Creamy Lemon Garlic Chickpea Pasta With Spinach and Capers

Why You’ll Love This Recipe

• Creamy without heavy cream: blended chickpeas create a velvety, satisfying sauce.
• Bright and flavorful: lemon, garlic, and capers keep every bite fresh and punchy.
• Weeknight-friendly: ready in about 35 minutes, mostly with pantry staples.
• Flexible: easily made vegetarian or fully plant-based with simple swaps.

Grocery List

• Produce: Garlic, shallot, lemon, baby spinach, fresh parsley
• Dairy: Parmesan cheese (or your favorite hard Italian cheese; optional if making vegan)
• Pantry: Short pasta, canned chickpeas, low-sodium vegetable broth, capers, olive oil, kosher salt, fine sea salt, black pepper, red pepper flakes, optional nutritional yeast

Full Ingredients

Pasta

• 12 oz short pasta (fusilli, penne, or rigatoni work best)
• 1 tbsp kosher salt (for the pasta water)

Creamy Lemon-Garlic Chickpea Sauce

• 3 tbsp extra-virgin olive oil, divided
• 4 garlic cloves, minced, divided
• 1 small shallot, roughly chopped (about 1/4 cup)
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 1/4 cups low-sodium vegetable broth, plus more as needed
• Zest of 1 lemon (about 1 tsp packed)
• 3 tbsp fresh lemon juice (from about 1 1/2 medium lemons)
• 1/3 cup finely grated Parmesan cheese, loosely packed
  
  For a vegan option: use 3 tbsp nutritional yeast instead.
• 3/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (use less for milder heat, more for spicier)

To Finish the Dish

• 3 cups lightly packed baby spinach (about 3 oz)
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley (flat-leaf/Italian preferred)
• 1 tbsp unsalted butter or additional olive oil (optional, for extra richness)
• 1 cup reserved hot pasta cooking water (you may not use it all)
• Extra lemon wedges and grated Parmesan, for serving (optional)

Step-by-Step Instructions

Step 1: Boil the pasta

Fill a large pot with water (about 4 to 5 quarts) and bring it to a rolling boil over high heat. Add the 1 tablespoon of kosher salt; the water should taste pleasantly salty. Add the 12 ounces of pasta and cook according to the package directions until just al dente, usually 8 to 11 minutes depending on the shape.

Before draining, carefully ladle out about 1 cup of the hot, starchy pasta cooking water and set it aside. Drain the pasta but do not rinse it; you want the surface starch to help the sauce cling. Keep the pasta nearby while you prepare the sauce.

Step 2: Sauté the garlic and shallot

While the pasta cooks, place a large, deep skillet or sauté pan over medium heat. Add 2 tablespoons of the olive oil. Once the oil is shimmering, add the chopped shallot and half of the minced garlic (about 2 cloves). Cook, stirring often, until the shallot is soft and translucent and the garlic is fragrant but not browned, 3 to 4 minutes.

Turn off the heat. Transfer the sautéed shallot and garlic, along with any oil from the pan, to a blender. Let it cool for a minute or two while you gather the rest of the sauce ingredients. Leave the skillet on the stove; you will use it again to finish the dish.

Step 3: Blend the creamy chickpea sauce

To the blender with the sautéed aromatics, add the rinsed and drained chickpeas, 1 1/4 cups vegetable broth, lemon zest, lemon juice, Parmesan (or nutritional yeast), 3/4 teaspoon fine sea salt, black pepper, and red pepper flakes.

Blend on high speed for 1 to 2 minutes, scraping down the sides as needed, until the mixture is completely smooth, thick, and velvety. It should resemble a pourable Alfredo-style sauce. If it seems too thick to blend smoothly, add 1 to 2 tablespoons more broth or a splash of water and blend again. Taste and adjust seasoning, adding a pinch more salt or lemon juice if you like a brighter flavor.

Step 4: Warm the sauce and wilt the spinach

Return the large skillet to the stove over medium-low heat. Add the remaining 1 tablespoon olive oil and the remaining minced garlic. Cook for about 30 seconds, just until fragrant, being careful not to brown the garlic.

Pour the blended chickpea sauce into the skillet and stir to combine with the garlic. It will be quite thick at first. Add a small splash (2 to 4 tablespoons) of the reserved hot pasta water and stir until the sauce loosens slightly and becomes silky. Add the baby spinach and cook, stirring frequently, until the spinach is just wilted, 1 to 2 minutes. The sauce should be creamy and easily coat the back of a spoon; add more pasta water in small amounts if needed.

Step 5: Toss the pasta with sauce and capers

Add the drained pasta directly into the skillet with the creamy chickpea-spinach sauce. Sprinkle in the capers. Toss everything together gently but thoroughly, using tongs or a large spoon, until every piece of pasta is well coated. If the mixture looks dry or the sauce is clinging too thickly, add more of the reserved pasta water, a few tablespoons at a time, and toss until the pasta is glossy and moves freely in the pan.

If you like a richer finish, add the 1 tablespoon of butter or an extra drizzle of olive oil and stir until melted and combined. Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes as desired.

Step 6: Finish with herbs and serve

Turn off the heat and stir in the chopped fresh parsley. Give the pasta a final toss so the herbs are evenly distributed. If you enjoy a brighter lemon note, squeeze in a bit more lemon juice or add extra zest right at the end.

Serve the pasta hot, in warm bowls, topped with extra grated Parmesan (or a sprinkle of nutritional yeast for a vegan version), a light drizzle of olive oil, freshly cracked black pepper, and lemon wedges on the side. The sauce will thicken slightly as it cools, so enjoy it promptly while it is at its creamiest.

Pro Tips

• Use ridged pasta shapes: Fusilli, rigatoni, and penne rigate all hold onto the velvety chickpea sauce better than very smooth shapes.
• Blend until ultra-smooth: The longer you blend, the silkier the sauce. If you see tiny chickpea bits, keep going and add a splash more liquid.
• Adjust with pasta water: The reserved starchy water is your best tool for getting that restaurant-style glossy coating. Add it gradually until the texture is just right.
• Balance the brightness: Chickpeas are mild and starchy, so do not be shy with lemon and salt. Taste at the end and bump them up until the flavors pop.
• Do not overcook the spinach: Add it near the end and cook just until wilted so it stays tender and vibrant green.

Variations

• Fully vegan: Use nutritional yeast instead of Parmesan, finish with olive oil instead of butter, and double-check that your pasta and broth are vegan-friendly.
• Extra-protein version: Stir in an additional half can of whole chickpeas or some grilled chicken or sautéed shrimp when you add the pasta to boost protein and texture.
• Herby lemon twist: Swap half the parsley for fresh basil or chives, and add an extra teaspoon of lemon zest for a very bright, herb-forward version.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, so when reheating, add a splash of water, broth, or a bit more lemon juice to loosen it. Reheat gently on the stovetop over low to medium-low heat, stirring often, or in the microwave in 30-second bursts, stirring between each, until heated through. For best texture, cook the pasta fresh, but you can make the blended chickpea sauce up to 2 days in advance and store it in a jar in the fridge; thin with a little hot pasta water when you are ready to use it.

Nutrition (per serving)

Approximate values for 1 of 4 servings, made with Parmesan and olive oil, and without optional butter: about 520 calories; 18 g protein; 74 g carbohydrates; 16 g fat; 4 g saturated fat; 9 g fiber; 720 mg sodium. These numbers are estimates and will vary based on the exact ingredients and brands used.