Creamy Garlicky Chickpea Pasta

Veggie

Spicy

Quick

with Broccolini

8 min

Difficulty: 1/3

Italian

Chickpeas and broccolini maker this rich and creamy pasta — flavoured with garlic, lemon zest and chilis — a delight! Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Broccolini • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Lemon • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Garlic • Chili flakes.

Allergens

Triticale

Wheat

Peanuts

Tree nuts

Soy

May contain traces of allergens

Milk

Gluten

Mustard

Wheat

Sulphites

Sesame

Utensils

Large Non-Stick Pan

Zester

Large Pot

Measuring Spoons

Strainer

Tags

Veggie

Spicy

Quick

New

Climate-conscious

SEO

Ingredients

Chickpeas

1 unit(s)

Garlic, cloves

2 unit(s)

Spaghetti

170 g

Broccolini

170 g

Cream

56 mL

Shallot

1 unit(s)

Chili Flakes

2 g

Cream Cheese

2 unit(s)

Parmesan Cheese, shredded

0.25 cup

Lemon

0.5 unit(s)

Butter*

1 tbsp

Salt*

0.125 tsp

Pepper*

0.125 tsp

Preparation

Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce.
To the boiling water, add spaghetti. Cook for 10 min.
Meanwhile, trim ends off broccolini, then cut into 1/2-inch pieces. When spaghetti has only 3 minutes left to cook, add broccolini to pot with spaghetti. Cook for 3 min, until broccolini is tender-crisp and spaghetti is tender but still firm to the bite.
Reserve 1/4 cup (1/2 cup) pasta water. Strain spaghetti and broccolini, then return to the pot, off heat.

Meanwhile, peel, then mince or grate garlic.
Peel, then cut shallot into 1/4-inch pieces.
Zest half a lemon, then cut into wedges.
Using a strainer, drain and rinse beans.

Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add shallots and garlic. Cook 1-2 min, until fragrant. Season with salt and pepper.

Add reserved pasta liquid and cream cheese to the pan. Cook for 2-3 min, stirring occasionlly, until slightly thickened and cream cheese is melted.
Add cream and chickpeas. Cook for 2-3 min, until slightly thickened and chickpeas are warmed through. Season with salt and pepper.