Pasta with Chickpeas and Spinach Recipe

Name: Pasta with Chickpeas and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fusilli or penne; 2 tablespoons olive oil; 1 1/4 cups chopped red bell peppers; 1 cup chopped yellow onions; 2 tablespoons minced garlic; 1/2 teaspoon red pepper flakes; 1 1/4 teaspoons salt; 1/4 teaspoon pepper; 2 tablespoons dry white wine; 2 cups vegetable stock, or canned vegetable broth; 1 (15-ounce) can chickpeas, rinsed and drained; 8 ounces fresh baby spinach, rinsed well and stems removed; 1/4 cup extra-virgin olive oil; 2 tablespoons heavy cream; 1/2 cup cubed mozzarella; 1/2 cup grated asiago

Servings: persons

1 pound fusilli or penne
2 tablespoons olive oil
1 1/4 cups chopped red bell peppers
1 cup chopped yellow onions
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dry white wine
2 cups vegetable stock, or canned vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
8 ounces fresh baby spinach, rinsed well and stems removed
1/4 cup extra-virgin olive oil
2 tablespoons heavy cream
1/2 cup cubed mozzarella
1/2 cup grated asiago

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook until al dente, about 8 minutes.
3
Drain well.
4
Meanwhile, in a large skillet, heat the oil over medium-high heat.
5
Add the bell peppers and onions, and cook, stirring, until soft, about 4 minutes.
6
Add the garlic, red pepper flakes, salt and pepper, and cook for 1 minute.
7
Add the wine and stir to deglaze the pan.
8
Add the vegetable stock and chickpeas and bring to a boil.
9
Reduce the heat to low and simmer until the chickpeas are tender, about 5 minutes, and almost all the broth is gone.
10
Crush the peas lightly with the back of a spoon against the side of the pot.
11
Add the spinach and cook until wilted, about 2 minutes.
12
Add the cooked pasta and toss well to coat.
13
Adjust seasoning, to taste.
14
Add the extra-virgin olive oil, cream, and cheeses, and toss to combine.
15
Divide the pasta among serving plates and serve immediately.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound fusilli or penne, 2 tablespoons olive oil, 1 1/4 cups chopped red bell peppers, 1 cup chopped yellow onions, and more.

Yes, Pasta with Chickpeas and Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta with Chickpeas and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions