Creamy chickpea linguini

Creamy chickpea linguini

Jan 21 2020


10 mn

Serves 5

This is the easiest and most delicious weeknight dinner. It takes less than 10 minutes to prepare and while the pasta is cooking, you have plenty of time to make the sauce!


  • 1 pack of linguini ( whole wheat or brown rice works great as well)
  • 1/4 cup of olive oil
  • 1 can of chickpea, drained and rinsed
  • 1 shallot, minced
  • 2 garlic cloves, thinly sliced
  • 1/4 tsp chili flakes (or more if you like it spicy)
  • 2 tsp of fresh rosemary
  • 1/2 cup of mascarpone ( ricotta and almond ricotta can be used as well)
  • 4 cups of baby spinach
  • 1 Lemon
  • Grated parmesan


Cook the linguini accordion got packaging instruction.

Meanwhile, sauté the chili flakes,rosemary, shallot and garlic with the olive oil in a large pan for 4-5 minutes on medium (keep an eye on it, you do not ant to urn the garlic).

Add the chickpeas and stir for a minute or 2. spoon in the mascarpone unto lit creates a smooth and creamy sauce. Finish with the spinach and arugula until wilted.

Transfer to a serving bowl , squeeze some lemon and grate some fresh parmesan on top.

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