One Pot Creamy Lemon Goat Cheese Pasta with Chickpeas and Asparagus

Course: Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Vegetarian
Nutrition: 1/2 cup serving
Category: Pasta Recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings


  • 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


  1. Heat the olive oil in a 12 inch lidded pan or skillet over medium-high heat.
  2. Add the garlic and sauté 30 seconds then add in the broth and water and stir together.
  3. Season with salt and pepper to taste and bring to a boil. Add in the pasta and stir.
  4. Cover the pan with a lid and boil until fairly tender, stirring occasionally, about 8 - 9 minutes.
  5. 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.
  6. Add in the goat cheese, parmesan cheese, lemon zest and lemon juice, stirring until melted and creamy.
  7. Stir in the frozen peas then remove from heat, cover and let rest a few minutes allowing the sauce to thicken slightly.
  8. Serve warm.