creamy chickpea pasta with spinach

Recently, I had a craving for creamy, restaurant-style alfredo, but a somewhat healthier version that I could quickly prep at home. Then, I found this pasta recipe!

Pasta is a plant-based foodie’s weekday savior. It’s such an easy way to get your healthy carbs, protein and veggies–just throw what ingredients you have on hand together in a savory sauce, and you’ve got a complete meal in minutes!

I made a few tweaks to the recipe to make the meal extra saucy and satisfying.

Here’s my adaption:

• Throw home-cooked chickpeas in the air fryer at 400 degrees for 15 minutes and set aside. (Canned chickpeas are fine, too, but I find that cooking chickpeas from scratch yields better texture and flavor)

• Saute shallot and garlic as the recipe states, but add 1 tbsp. of white wine and cook it off before adding the cream as directed.

• Add an extra cup of cream for more sauce

• Fold in the chickpeas at the end

Otherwise, cook the pasta and sauce as directed and enjoy! This was a hit at my house, and I can’t wait to hear how much you like it, too!