Pasta Lovers!
This week, we’re bringing you a dish that’s both luxurious and hearty—without breaking the bank! At Earl, we believe good food doesn't have to be complicated or expensive, and this vegetarian pasta is the perfect example. It’s simple, flavorful, and made with mostly pantry staples, plus a few fresh ingredients to make it sing.
The star of this dish? Canned chickpeas. They’re crispy and caramelized (trust me, don’t skimp on that caramelization!), forming the base of our sauce. Half of the chickpeas are saved for garnish, while the other half are simmered down to thicken the sauce and add a rich texture. Throw in some fresh spinach, rosemary, and a touch of cream, and you've got yourself a bowl of comfort food that's got a bit of a fancy twist.
Feeling adventurous? Switch out the spinach for another green or the chickpeas for beans of your choice. And if you want to kick the flavor up a notch, don’t be afraid to raid your spice cupboard! Ground coriander, toasted fennel seeds, pink peppercorns, or smoked paprika are all great options to experiment with.
Creamy Chickpea Pasta with Spinach and Rosemary
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
Salt
¼ cup olive oil
1 can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus extra for garnish
½ teaspoon red pepper flakes
Black pepper
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup heavy cream
1 bag baby spinach
340 grams spaghetti or bucatini
½ cup finely grated Parmesan
Lemon wedges for serving
Method
Prep the Pasta: Bring a large pot of salted water to a boil.
Caramelize the Chickpeas: Heat olive oil in a wide, deep skillet over medium-high heat. Add chickpeas, rosemary, and chili. Season generously with salt and pepper. Cook, stirring occasionally, until the chickpeas begin to caramelize and pop (about 5-7 minutes). Reserve half of the chickpeas for garnish.
Create the Sauce: Reduce heat to medium. Add shallots and garlic to the skillet and cook for about 3 minutes, until softened. Stir in the cream and cook until the sauce thickens, about 3 minutes. Remove from heat and stir in spinach, seasoning with salt and pepper to taste.
Cook the Pasta: Add pasta to boiling water, reducing the heat to medium. Cook until just under al dente (about 5 minutes). Using tongs, transfer the pasta directly from the pot into the sauce (do not drain!). Add 1 cup of pasta water and Parmesan, stirring vigorously until the sauce thickens and the pasta is perfectly coated. Add more pasta water if needed.
Finish the Dish: Serve the pasta in bowls, topping with the reserved chickpeas, fresh rosemary, black pepper, and a squeeze of lemon juice.