A creamy, garlicky chickpea pasta that’s healthy, dairy-free, and packed with protein and greens. Perfect for quick weeknight dinners.

Scale

6 oz chickpea pasta

Sea salt

1 tbsp olive oil

3 cloves garlic, minced

2 cups fresh spinach

1/2 cup canned chickpeas

2 tbsp lemon juice

1/2 tsp salt

1/3 cup warm water

1 tbsp nutritional yeast

Cracked black pepper

1. Boil water with sea salt and cook chickpea pasta according to package instructions (6–8 minutes).

2. Heat olive oil in a skillet and sauté minced garlic until golden.

3. Add fresh spinach and stir until wilted.

4. In a blender, combine canned chickpeas, lemon juice, salt, and warm water. Blend until smooth.

5. Pour the blended sauce into the skillet and heat gently.

6. Drain pasta and add to the skillet.

7. Stir in nutritional yeast for added flavor.

8. Finish with cracked pepper and serve immediately.

Use lentil pasta or whole wheat pasta as alternatives.

You can blend in a spoon of tahini or cashew butter for added creaminess.

Pairs well with roasted veggies or grilled tofu.

Keywords: healthy pasta, chickpea pasta, dairy-free, high protein