Spaghetti with Creamy Chickpea and Tomato Sauce and Spinach

Gluten-free spaghetti with a creamy chickpea and tomato sauce, spinach and crispy sunflower seeds. With nutritional yeast flakes and lemon, the dish becomes savory and fresh, and provides plenty of plant-based protein.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 180 g Spaghetti
• 1 Dose Chickpeas (canned, drained)
• 400 g Passata
• 1 EL Tomato paste
• 1 Stück Onion
• 2 Stück Garlic cloves
• 1.5 EL Olive oil
• 150 g Baby spinach
• 3 EL Nutritional yeast flakes
• 20 g Sunflower seeds
• 1 Stück Lemon (juice and zest)
• 1 TL Smoked paprika powder
• 1 TL Oregano, dried
• 1 Prise Chili flakes
• 1 Bund Basil
• Salt
• Pepper

Method

1. Bring salted water to a boil in a large pot and cook the spaghetti according to the package instructions until al dente. Before draining, scoop out about one cup of pasta water.
2. Finely dice the onion and chop the garlic cloves. Heat the olive oil in a large pan, then sweat the onion and garlic over medium heat for about 3 minutes until translucent.
3. Stir in the tomato paste and toast for 1 minute. Add the passata, smoked paprika and oregano and let the sauce simmer for 5 minutes.
4. Drain the chickpeas, rinse them and add them to the sauce. Coarsely mash with a potato masher so the sauce becomes thick and creamy. Season with salt, pepper and chili flakes.
5. Stir in the spinach and let it wilt, which takes about 1 to 2 minutes.
6. Toast the sunflower seeds in a dry pan until golden brown and fragrant, then set aside.
7. Toss the spaghetti with the sauce and add some pasta water if needed, until the sauce clings creamily to the noodles. Fold in the nutritional yeast flakes and lemon zest.
8. Season with lemon juice, salt and pepper. Plate the pasta, sprinkle with the toasted sunflower seeds and torn basil leaves, and serve immediately.