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    Chickpea and Spinach Pasta

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    Chickpea and Spinach Pasta

    This simple-to-prepare vegetarian dish takes only 15 minutes from start to finish.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 2 x 410g can Waitrose Organic Chickpeas, drained and rinsed
    • 2 x 350g Waitrose Perfectly Balanced Tomato and Herb Sauce
    • 500g Waitrose Penne Fresh Egg Pasta
    • 235g bag Waitrose Spinach for Cooking
    • 25g Castelli Vegetarian Cheese, shavings
    • Extra virgin olive oil, to drizzle (optional)


    1. Place the chickpeas in a medium pan with the tomato sauce. Add 50ml cold water to each of the empty tubs, swirl it around, then pour it into the pan. Gently bring to the boil over a low heat. Turn off the heat and cover.
    2. Meanwhile, place a large pan of water over a high heat and bring to the boil. Then add the pasta and return to the boil for 5 minutes or until the pasta is just tender. Remove from the heat and drain thoroughly. Stir in the spinach and allow to wilt.
    3. Tip the pasta into a serving dish and pour the hot pasta sauce and chickpea mixture over the top, then toss together and season with black pepper. Top each serving with Castelli Vegetarian Cheese shavings and a drizzle of olive oil.

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    For a hotter, spicier flavour, use 2 tubs of Waitrose Fresh Arrabiatta Sauce instead of the tomato and herb sauce.


    Average user rating

    4 stars