Chickpea Parmesan Pasta
This creamy chickpea parmesan pasta recipe is a simple & delicious 20-minute vegetarian meal. With hearty chickpeas, tender noodles, and creamy parmesan cheese sauce.
Servings: 4 servings
Calories: 294kcal
Cost: $1
Equipment
- Pot
- Pan
Ingredients
- 8 ounces pasta I used ditalini
- 1 14-ounce can chickpeas drained and rinsed
- 1/2 cup pasta cooking water save during Step 1 below
- 1 tablespoon extra virgin olive oil
- 1/2 cup parmesan cheese use plant-based for a vegan version
- 1/2 teaspoon each sea salt and black pepper
Instructions
- Bring a large pot of water to a boil. Add the pasta, and cook to package instructions. Save 1/2 cup of pasta cooking water, then drain the rest and set aside.
- In a pan, heat the olive oil over medium heat.
- Add the drained cooked pasta to the pan with the chickpeas, and stir well to combine.
- Add the pasta cooking water back into the pasta and chickpeas. Then stir in the freshly grated Parmesan cheese to the pasta and chickpeas.
- Add in the salt and black pepper. Stir well to combine, over low heat, and keep stirring until you have a thick and creamy Parmesan cheese sauce.
- Serve hot, and garnish with extra black pepper and Parmesan cheese if desired.
Video
Notes
Additions and Substitutions
Add 1/4 teaspoon of chili flakes for a spicier pasta!
Add your favorite vegetables in - baby spinach or peas would be great additions.
You can use a plant-based parmesan cheese to make this dish vegan.
Nutrition
Calories: 294kcal | Carbohydrates: 44g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 462mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 108IU | Calcium: 123mg | Iron: 1mg