Possibly the BEST Vegetarian Pasta | Creamy Chickpea & Spinach Spaghetti

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a boil over high heat.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat.
3. Drain and rinse the chickpeas. Thinly slice the shallot and roughly chop the garlic.
4. Add the chickpeas, shallot and garlic to the hot pan and stir constantly. After 3 to 4 minutes, when they are lightly sautéed, set aside 12 to 15 chickpeas.
5. Add the flour to the pan and stir constantly. Cook for 2 minutes.
6. Add the milk, broth, oregano and thyme, then season with sea salt and black pepper. Stir for a couple of minutes, then keep stirring for 3 to 4 minutes until the sauce is slightly creamy. Lower to low heat and simmer.
7. Once the water boils, add the spaghetti and stir every 2 to 3 minutes so it doesn't stick and cooks evenly.
8. While the pasta cooks, roughly chop the spinach and add it in batches to the sauce, stirring until wilted.
9. When the pasta is al dente, use tongs to transfer it straight from the pot to the sauce pan, then remove from the heat.
10. Stir in the grated cheese, then top with the reserved chickpeas. Serve immediately from the pan or in serving dishes.

Summarized from Spain on a Fork's video. Watch it for the details.

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