Easy Roasted Chickpeas Pasta with Spinach Recipe
This Easy Roasted Chickpeas Pasta with Spinach is a delicious, nutritious, and simple dinner option featuring crispy roasted chickpeas, tender pasta, and fresh spinach, all brought together with fragrant herbs and a zesty lemon finish. Perfect for a quick weeknight meal that offers a delightful combination of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Chickpeas
- 1 x 400 g (14 oz) can chickpeas, drained
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Pasta and Sauce
- 300 g (10.5 oz) pasta
- 30 g (1 ounce) unsalted butter
- 2 large garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- ¼ teaspoon red chilli flakes
- 100 g (3.5 oz) baby spinach
- Juice of 1 lemon
- 50 g (¾ cup) grated parmesan (or vegetarian hard cheese)
Instructions
- Preheat and Prepare Chickpeas: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Spread the drained chickpeas on a kitchen towel to pat them dry and remove any loose skins. Toss chickpeas with olive oil, salt, and black pepper in a bowl. Transfer to the baking sheet.
- Roast Chickpeas: Place the baking sheet in the preheated oven and roast the chickpeas for 20 minutes until they are golden and crisp, stirring once halfway through to ensure even roasting.
- Cook Pasta: While chickpeas roast, bring a large pot of water to a boil and salt it generously. Cook the pasta al dente according to package instructions. Reserve a small cup of pasta water and then drain the pasta.
- Prepare Garlic Herb Sauce: Melt the unsalted butter in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add fresh rosemary, thyme, and red chilli flakes, cooking for another minute to release the aromas.
- Wilt the Spinach: Add the baby spinach to the pan and cook for 1-2 minutes until just wilted. Stir in the lemon juice to brighten the flavors.
- Combine Pasta and Sauce: Add the drained pasta to the pan and toss well to coat the noodles with the herb butter mixture. If needed, add a splash of reserved pasta water to loosen the sauce.
- Add Chickpeas and Parmesan: Fold in the roasted chickpeas and grated parmesan cheese. Mix gently to combine all ingredients evenly.
- Serve: Serve the pasta immediately, optionally garnished with extra grated parmesan for enhanced flavor.
Notes
- Patting the chickpeas dry before roasting ensures they crisp up nicely.
- You can use any type of pasta you prefer, such as penne, fusilli, or spaghetti.
- Adjust the amount of red chilli flakes to control the spice level.
- If you want a vegan version, substitute butter with olive oil and use a plant-based parmesan alternative.
- Reserve some pasta water to help bind the sauce and keep it silky.
Keywords: roasted chickpeas pasta, easy pasta recipe, spinach pasta, vegetarian pasta recipe, Mediterranean pasta, healthy dinner
