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Creamy Spinach Pasta

Creamy Spinach Pasta

Creamy Spinach Pasta

Creamy Spinach Pasta


12 ounces uncooked tube-shaped chickpea pasta

1 clove garlic, thinly sliced (about 1 tsp.)

2 tablespoons thinly sliced shallots

3 ¼ ounces mascarpone cheese

4 ounces fresh baby spinach

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon lemon zest (from 1 lemon)

1 pinch Crushed red pepper


Cook pasta according to package directions, omitting salt. Drain, reserving 1 cup cooking water.

Transfer pasta to a large bowl; add garlic, shallot, mascarpone, spinach, salt, pepper, and 1/2 cup of the reserved cooking liquid.

Stir until cheese has melted and mixture is combined, about 1 1/2 minutes. Add additional cooking liquid as needed to loosen sauce.

Divide pasta among 4 bowls. Sprinkle with lemon zest and, if desired, crushed red pepper.

Serve immediately.

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