Description
This simple, yet elegant chickpea pasta sauce with rosemary and spinach makes a satisfying weeknight dinner that needs just enough time for your pasta to cook up. And let’s face it, anything with chickpeas is a sure bet to please everyone.
Ingredients
- 12 ounces, fluid Dry Spaghetti Or Tagliatelle
- 14 ounces, fluid Canned Chickpeas (Garbanzo Beans), Rinsed And Drained (Reserve 1/4 Cup Liquid Or Aquafaba)
- 1 Tablespoon Fresh Rosemary, Chopped
- ½ teaspoons Red Chili Flakes
- ½ teaspoons Ground Black Pepper
- 2 Shallots, Minced (about 1/3 Cup)
- 3 cloves Garlic, Minced
- 2 cups Almond Or Other Plant Milk
- 1 Lemon, Divided
- 3 cups Chopped Spinach
Preparation
Bring a large pot of salted water to a boil and add the pasta. While the pasta cooks, prepare the sauce.
In a large skillet or medium pot, add chickpeas, rosemary, red pepper flakes and black pepper. Stir chickpeas occasionally until they start to brown and pop, 5–7 minutes.
Use a spoon to transfer about half the chickpeas to a bowl. Reduce heat to medium, add shallots and garlic to the skillet, and sauté until shallots are soft, about 1 minute. Season with salt and pepper.
Add plant milk and 2 tablespoons aquafaba. Stir to mix everything and allow it to simmer on low for about 5 minutes until sauce starts to thicken.
Cut lemon in half. Juice one half and slice the remaining half into wedges for serving.
Add chopped spinach and lemon juice. Stir to wilt the spinach (about 3 minutes). Taste to check for seasoning.
Once pasta is done, turn off heat and using tongs, transfer the pasta to the skillet. Mix well. Top with reserved chickpeas and serve with lemon wedges as a garnish.
