Add 140 g Spaghetti to a pan of boiling water with a pinch of salt and simmer for 12 minutes.
Heat 1 tablespoon Olive oil in a frying pan and then add 4 Shallots and 2 Garlic clove. Gently cook for 3 minutes, until softened.
Add 120 g Chickpeas and cook on a low heat for 5 minutes, until the edges start to crisp up.
Add 30 g Spinach, 150 ml Reduced fat creme fraiche, 100 ml Vegetable stock, juice of 0.25 Lemon and 60 g Parmesan and cook on a low heat for a 3-4 minutes until the spinach has wilted and the sauce has reduced.
Drain the spaghetti and stir it in.
Notes
Add a kick of spice to this dish by sprinkling it with red chilli flakes before serving.
If you are going to reheat this, add some water and extra creme fraiche to the pan so it isn't too dry.
Add extra vegetables with mushrooms, courgette and aubergine at the same time as the shallots.
You can add any kind of cooked pasta to this creamy sauce.