Whip up a creamy, velvety chickpea pasta for your next weekday dinner! Made with linguine, pan-roasted chickpeas, garlic, and creamy coconut milk. This recipe is 100% dairy-free, vegan, and can be made gluten-free.
Bring a large pot of salted water to a boil. Once at a boil, add the linguine pasta. Cook according to the pasta’s packaging - until al dente. Drain, reserving ½ cup of pasta water, and set aside.
In a large non-stick skilletorwok, heat 1 tablespoon of olive oil over medium-high. Add the chickpeas and season with salt and black pepper. Cook, stirring frequently for about 5 minutes. Remove chickpeas from the skillet and set them aside.
In the same skillet, add another tablespoon of olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Then, add the crushed garlic. Cook for 30 seconds, or until garlic is fragrant. Add the spinach and cook down until wilted.
Reduce heat to medium-low and add the coconut milk, nutritional yeast, cornstarch, parsley, and some salt. Stir and simmer for about 3-5 minutes until thick and creamy.
Add the cooked linguine pasta to the skillet and add ½ cup of the reserved pasta water. Stir until well-combined. Then, toss in the cooked chickpeas.