This vegan chickpea pot pie pasta is so easy to make and makes for the perfect healthy comfort food. This chickpea pasta recipe is high in protein, creamy and perfect for a 30 minutes family favorite dinner.
This chickpea pasta recipe is comfort food at its finest. It’s creamy, so easy to make and completely vegan and gluten free. Just like my vegan gluten free pizza crust!
It has all the delicious flavors of chicken pot pie, but made with chickpeas and added pasta! It comes together in just about 30 minutes and stores well in the fridge.
I thought about making this into a one pot pasta, but I find the texture of the pasta holds up much better when it’s cooked separately and then added in.
We’ll be using veggies like peas, corn and carrots plus onion and garlic for lots of flavor, herbs like thyme, chickpeas for protein and your favorite pasta.
How to make chickpea pasta
Cook pasta. Bring a large pot of salted water to a boil and cook pasta according to package instructions but for 1-2 minutes less than usual because we’ll continue cooking it in the sauce.
Saute veggies. In another large pot, melt the butter, then add in the diced onion. Saute for about 5-7 minutes or until it starts to brown.
Add in the minced garlic and diced carrot. Saute for 5 minutes. Add in the peas and corn and saute for just 1-2 minutes.
Add all ingredients. Finally, add in all remaining ingredients and whisk well until the flour is fully incorporated. Bring to a very low boil.
Reduce the heat to low, whisk together and simmer for about 5 minutes or until it starts to thicken.
Add in pasta. Add in your al dente pasta and let everything simmer together for about 5 minutes to allow the pasta to finish cooking and all flavors to absorb.
Taste & serve. Taste and add more salt, pepper or other seasonings to taste. Serve and garnish with fresh parsley and red pepper flakes. Enjoy!
This chickpea pasta recipe is designed to be a meal all on its own, but you are welcome to serve it alongside some animal protein or a side salad for extra veggies!
I love my kale caesar salad on the side or some simple grilled chicken for added protein.
How to store
You’ll want to let this chickpea pasta cool completely, then transfer to an air tight container and store in the fridge for 3-5 days.
You can reheat it on the stove or in the microwave. Keep in mind chickpea pasta doesn’t hold up as well when it reheats, so the noodles may fall apart a bit.
Frequently asked questions
Is chickpea pasta better for you than regular?
Chickpea pasta has a lot more protein, fiber and iron than traditional pasta and is therefore considered a healthier alternative.
Chickpeas have a lower glycemic index than wheat, so they will not spike your blood sugar the same way regular pasta does.
How do you make vegan pasta creamy?
Cashew cream! It’s my go to for everything. It’s just a mix of cashews and water but blends up to create such a lusciously creamy texture and is perfect in pasta.
If you want to make this recipe nut free, you can sub for coconut cream or add in 1/4 cup of tahini instead. Keep in mind either of these will change the flavor of the pasta. Or, if you aren’t vegan, just use heavy cream instead!
Do you need to rinse chickpea pasta?
I usually rinse pasta only when using it for a salad, but chickpea pasta creates a lot of foam when it cooks, so I usually recommend rinsing it.
How long you need to cook it for depends on the shape and brand, just check the box for instructions!
However, cook it for 1-2 minutes less than the package states because we’ll continue to cook it in the sauce so it absorbs all of the flavors.
More vegan recipes you’ll love!
- Vegan Mushroom Stroganoff
- Carrot Pasta
- Roasted Red Pepper Pasta
- Vegan Vodka Pasta
- Tuscan White Bean Soup
- Fettuccine Alfredo
If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Vegan Chickpea Pot Pie Pasta
by: claire cary
- 10 ounces uncooked pasta
- 3 tablespoons vegan butter
- 1 small yellow onion
- 1 tablespoon minced garlic
- 2 carrots peeled and diced small
- 1 cup peas
- 1 cup corn
- 1 can chickpeas drained and rinsed
- 1 ½ cups vegetable broth
- ½ cup cashew cream click for the recipe
- 2 tablespoons nutritional yeast
- 2 tablespoons gluten free all purpose flour can sub regular
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 ¼ teaspoons dried thyme
- Bring a large pot of salted water to a boil and cook pasta according to package instructions but for 1-2 minutes less than usual.
- In another large pot, melt the butter, then add in the diced onion.
- Saute for about 5-7 minutes or until it starts to brown.
- Add in the minced garlic and diced carrot. Saute for 5 minutes.
- Add in the peas and corn and saute for just 1-2 minutes.
- Finally, add in all remaining ingredients and whisk well until the flour is fully incorporated.
- Bring to a very low boil.
- Reduce the heat to low, whisk together and simmer for about 5 minutes or until it starts to thicken.
- Add in your al dente pasta and let everything simmer together for about 5 minutes to allow the pasta to finish cooking and all flavors to absorb.
- Taste and add more salt, pepper or other seasonings to taste.
- Serve and garnish with fresh parsley and red pepper flakes. Enjoy!