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creamy pasta with spinach, roasted cherry tomatoes and chickpeas

Creamy pasta with spinach and chickpeas

Delicious creamy pasta with spinach and chickpeas that is so creamy, you wouldn’t notice it has no cream in it!
Prep Time 5 mins
Cook Time 40 mins
resting time 5 mins
Total Time 50 mins
Course dinner, LUNCH, Main Course
Cuisine Italian
Servings 5 people
Calories 355 kcal

Ingredients
  

  • 2 cups elbow macaroni uncooked (penne or fusilli also works)
  • 1 cup dried chickpeas or 1 1/2 cups canned
  • 2 cups spinach chopped and loosely packed
  • 1 carrot medium, grated
  • 1 cup cherry tomatoes
  • 1/2 cup cashews
  • 1 cup almond milk
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • 1 green chili minced
  • salt and pepper to taste

Instructions
 

Roast cherry tomatoes

  • Preheat the oven to 180 degrees C (350 degrees F). Spread out the cherry tomatoes on a sheet pan and roast for 20 minutes. They can also be roasted on the stovetop in a saute pan with 1 teaspoon oil for about 20 minutes.

Cook the dried chickpeas, if using

  • Soak them overnight or 6 hours minimum. Drain and place in the pressure cooker or instant pot with 2 cups water. Once high pressure is reached, cook on low pressure for 15 minutes. Let the pressure release naturally. Drain and keep aside.

Cook the pasta

  • Boil a large pot of water, add the pasta and cook as per the package instructions.
  • Drain the pasta, mix in 2 teaspoons of the olive oil and keep aside.

Make the sauce

  • Blend the cashews into a smooth paste with 1/4 cup of water.
  • Heat the remaining olive oil in a skillet, add minced garlic and chilies and saute on medium heat for a couple of minutes.
  • Add the almond milk, cashew paste and Italian seasoning. Mix well and bring the mixture to a boil on medium flame.

The creamy vegan pasta

  • Mix in spinach and grated carrots, salt, chickpeas, pasta and roasted cherry tomatoes and simmer for about 10 minutes until you get the desired consistency (when the sauce coats the back of a spoon).
  • If the sauce becomes too thick, add a few tablespoons of water drained from the cooked chickpeas. Adjust the consistency of the sauce according to your preference.
  • Turn off the heat and let it sit for 5 minutes. Serve and enjoy!

Video

Notes

  • 1/2 cup of Sun dried tomatoes can be used in place of cherry tomatoes.
  • Green chili gives a unique flavor to the creamy sauce. The spice gets balanced out by the chickpeas and the cashew sauce
  • Non-vegans can use regular milk instead of almond milk and add some feta cheese.
  • Reserve the water from cooking the chickpeas. It can be used to make the sauce thinner, if it is too thick. 
 
Keyword creamy pasta recipe, creamy pasta sauce, creamy pasta without cream, vegan creamy pasta, vegetarain