I Dropped Everything to Make This Creamy Lemon Pasta
This creamy, lemony spaghetti is more than just a comforting bowl of carbs — it’s a symphony of textures and flavors that feels both indulgent and refreshingly light. Here, the pasta is coated in a silky, citrus-kissed sauce that’s punctuated by crispy, golden chickpeas to bring the perfect crunch.
Hearty, satisfying, and budget-friendly, this vegetarian pasta combines pantry staples with a few fresh ingredients like tender baby spinach, fresh thyme, and a touch of cream for a simple, cozy dish that’ll brighten up any meal.
Why You’ll Love It
The chickpeas are the best part. In this recipe, the chickpeas provide a medley of textures. Half of the chickpeas are pan-fried to crunchy perfection and seasoned with spices, while the other half melts into the creamy sauce.
It’s creamy with a citrusy kick. A heavy dose of lemon keeps the sauce from feeling heavy.
Key Ingredients in Creamy Lemon Chickpea Pasta
Spaghetti: The sauce perfectly clings to this classic pasta shape for twirl-worthy meals. Linguine or bucatini would also work well.
Chickpeas: Canned chickpeas are the star here; they lend the dish both crispy and creamy elements.
Heavy cream: Provides the sauce’s rich creaminess.
Lemon: Zest and juice bring a refreshing zing to the dish.
Baby spinach: The pre-prepped greens make it easy to add a pop of color.
Parmesan cheese: Provides that salty, umami-rich finish. Without it, this dish would be incomplete.
How to Make Creamy Lemon Chickpea Pasta
Boil the pasta. Cook spaghetti in highly salted water until al dente. Reserve a couple cups of pasta water to make the sauce.
Crisp the chickpeas. Fry half of the chickpeas with olive oil, thyme, and spices until golden and crunchy. Set aside.
Build the sauce: Sauté shallots and garlic, then combine with the remaining chickpeas in the pasta pot. Add reserved pasta water and toss in the spinach to wilt.
Finish the pasta: Stir in heavy cream, lemon zest, and juice for that creamy but bright, citrusy kick. Top the pasta with crispy chickpeas and a generous sprinkle of Parmesan.
Helpful Swaps
Greens: Kale or arugula can step in for spinach.
Cheese: Substitute Parmesan with Pecorino Romano for a sharper flavor.
Herbs: No thyme? Try rosemary or parsley for a fresh twist.
Spices: Feel free to skip smoked paprika or red pepper flakes if you prefer a milder dish.
Creamy Lemon Chickpea Pasta Recipe
The crunchy chickpeas are the best.
Prep time 15 minutes
Cook time 20 minutes to 25 minutes
Serves 4 to 6
Ingredients
3 tablespoons kosher salt, plus more as needed
1 pound dried spaghetti
2 (about 15-ounce) cans chickpeas, or 1 (about 28-ounce) can
4 tablespoons olive oil, divided
1 tablespoon finely chopped fresh thyme leaves (from about 15 sprigs)
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes (optional)
1/8 teaspoon smoked paprika
2 large shallots, finely chopped (about 3/4 cup)
3 cloves garlic, finely chopped (about 1 tablespoon)
10 ounces baby spinach (about 10 packed cups)
2 teaspoons finely grated lemon zest (from 1 medium lemon)
3 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
1/2 cup heavy cream
Finely grated Parmesan cheese, for serving
Instructions
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Bring 4 quarts water and 3 tablespoons kosher salt to a boil in a large pot or Dutch oven over medium-high heat. Stir in 1 pound dried spaghetti and cook according to package instructions for al dente, 8 to 11 minutes. Meanwhile, drain and rinse 2 (about 15-ounce) can chickpeas. Pat dry with paper towels. Make the spiced chickpeas and cook the aromatics.
Heat 3 tablespoons of the olive oil in a large high-sided skillet over medium-high heat until shimmering. Add half of the chickpeas (about 1 heaping cup) and cook, shaking the pan occasionally, until the chickpeas start to crisp up and brown, 5 to 6 minutes. (Use a splatter screen if you have one.)
Stir in 1 tablespoon finely chopped fresh thyme leaves, 1/4 teaspoon black pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon red pepper flakes if using, and 1/8 teaspoon smoked paprika. Cook, stirring often, until fragrant, about 1 minute. Transfer the spiced chickpeas to a bowl.
Reduce the heat to medium. Heat the remaining 1 tablespoon olive oil in the pan until shimmering. Add 2 large finely chopped shallots and 3 finely chopped garlic cloves and cook, stirring occasionally, until the shallots are softened, about 2 minutes. Turn off the heat.
When the pasta is ready, reserve 2 cups of the pasta cooking water. Drain the pasta. Return the pasta to the pot.
Stir the shallot and garlic mixture and remaining chickpeas into the pasta. Turn the heat to medium and add 1 1/2 cups of the pasta cooking water. Stir in 10 ounces baby spinach a few handfuls at a time, tossing constantly with tongs, until wilted, about 2 minutes.
Stir in 1/2 cup heavy cream, 2 teaspoons finely grated lemon zest, and 3 tablespoons lemon juice. Stir in more pasta water as needed to loosen the consistency of the sauce. Taste and season with more kosher salt and black pepper as needed. Serve topped with the crispy chickpeas and grated Parmesan cheese.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave, adding a little water or cream to loosen it up.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
