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In recent years, plant-based diets have surged in popularity, as more people recognize the numerous health benefits and environmental advantages of incorporating more plant foods into their meals. From reducing the risk of chronic diseases to lowering carbon footprints, the shift towards a plant-based lifestyle is not just a trend—it's a movement. One dish that perfectly encapsulates this shift is the Creamy Chickpea Pasta Delight, a satisfying and flavorful meal that caters to a variety of dietary preferences.

Creamy Chickpea Pasta

Discover the delicious Creamy Chickpea Pasta Delight, a perfect dish for anyone embracing a plant-based lifestyle. This recipe highlights chickpeas, known for their high protein and fiber content, while a creamy sauce made from plant-based milk and nutritional yeast adds flavor without dairy. Ideal for quick meals, this versatile pasta can be customized with seasonal veggies and spices. Enjoy a comforting, nutritious meal that’s both satisfying and easy to make!
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Ingredients
  

8 oz (225 g) pasta of choice (penne, fusilli, or spaghetti)

1 can (15 oz) chickpeas, drained and rinsed

1 cup unsweetened almond milk (or any plant-based milk)

2 tbsp olive oil

4 cloves garlic, minced

1 small onion, finely chopped

1 cup spinach, fresh (or kale)

1 tsp dried oregano

1 tsp smoked paprika

¼ tsp red pepper flakes (adjust for spice preference)

Salt and pepper to taste

2 tbsp nutritional yeast (optional, for a cheesy flavor)

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.

    Sauté the aromatics: In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add chickpeas and spices: Stir in the drained chickpeas, oregano, smoked paprika, red pepper flakes, salt, and pepper. Cook for about 5-6 minutes until the chickpeas are warmed through and slightly crispy.

        Make the creamy sauce: Pour in the almond milk and bring the mixture to a simmer. Reduce heat to low and stir in the nutritional yeast, if using. Let it simmer for 3-4 minutes, allowing the sauce to thicken slightly.

          Combine pasta and sauce: Add the reserved pasta to the chickpea mixture. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Gently fold in the fresh spinach until wilted.

            Season and serve: Taste the pasta and adjust salt and pepper as necessary. Serve hot, garnished with fresh parsley and lemon wedges on the side for an extra zing.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings