Creamy Chickpea & Pumpkin Pasta
I came across this recipe on the NYT Cooking app. This pasta recipe is quick and easy, perfect for a late night meal or if your just short on time. This pasta can come together in 30 minutes. If you opt for the version with pumpkin you only need 50 mins extra time for the pumpkin and chickpeas in the oven, but very little effort on prep. The payoff is worth it and if your cooking for one you will have leftovers for days.
Side Notes
Cost of non-staples: $17
Serves: 5-6
Ingredients
kosher salt
black pepper
¼ cup olive oil
1 x 400g can chickpeas, rinsed and drained
2 tsp finely chopped fresh rosemary (or thyme)
1 tsp chili flakes (optional)
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup cream
180g baby spinach
385g spaghetti or bucatini
½ cup finely grated Parmesan
lemon wedges
OPTIONAL
1/2 whole butternut pumpkin, diced 1/2 inch cubes
2 tsp garam masala
extra parmesan (for serving)
mozzarella
My Pantry Staples
olive oil
kosher salt
black pepper
chickpeas
garam masala
rosemary
chili flakes
garlic
spaghetti
lemon
The Method
If your making the pumpkin version, heat the oven to 180 and peel and dice the pumpkin. Season the pumpkin and place the pumpkin in a baking tray with oil. Do the same with the chickpeas. Bake the pumpkin for 20 mins on the middle rack. Add the tray of chickpeas to the lower rack and bake together for a further 30 mins. Bring a large pot of slated water to a boil over high heat and continue with the below method from step 3.
Bring a large pot of salted water to a boil over high.
In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Tear some mozzarella if using and place over the top. Add a splash of pasta water to loosen sauce, if needed.
Transfer to bowls, and top with reserved chickpeas, extra parmesan and black pepper. Serve immediately, with lemon wedges for squeezing on top.
