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Creamy Chickpea Pasta

Yield: 4 servings
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 8 oz. uncooked fettuccine pasta
  • 15.5 oz. chickpeas (garbanzo beans)
  • 2 teaspoons extra virgin olive oil
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • 14 oz. vegetable broth, divided
  • 5 oz. baby spinach
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

Instructions

  • Cook the pasta according to the directions on the box.
  • Heat the oil in a frying pan. Add the chopped shallot and cook for 3 minutes. Add the garlic and cook for 1 minute.
  • Add 2 tablespoons of the vegetable broth to the pan, then add the spinach. Cover with a lid and let cook until the spinach wilts. It should only take a couple of minutes.
  • To a blender, add the chickpeas, garlic powder, onion powder, cumin, salt, and 1 1/4 cups of vegetable broth. Run the blender on high then check the consistency of the sauce. It should be a smooth, creamy sauce. If it's not creamy, add another 1/4 cup of the vegetable broth.
  • Add the chickpea sauce to the spinach mixture and heat through. Stir in the fettuccine noodles, then serve.