Creamy Chickpea Pasta With Spinach and Rosemary

By Alexa Weibel

Published December 10, 2019

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Rating
5(10,649)
Comments
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Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

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Ingredients

Yield:4 servings

  • Kosher salt

  • ¼ cup olive oil

  • 1 (14-ounce) can chickpeas, rinsed and drained

  • 2 teaspoons finely chopped fresh rosemary, plus more for garnish

  • ½ teaspoon Aleppo pepper, or ¼ to ½ teaspoon red-pepper flakes (optional)

  • Black pepper

  • 1 large shallot, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 cup heavy cream

  • 1 (6-ounce) bag baby spinach

  • 12 ounces spaghetti or bucatini

  • ½ cup finely grated Parmesan

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

95 grams carbs; 80 milligrams cholesterol; 878 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 19 grams saturated fat; 44 grams fat; 1 gram trans fat; 11 grams fiber; 798 milligrams sodium; 28 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil over high.

  2. Step 2

    In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.

  3. Step 3

    Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.

  4. Step 4

    Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.

  5. Step 5

    Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

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Ratings

5 out of 5
10,649 user ratings
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Comments

Nancy

Instead of adding heavy cream (Italians would never dream of using it) purée half the chick peas into a smooth sauce and voila you get vey creamy sauce. Light and delicious M

Chris

What is behind the rise of pasta recipes that call for 12 oz of pasta? Pasta comes in 1lb boxes. It’s frustrating to see this approach in an increasing number of nytimes recipes.

Linda G.

Forget about the high fat content from CREAM...use FAT FREE evaporated milk instead...I would defy anyone to know the difference!

Amber

Great recipe. I added sausage for extra protein. I thought it could have used more chickpeas, so I will add another can next time. And lemon zest in addition to the juice. I highly recommend this easy and satisfying dish.

Marne

Great hearty meal with bucatini and heavy cream. The seasoning of salt and pepper and a pinch of chili peppers combining with the underlying garlic, shallots, strewn with rosemary, finally Parmesan made it all really wonderfully rich, satisfying and delightful. (Reading comments there are many alternatives to the cream others found to be as creamy; the vegetable too.)

Mary F

really enjoyed this during pregnancy, dealing with strong meat aversion. lovely recipe, followed as directed

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