Description
A delicious creamy pasta dish made with chickpeas, spinach, and sun-dried tomatoes, perfect for a quick weeknight meal.
Ingredients
Scale
- 8 oz. pasta, cooked al dente
- 2 tablespoons reserved pasta water
- 1 tablespoon olive oil (or oil from the sun-dried tomatoes)
- 6 cloves garlic, thinly sliced
- 1/2 cup julienne-cut sun-dried tomatoes
- 1 tablespoon dried oregano
- 1 (13 oz.) can full-fat coconut milk
- 1 (15 oz.) can chickpeas, drained and rinsed
- 3/4 cup shredded vegan Parmesan cheese
- 2–3 cups baby spinach/arugula
- 1 tablespoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
- vegan Parmesan cheese, for garnish
- freshly chopped parsley, for garnish
Instructions
- Cook pasta according to package directions, just until al dente. Reserve a couple tablespoons of pasta water for use later.
- Heat oil in a large sauté pan over medium-low heat.
- Add garlic, oregano, sun-dried tomatoes, and a couple pinches of salt and pepper. Cook for about a minute, stirring frequently, until the garlic becomes fragrant.
- Add coconut milk, chickpeas, and vegan Parmesan along with a pinch of salt and pepper. Stir to combine.
- Bring to a gentle simmer over medium heat. Then reduce heat and simmer gently for 3-4 minutes, stirring occasionally.
- Stir in fresh greens and balsamic vinegar and season to taste with salt and pepper.
- Add cooked pasta, and a splash of reserved pasta water if needed. Toss to coat noodles.
- Garnish with vegan Parmesan and fresh chopped parsley and enjoy!
Notes
- This dish is best served immediately for optimal flavor and texture.
- Feel free to add more vegetables of your choice to enhance the nutrient profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg