Chickpea pasta with spinach & ricotta

Ingredients (for 1 portion)

• 75 g chickpea pasta (weighed raw)
• 100 g frozen spinach (defrosted)
• 1 tsp olive oil
• 50 g ricotta or granular cream cheese
• 1 clove of garlic
• salt, pepper, nutmeg

Preparation

1. Cook the chickpea pasta in lightly salted water according to the instructions on the packet until al dente (usually 6-8 minutes), then drain.
2. Defrost the frozen spinach (squeeze out slightly if necessary) or wash the fresh spinach. Set aside.
3. Heat the olive oil in a pan and sauté the chopped garlic for 1-2 minutes until translucent.
4. Add the spinach to the pan, sauté briefly with the garlic (1-2 minutes), season with a little salt, pepper and nutmeg.
5. Reduce the heat, stir in the ricotta and mix until creamy. If necessary, add 1-2 tablespoons of pasta water to make it creamy.
6. Add the drained pasta to the pan and mix everything well. Flavour again.
7. Pour into a bowl and top with fresh basil or yeast flakes if desired.

Tip: You can also use soya cream cheese or vegan ricotta alternatives.

Note: The values may vary slightly depending on the brand and product.