Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Vegetarian
Nutrition 1/2 cup serving
Category Pasta Recipes
Recipe Contributed By Recipe Runner

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One Pot Creamy Lemon Goat Cheese Pasta with Chickpeas and Asparagus

Prep Time 5 minutes
Cook Time 20 minutes


  • 1 tsp olive oil
  • 2 tsps garlic, minced
  • 1 1/2 cups vegetable broth, low-sodium
  • 1 3/4 cup water
  • salt and pepper, freshly ground, to taste
  • 10 ounces pasta, whole wheat fusilli (sub gluten free pasta to make gluten-free)
  • 1 pound asparagus, thin stalks; tough ends trimmed and cut into 2 inch pieces
  • 1 15 oz can chickpeas, rinsed and drained
  • 3 ounces goat cheese, crumbled
  • 1/4 cup parmesan cheese, finely shredded
  • 1 lemon, zested and juiced
  • 1/3 cup peas, frozen


  • Heat the olive oil in a 12 inch lidded pan or skillet over medium-high heat.
  • Add the garlic and saut√© 30 seconds then add in the broth and water and stir together.
  • Season with salt and pepper to taste and bring to a boil. Add in the pasta and stir.
  • Cover the pan with a lid and boil until fairly tender, stirring occasionally, about 8 - 9 minutes.
  • Add the asparagus and chickpeas over top without stirring then cover with the lid and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender. There should be a little broth/water left after it's finished cooking, this will become part of the sauce. If needed, add more broth.
  • Add in the goat cheese, parmesan cheese, lemon zest and lemon juice, stirring until melted and creamy.
  • Stir in the frozen peas then remove from heat, cover and let rest a few minutes allowing the sauce to thicken slightly.
  • Serve warm.