky.
- Add the sauce to your cooked pasta and mix in the baby spinach, roasted tomatoes, and fresh rosemary.
One Response
I made this as a weeknight recipe for myself. It was super easy and tasted delicious! I love chickpea pasta and am always looking for new ways to spice it up! You also can’t go wrong with the simplicity of this recipe! It also made for great leftovers for lunch later on in the week.