Artichoke Parmesan Pasta with Roasted Chickpeas

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Hey, hey!

I have a wonderful pasta recipe for you guys. I’ve actually made it three times now in the past three weeks because I love it that much. It’s so darn good.


The combination of flavors is definitely my favorite part about this recipe– marinated artichoke hearts, Parmesan, garlic, spinach, almonds, and extra virgin olive oil. Mmm! The roasted chickpeas give the dish some added protein, fiber, and texture. And, of course, pasta is just plain delicious, so it’s an all around awesome meal.

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And the sauce is incredibly versatile, so you can add it to just about anything. I especially like it mixed with steamed or roasted veggies for some added satiety and flavor, so I always make a little extra. I hope you guys enjoy this dish as much as I do!



  • 1 can chickpeas (15.5 ounces), drained and rinsed
  • 4 cups dry fusilli pasta
  • 12 ounces jarred artichoke hearts
  • 1/4 cup sliced almonds + extra for topping
  • 2/3 cup shredded Parmesan + extra for topping (grated works too)
  • 2 cups fresh spinach
  • 2 tsp minced garlic
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt


Preheat oven to 450 degrees F. Toss chickpeas in olive oil and sea salt. Roast for 15-20 minutes or until slightly browned.


Meanwhile, cook pasta as directed and then mix up the sauce in a food processor. All of the other ingredients go inside and then blend, blend, blend!


When pasta is finished cooking, drain it and then combine it with the sauce. (It its too thick for your liking, add a small drizzle of extra virgin olive oil.)


When the chickpeas are done roasting, toss them with then pasta and then top with sliced almonds and fresh Parmesan. Eat and enjoy!


Recipe makes 4-8 servings. (It just depends what your idea of a serving of pasta looks like!)



      1. @Tina: Thanks! I think I might make this sometime next week. Thur-Sun we rotate through sisters’ houses for a full day of hanging out and food of course. I have the weekend, so I think we’ll need a break from turkey by then 🙂

  1. You’ve turned me on to some good recipes (chicken drumsticks with mustard, butter and garlic salt is one of our favorites) and this one sounds like another winner. Pinning now!

  2. Looks delish! Side note – do you like that food processor? I am in the market for a new one and the first one I had was complete crap, I used it once and it died on me!

  3. This looks so good! Adding it to my shopping list! It must taste similar to a spinach-artichoke dip? Can’t wait to try it, thank you for sharing!

  4. Yum. Thinking of making a non dairy version of this with nutritional yeast and pine nuts instead of cheese. My husband can’t do dairy right not but he goes crazy for anything artichoke.

    1. I subbed the parm for raw
      Cashews and it was really good! I would have used
      Maybe half cashews and half nutritional yeast but my husband hates nutritional yeast 🙁 damn.

  5. Hi Tina! I know you mentioned that you are eating a semi vegetarian diet recently and I was just wondering if you posted why or if not, why? Thanks!

  6. Hi Tina, do the chickpeas get crunchy? My son is the same age as Quinn and I’m curious as to whether they’d be safe for him or a choking hazard (he INHALES his food–no idea where he learned that ;-). I have this recipe on my menu for next week and can’t wait!

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