mealwise
US Metric
← All recipes

Spaghetti Aglio e Olio with White Beans

Prep 5 min · cook 15 min · lunch, dinner

italianquickvegetarianveganpastanut-free

Ingredients

Scale to what I have

  • 250 g spaghetti
  • 60 ml olive oil
  • 6 cloves garlic, thinly sliced
  • ½ tsp chili flakes
  • 430 g chickpeas, drained and rinsed (1 can)
  • 24 g parsley, chopped
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 24 g parmesan, grated

    Method

    1. Cook the spaghetti in well salted water until al dente; keep a cup of pasta water.
    2. Warm the olive oil with the garlic and chili flakes until the garlic is pale gold.
    3. Add the chickpeas and a splash of pasta water, then toss in the spaghetti, parsley and lemon juice.
    4. Serve with parmesan.