Chickpea Pasta With Spinach, Mushrooms & Tomatoes

Guys, I know, at the moment we’re all about the pasta on this blog but we simply had to start somewhere to translate and for whatever reason I can’t even remember we started translating aaaall the pasta recipes first. So pretty much everything you can find on the blog at the moment are pasta recipes (that’s gonna change soon enough, have faith in us!). But, to keep it at least a tiny bit exciting, we’re trying to post as much variety of pasta recipes as possible. So this dish is not made with “normal” wheat pasta, but with chickpea pasta. A chickpea pasta with spinach, mushrooms and tomatoes. Thrilling, I know.

Chickpea Pasta With Spinach, Mushrooms & Tomatoes

You need: (1 serving)

  • 150g of chickpea pasta (to be found here)
  • 2 cloves of garlic
  • 150g baby spinach
  • 150g mushrooms
  • Handful of cherry tomatoes
  • A heaping tablespoon of cream cheese (use a vegan one if possible!)
  • salt
  • pepper
  • 1 tablespoon of yeast flakes


  • Cook the pasta according to the instructions in salted water.
  • Meanwhile peel onions and garlic and cut into cubes.
  • Wash mushrooms and cut into small pieces as well.
  • Heat a pan with oil (such as olive oil).
  • Then add onions, garlic and mushrooms and fry them.
  • Add some salt and pepper.
  • When the pasta is ready, add it to the pan over medium heat.
  • Add cream cheese and baby spinach and stir well.
  • Quarter cherry tomatoes.
  • Add yeast flakes.
  • Now take the pan off the stove and add the tomatoes.
  • Season again and you’re done.
    Bon Appétit!


Chickpea Pasta – Benefits:

The chickpea pasta is supposed to be a bit healthier than durum wheat pasta (according to the people who sell it 😉 ). The chickpea pasta is characterized by a high protein content, namely 20g per 100g! “Normal” durum wheat pasta e.g. only boasts about 12.5 per 100 g. Also in terms of carbohydrates, the chickpea pasta is clearly the “winner” (50g carbs per100g, while wheat pasta has about 71.2g per 100g). The calorie amount is about the same though (about 360 per 100g). What’s cool is that it’s vegan, gluten-free and in 100g it contains 14g of fiber.

I fell in love with the chickpea pasta and will definitely make it more often from now on! I mean… some variety in the kitchen doesn’t hurt, right? And it just tastes really really nice. Have you guys ever tried chickpea pasta?



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