12oz penne pasta cooked al dente
4 tbs olive oil
4 garlic cloves finely diced
red pepper to taste plus extra for sprinkling
12oz fresh baby spinach
salt and pepper to taste
1 14oz can of chickpeas drained
1/3 c dairy free Parmesan cheese (I used Follow Your Heart) plus extra for topping
6 slices of bacon cooked and chopped
Bring pot of salted water to boil to prepare pasta. Cook it according to the directions on the pasta.
While waiting on the pasta, heat a large skillet over medium heat. Add the olive oil, garlic, red pepper, salt and pepper. Stir until garlic is fragrant and spinach just starts to wilt. Remove from heat. Stir in chickpeas.
Drain pasta and reserve 1/2-1 c of pasta water. Add pasta to skillet and add dairy free parmesan. Stir until combined. Add 1/2 c pasta water. Toss with tongs until all is combined.
Serve immediately sprinkling bacon on top, with additional red pepper flakes and dairy free parmesan if desired. Enjoy!
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