Vegan Chickpea Spinach Pasta
A creamy, satisfying pasta dish made with tender linguine, pan-seared chickpeas, fresh spinach, and velvety coconut milk. This plant-based recipe is rich in protein, fiber, and healthy fats, making it both nourishing and indulgent. Perfect for weeknight dinners or meal prep!
Equipment
- 1 large pot (for boiling pasta)
- 1 Non-stick skillet or wok (large, for sauce + mixing)
- 1 Colander (to drain pasta)
- 1 Cutting board
- 1 Sharp Knife
- 1 Measuring Cups and Spoons
- 1 wooden spoon or spatula
Ingredients
- 16 ounces linguine pasta
- 2 tablespoons olive oil divided
- 14 ounces canned chickpeas drained, rinsed, and patted dry
- Salt to taste
- Black pepper to taste
- ½ medium red onion chopped
- 5 garlic cloves crushed
- 6 ounces baby spinach
- 14 ounces full-fat coconut milk
- 1 teaspoon nutritional yeast
- 4 teaspoons cornstarch
- 1 teaspoon dried parsley plus extra for garnish
- ½ cup reserved pasta water
Instructions
- Boil and Cook the Pasta: Fill a large pot with water and add a generous pinch of salt—this seasons the pasta from the inside out. Bring the water to a rolling boil over high heat. Once boiling, carefully add the linguine pasta and stir immediately to prevent sticking. Cook according to the package directions until the pasta is al dente (firm but tender when bitten). Before draining, scoop out about ½ cup of the starchy pasta water and set it aside for later. Drain the rest using a colander, shake gently to remove excess water, and keep the pasta warm.
- Pan-Roast the Chickpeas: Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Once the oil shimmers, add the drained and well-dried chickpeas. Season lightly with salt and freshly ground black pepper. Sauté the chickpeas, stirring frequently, for about 5 minutes, or until they turn lightly golden and slightly crispy on the outside. Remove them from the skillet and place them on a plate—these will add a hearty, protein-rich bite to the pasta later.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and add the chopped red onion. Stir occasionally and let the onion cook until it becomes soft, translucent, and slightly caramelized—about 5 minutes. Next, add the crushed garlic cloves, stirring for 30 seconds or until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
- Wilt the Spinach: Add the baby spinach leaves directly to the skillet. Stir them into the onion and garlic mixture, allowing them to cook down gently. The spinach will shrink significantly in volume and release some liquid. Cook for about 2–3 minutes, just until the leaves are fully wilted and tender, while still retaining their bright green color.
- Prepare the Creamy Sauce: Lower the heat to medium-low to prevent curdling. Pour in the full-fat coconut milk, stirring it gently to combine with the vegetables. Sprinkle in the nutritional yeast, cornstarch, and dried parsley. Season with an extra pinch of salt to taste. Stir continuously to dissolve the cornstarch completely. Let the sauce simmer for 3–5 minutes, stirring often, until it thickens into a smooth, velvety consistency that coats the back of a spoon.
- Combine Pasta with Sauce: Add the cooked linguine pasta directly into the skillet with the sauce. Pour in about ½ cup of the reserved pasta water, which will help loosen the sauce and allow it to cling beautifully to the noodles. Using tongs or a wooden spoon, gently toss the pasta in the sauce until every strand is coated evenly.
- Add Chickpeas and Final Toss: Return the sautéed chickpeas to the skillet. Stir them through the pasta, ensuring they’re evenly distributed. The chickpeas will add both texture and protein, making the dish more filling and balanced. Taste the pasta at this point and adjust seasoning with more salt or pepper if desired.
- Serve and Garnish: Transfer the creamy chickpea pasta to serving plates or bowls. For a finishing touch, sprinkle a little extra dried parsley over the top for color and freshness. Serve immediately while warm and enjoy this comforting, dairy-free, protein-packed pasta dish.
Notes
- Use a non-stick skillet or wok to prevent sticking and to handle the large volume of pasta and sauce.
- If you don’t have linguine, substitute with spaghetti, fettuccine, or any long pasta shape that holds creamy sauces well.
- To keep chickpeas crispy, make sure they are thoroughly dried before roasting in the pan.
- For extra creaminess, add an additional splash of coconut milk or blend a small portion of chickpeas into the sauce.
- Reserve pasta water—it’s the key to getting a silky, restaurant-style sauce that clings to every strand.
- Adjust seasoning at the end, as coconut milk adds natural sweetness that may require a touch more salt or pepper.
- Garnish with parsley or even fresh basil for a vibrant finishing touch.
