Chickpea Rotini with Spinach and Sausage

Chickpea Rotini with Spinach and Sausage

This pasta dish couldn’t be simpler to make, and it was a huge hit with everyone at our house. Chickpea Rotini with Spinach and Sausage is gluten-free, dairy-free, and low FODMAP. And it’s made with just a handful of ingredients.

This recipe came about on one of those nights when we were short on time – I needed to run my eldest to ballet class – and it was near the end of the week when we were low on supplies. Luckily I realized I could throw this dinner together in less time than it would take us to pick up takeout. It’s flexible too – you could use shallots instead of the green onions if you’re not low FODMAP, or throw in some artichokes or kalamata olives.

These Key Ingredients Bring it Together

The base of this dish is chickpea pasta. I only recently learned that chickpea pasta is low FODMAP!!! I wish I’d known sooner. We had bought two jumbo boxes at Costco and had them sitting on the shelf, thinking our kiddo couldn’t eat them. I really like Banza chickpea rotini (and no they did not sponsor this post.) It’s high in fiber and doesn’t have a bunch of extra nonsense in it.

This Chickpea Rotini with Spinach and Sausage also uses dairy-free feta. If you’re not eating a dairy-free diet, FEEL FREE to use regular feta! I am not generally a huge fan of cheese substitute products; usually they taste synthetic to me. But this one I like. Follow Your Heart dairy-free feta crumbles is light and airy and has all the tang of real feta. It’s vegan, gluten-free, soy-free and kosher. It does have nightshades in it though (potato starch).

Chickpea Rotini with Spinach and Sausage also keeps well for leftovers – although we didn’t have any leftovers the last time I made it!

If you’re in need of a quick dinner that’s also gluten-free, dairy-free and low FODMAP, give this Chickpea Rotini with Spinach and Sausage a try. Or if you need another quick gluten-free pasta idea, try my Salmon Arugula Pasta. Let me know how it went in the comments!

Chickpea Rotini with Spinach and Sausage

Chickpea Rotini with Spinach and Sausage

An easy, crowd-pleaser one-pot dinner that's gluten-free and dairy-free
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Servings: 4


  • 8 oz chickpea rotini I like Banza brand
  • 1 Tbsp garlic-infused olive oil
  • 4 fully cooked sausages Trader Joe's has low FODMAP options
  • 3 green onions green parts only
  • 3 cups baby spinach
  • 3 Tbsp dairy-free feta cheese crumbles I like Follow Your Heart brand
  • freshly cracked black pepper


  • Boil the chickpea pasta according to package instructions.
  • Chop the green onions (green parts only for low FODMAP) finely. Slice the cooked sausages into thin rounds.
  • In a skillet, heat the garlic-infused olive oil over medium. Add the sausages and allow them to brown up for 3-4 minutes. Add the baby spinach and cook until wilted. Turn off the heat and add the green onions.
  • When the pasta is done, drain it and add it to the skillet. Add the dairy-free feta crumbles, a few cracks of black pepper and combine thoroughly. Taste it and adjust seasonings if needed.
  • Serve warm.


Calories: 422kcal | Carbohydrates: 34g | Protein: 23g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 43mg | Sodium: 488mg | Potassium: 292mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2200IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 7mg
Tried this recipe?Mention @EatFreshMama or tag #eatfreshmama!

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