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A black plate with Gluten-Free Creamy Pasta with Chickpeas & Spinach, topped with sautéed mushrooms, tomatoes, and a dollop of ricotta. A fork and knife rest on a folded beige napkin beside the plate on a wooden table.

Gluten-Free Creamy Pasta with Chickpeas & Spinach

Gourmet Spoonie
A garlicky, plant-based pasta loaded with chickpeas, spinach, mushrooms, and cherry tomatoes. Ready in 10 minutes, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1

Equipment

  • 1 Thermos flask (or pan) for cooking pasta
  • 1 Frying pan large
  • 1 Sharp knife
  • 1 Chopping board
  • 1 Wooden spoon or spatula
  • 1 Colander or sieve

Ingredients
  

  • 1½ cup gluten-free pasta cooked in thermos or pan
  • 1 small onion diced
  • 3 mushrooms sliced
  • 5 garlic cloves thinly sliced
  • 5 cherry tomatoes halved
  • several handfuls of spinach
  • ½ cup chickpeas drained and rinsed
  • 1-3 heaped tbsp cream cheese dairy or plant-based
  • 1 tbsp Olive oil for frying
  • Salt and black pepper to taste

Instructions
 

  1. Cook the pasta in a thermos (energy-saving trick)
  2. Sauté onion, garlic, and mushrooms until golden
  3. Add cherry tomatoes, spinach, and chickpeas
  4. Toss everything together with pasta and cream cheese
  5. Season and serve as your weeknight gluten-free meal

Notes

Spoonie Note:
Use a wide-mouth thermos to cook your pasta.
  • Place 1½ cup pasta to your thermos
  • Add boiling water to cover by 1 cm, screw on the lid
  • Wait 10-12 minutes
  • Drain
Your pasta is ready!
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