Creamy Chickpea Pasta With Spinach and Rosemary Recipe (2024)

Instead of adding heavy cream (Italians would never dream of using it) purée half the chick peas into a smooth sauce and voila you get vey creamy sauce. Light and deliciousM

Why do people post to complain about calorie counts? The NYT posts a variety of recipes, if this one is too caloric, pick another one or make adjustments. This isn’t a site exclusively devoted to low calorie eating and not everyone is on a diet. This recipe looks great!

Forget about the high fat content from CREAM...use FAT FREE evaporated milk instead...I would defy anyone to know the difference!

What is behind the rise of pasta recipes that call for 12 oz of pasta? Pasta comes in 1lb boxes. It’s frustrating to see this approach in an increasing number of nytimes recipes.

Really good! but OVERLY COMPLICATED STEPS! As written you're trying to cook pasta, thicken sauce and soften chickpeas at once. Instead, do pasta and sauce separately, perhaps like this:1) Set water to boil2) Cook Chickpeas as directed; after removing half, mash the rest of them and add the cream and spinach3) Cook pasta to completion; add 1C pasta water to sauce. 4) Finish sauce to your liking5) combine and serve

Keep the cream and the fat. Count net carbs, never calories. Robbing this dish of its heavy cream is like kissing through a screen door.

Added fennel seeds and doubled the spinach. Family of five all 3 kids asked for seconds which makes this a winner in my book. It was delicious!

My husband made it last night and we really enjoyed it. But, being constitutionally incapable of leaving a recipe untweaked, we made the following changes:Substitute good whole milk ricotta for the cream. Fewer calories, more flavor, still creamy enough for us. Pureeing the ricotta in a blender would help.Substitute thyme for rosemary, upping the thyme.More spinach.Either cut back on the salt, or omit pasta water. Too salty!Toast pine nuts and fresh sage leaves in olive oil as garnish.

I followed the directions exactly and learned a lesson. DO NOT COOK THE PARMESAN IN THE SAUCE! It stuck fast to the pan and made for a very tedious cleanup. Also, although it tasted pretty good, and was pretty on the plate, it was awkward to eat. The bucatini or spaghetti calls for winding on to a fork, but the chick peas go flying. Shells would work better--you can tuck the peas into them and get both in one bite.

If you use plain, whole milk yogurt you will get a similar outcome, with a slight tartness that is very satisfying.

This recipe came out incredible and I made it completely vegan, it was so easy! Instead of the heavy cream soak raw cashews in water for a few hours then blend them with half a can of chickpeas and water. The texture was perfect. Used a tiny bit of vegetable broth right before adding the spinach to loosen it up a bit. Also made vegan Parmesan by mincing garlic and blending with 1/2 cup raw cashews (unsoaked)2 tbsp nutritional yeast and some salt. Seriously delectable!

I took Nancy’s advice and puréed half the chickpeas with only 1/4c cream and some extra pasta water. Worked perfectly. Also use baby kale rather than spinach b/c that’s what we had. Whole family loved it. Also agree with the 12oz vs 16oz issue with dry pasta. It’s odd not to have the proportions just be for a pound of pasta.

This was a good recipe - a nice variation on Cacio e Pepe. My one suggestion would be to up the ratio of chick peas to pasta. The chick peas seemed lost when I followed the recipe. Next time I might try 2 cans chick peas and 8 oz pasta.

Made this exactly as-written EXCEPT used Banza Chickpea Spaghetti in place of regular flour-based pasta: big boost in fiber and protein, plus the chickpea pasta-- a obvious no-brainer for this recipe-- adds interesting umami notes in contrast with traditional pasta which, let's face it, just sits there as a sauce-conveyor. :-) {FYI Banda chickpea pasta also comes in penne, shells, and fusilli shapes}

I made this with geek yogurt instead of cream and I regretted it. The yogurt curdled a bit and it never got the creamy texture I was hoping for.

There are a few pasta recipes on here with chickpeas and spinach which I combine as works for me each time. My favorite combination is using diced tomatoes instead of cream and adding thyme and cumin. So not really this recipe, but just adding this note to say making pasta with spinach and chickpeas is very versatile and tasty!

used less pasta than recipe. really delicious. chopped some parsley too.

Use plain, whole milk yogurt instead of cream.

Rather than a full cup. I used 1/2 cup of cream and could have used 1/3rd. Mash the chickpeas for creaminess and add some of the liquid from the canned chickpeas to supplement. Used lentil pasta for extra protein and less carb. This will def be a staple in my house. It was absolutely fab!

Could prob make w/o cream for healthier. Use more garbs and garlic. more spinach, was good too.Not sure it really needs fresh rosemary in a pinch. To try

Took Dee’s advice on the whole milk ricotta just because I had some left in the fridge. Blending did help and it ends up just as creamy with a bit extra pasta water.m. Also added thyme with the rosemary and it was not overly aromatic. Delicious!

I made this with oregano in place of rosemary because that was what I had on hand, and it turned out great! I also subbed out the heavy cream for a cup of milk with 2 tbsp of cornstarch and increased the amount of red pepper flakes. Will definitely make again!

Just made it for lunch and it's just what I needed for lunch. Very flavorful and hits the right notes.

I thought I would love this as written, but found it a wee bit dull. I kept wanting a bit more acid or something. I agree about not cooking with the parmesan, but tossing it in at the end--it did just stick to the bottom. If you added an ingredient with some acid or a degree of piquancy, please share. I like to try a do-over.

Made as directed, tasty end product, odd instructions

Deglaze with white wine when you go to add shallots and garlic.

Two cups chickpeas. Ten oz spinach.

I used half oat milk and half heavy cream, decreased the salt since the salty pasta water is used in the sauce, and increased all the other spices and added smoked paprika as well. Delicious!

Because nobody on this app actually follows the recipe, here’s how we made it: cooked a whole box of rotini (16 oz), used 2 cans of chickpeas, added both rosemary and sage, and threw in a couple splashes of white wine. It was delicious!

I made this two times:One time I made it the Italian way using the pasta water and cheese to make the sauce.Other time I subbed the cream with coconut/almond milk whipping cream. DELICIOUS ETIHER WAY. Make this immediately. Added scallions to the top, and lemon is a must.