Creamy Spinach Artichoke Chickpea Pasta Recipe

Name: Creamy Spinach Artichoke Chickpea Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 12 ounces pasta (I used rigatoni); 1/2 cup pasta cooking water (saved from cooking the above); 1 tablespoon olive oil; 4 cloves garlic (minced); 1 14-ounce can can chickpea (drained and rinsed); 1 cup cooked artichoke hearts (drained and chopped); 1 teaspoon Italian seasoning; ½ teaspoon black pepper; ½ teaspoon salt; ¾ cup milk (or unsweetened plant milk); ½ cup cream cheese (or vegan cream cheese); 2 cups baby spinach (fresh or 1 cup frozen)

Jump to Recipe

This creamy spinach artichoke chickpea pasta recipe is a quick and tasty 30-minute meal, loaded with plant-based protein, vegetables, and a creamy tasty sauce. It’s an easy weeknight meal the whole family will love.

Start by sauteeing chickpeas, spinach, and artichoke hearts in a pan with spices, then folding in pasta into a creamy and hearty saucy. Follow our step-by-step photos below and make this easy vegetarian weeknight dinner today!

Want more 30-minute dinner recipes? Try our vegan Instant Pot rigatoni, canned lentil Sloppy Joe’s, and our favorite parsley pasta with butter and garlic.

a pan of creamy rigatoni noodles with chickpeas, spinach, and artichokes in a cream cheese sauce

Table of Contents

I first shared this dish back in January with our Weeknight Plants newsletter subscribers – and it got rave reviews! This recipe was inspired by traditional spinach artichoke dip, but takes it up a notch by adding chickpeas for added protein, and pasta.

This pasta takes only 30 minutes to make, but the flavors are so complex and deep that it tastes like it took longer. This recipe is a great meal, especially when served with quick and easy air fryer garlic bread and a kale and pear salad.

Notes from the Kitchen

This easy pasta is creamy, tasty, lush, and SO flavorful!
A fun twist on the classic spinach and artichoke pairing.
Ready in 30 minutes, you can get this on the table fast.
It relies on pantry staples, and is an affordable and inexpensive meal.
Cooks of any skill level can make this dish, especially when you follow along with our step-by-step photos below!

Ingredients You’ll Need

See our recipe card below for the full ingredient amounts and instructions.

The base of this recipe is pasta! I used rigatoni, but you can use any medium or long shape pasta you prefer. Penne, rotini, or fettuccine would all make excellent choices.

Chickpeas and artichoke hearts give this pasta some heartiness. I also add fresh spinach, and garlic for added flavor and color.

The sauce gets it’s creaminess from both milk and cream cheese. It also has a wonderful flavor from salt, black pepper, and Italian seasoning. I also finish off the dish with a bit off fresh lemon juice for a pop of flavor.

Additions and Substitutions

If you don’t have fresh spinach, you can certainly use frozen – it works just as well! Be sure to thaw it and wring out any extra moisture before adding it to the pan, so the sauce doesn’t get too watery.

Instead of cream cheese, you can always use ricotta cheese or even mascarpone for an extra creamy pasta.

You can use a plant-based milk and/or cream cheese instead for a vegan version.

Step-By-Step Photos and Directions

cooked rigatoni pasta to make vegetarian 30 minute dinner for weeknights

Step 1: Cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the rest and set the pasta aside.

garlic and chickpeas sauteeing in a pan to make chickpea spinach artichoke pasta

Step 2: Heat the olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until the garlic begins to lightly brown. Add the chickpeas, and cook for an additional minute.

a pan of artichoke hearts and chickpeas to make a creamy weeknight pasta vegetarian recipe

Step 3: Add in the artichoke hearts. Cook 3 to 4 minutes until lightly golden. Stir in Italian seasoning and black pepper, and mix well to combine.

cream cheese spinach artichoke pasta with chickpeas recipe easy weeknight dinner

Step 4: Addin the milk and cream cheese, stir until smooth. Fold in the spinach and let it wilt into the sauce, cooking it for 3-4 minutes.

a big pot of 30 minute creamy vegetarian pasta for weeknight dinner plant based meal ideas

Step 5: Add pasta to the skillet, tossing the pasta well to coat every noodle in the sauce. Pour in the pasta water to thin the sauce as needed (I used the whole 1/2 cup).

vegetarian spinach artichoke chickpea pasta easy family dinners no meat

Step 6: Finish the pasta with a squeeze of lemon, and serve hot!

This recipe was originally featured in our Weeknight Plants newsletter!
If you want easy, weeknight dinner ideas (that are all plant-based)
join us today.

Recipe FAQs

What makes spinach artichoke pasta sauce creamy?

The secret to our velvety spinach artichoke pasta sauce is letting cream cheese melt directly into the pasta, and adding milk and some of the pasta cooking water for extra silkiness.

How to store leftover pasta

Store any leftovers in an airtight container, and refrigerate. Enjoy within 3 days.

Can you freeze this sauce?

While this sauce is best fresh, you can freeze it for up to 3 months in an airtight container. Just be sure to give it a good stir before serving, as the sauce can separate slightly when frozen.

creamy spinach artichoke pasta sauce with chickpeas or garbanzo beans meatless dinners in 30 minutes

More Easy 30 Minute Pasta Recipes

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