Creamy Chickpea & Lemon Pasta (budget friendly!)
This creamy chickpea pasta is quick, easy, and budget-friendly—vegan too! A hearty weeknight dinner made mostly from pantry staples.
Servings 4 serves
Calories 784kcal
Ingredients
- ¼ cup olive oil approx. 50g
- 15 oz chickpeas 1 can; approx. 400g; drained and rinsed
- 6 cloves garlic minced; approx. 18g
- 2 tsp fresh rosemary finely chopped
- 2 tbsp light miso paste white or yellow miso; approx. 34g
- 1 cup nutritional yeast approx. 60g
- 1½ cups unsweetened soy milk approx. 340g
- 1 medium lemon juiced; about 3 tbsp or 45g
- 1 lb spaghetti 16 oz package; approx. 454g
To serve
- lemon wedges optional; to serve
- chili flakes or chili oil optional; to serve
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chickpeas and cook for 5–7 minutes, stirring occasionally, until golden and slightly crisp around the edges.
- Lower the heat and add garlic and rosemary. Cook for 1–2 minutes until fragrant. Stir in miso paste and nutritional yeast until the chickpeas are well coated.
- Pour in soy milk and raise heat back to medium. Simmer for 2–3 minutes, stirring constantly, until the sauce thickens slightly. Add lemon juice and stir to combine. Adjust consistency with a splash of soy milk or pasta water, if needed. Season to taste with salt and pepper.
- Add cooked spaghetti to the skillet and toss gently with tongs to coat in the sauce. Serve warm with lemon wedges and chili flakes or chili oil, if desired.
Video
Nutrition
Calories: 784kcal | Carbohydrates: 121g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 648mg | Potassium: 841mg | Fiber: 13g | Sugar: 7g | Vitamin A: 378IU | Vitamin C: 22mg | Calcium: 205mg | Iron: 4mg