Creamy Spinach Artichoke Chickpea Pasta
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.
Servings: 4 2-cup servings
Calories: 507kcal
Cost: $4
Equipment
- Pot
- Pan
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- Finish the pasta with a squeeze of lemon, and serve hot!
Notes
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.
Nutrition
Calories: 507kcal | Carbohydrates: 79g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 1489mg | Potassium: 551mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1886IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 3mg