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+ servings
5 from 15 votes

Vegan Chickpea Pot Pie Pasta

by: claire cary

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.
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes


  • 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!


You can use chickpea pasta or another type of pasta! 
You can sub the butter for olive oil, but the flavor of butter pairs really nicely in this recipe! 
Serving: 1bow, / Calories: 524kcal / Carbohydrates: 65g / Protein: 24g / Fat: 18g / Fiber: 13g / Sugar: 7g

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