How To Cook Chickpea Pasta

How to Make Chickpea Pasta Your New Favorite Comfort Food

29th of June, 2020 In the event that you enjoy pasta, you’re probably unconvinced that any of the healthier pasta options available at your local grocery shop could ever replace the original. Chickpea pasta, on the other hand, can make you reconsider. The taste and “al dente” texture of chickpea pasta are comparable to that of traditional pasta, but they are free of refined carbohydrates, allowing you to enjoy your favorite Italian dishes without jeopardizing your weight reduction efforts. Here’s everything you need to know about chickpea pasta, including how to prepare it to perfection.

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Is Chickpea Pasta Healthy?

Although this is true, how you prepare it is critical. Chickpea pasta has been approved by Sugar Free 3 and does not include any added sugars that might interfere with your healthy eating objectives. Besides that, it is naturally gluten-free and has a higher protein content than conventional refined pasta. In a 2-ounce serving of Banza Chickpea Penne, for example, there are 13 grams of plant-based protein to be found. However, that same amount also has 190 calories, indicating that you should continue to monitor your portion sizes.

Instead, make your own homemade tomato sauce or toss your chickpea pasta with a drizzle of olive oil and minced garlic.

How to Cook Chickpea Pasta Perfectly

Because exact cooking durations might vary from brand to brand, the directions on the box will be your greatest friend when it comes to baking. To get the finest potential outcome when you’re cooking, keep these suggestions in mind:

• To improve the flavor of your chickpea pasta, add a pinch of sea salt to the boiling water before adding the pasta. Do not add any oil to the water. It will make it more difficult for the sauce to adhere to the pasta. To ensure that your noodles have the traditional “al dente” feel, begin tasting them a few minutes before you reach the specified boiling time for them. Using this method, you will be able to avoid mushy noodles (which are the worst)

3 Chickpea Recipes To Try

Are you willing to give chickpea pasta a shot? To get you started, here are three simple and delectable dishes to try.

1. Curry MacCheese

Try this thick and creamy vegan version of the classic comfort meal, prepared with Banza Chickpea Pasta Shells, carrot puree, nutritional yeast, and spices, for a healthier spin on the classic comfort food. The recipe may be found at StrengthSunshine.

2. Cauliflower Walnut Pasta Bolognese

For an easy vegan bolognese dish that the whole family will enjoy, combine chickpea spaghetti with a cauliflower and walnut “meat” blend. The best part is that you can have this simple chickpea pasta dish ready in just 40 minutes! You may find the recipe at Bad to the Bowl.

3. Easy Vegan Pasta Salad

Want to bring a simple and healthful meal to a backyard barbecue or potluck dinner? Look no further. This colorful vegan pasta salad can be prepared in 20 minutes or less and is high in fiber, protein, and vegetables, among other things. You may find the recipe at V Nutrition.

Where to Buy Chickpea Pasta

Chickpea pasta products may be found at a variety of grocery shops and on the internet. Check out your local store or place an order for one of these delectable dishes:

• Gluten-free Barilla Chickpea Gluten-Free Rotini (made exclusively from chickpea flour)
• Banza Chickpea Rigatoni (made from chickpeas, tapioca, and pea protein)
• Barilla Chickpea Gluten-Free Rotini (made entirely from chickpea flour)
• Barilla Chickpea Gluten-Free Rotini (made entirely from chickpea flour). The following products are available: Chickapea Organic Chickpea Lentil Linguine (which is made with a blend of chickpea and lentil flours)
• Tolerant Organic Chickpea Rotini (which is made with chickpea flour only)
• Chickapea Organic Chickpea Lentil Linguine (which is made with a blend of chickpea and lentil flours).

How To Make Pasta with Chickpea Sauce

Nutrition Facts(per serving)
337	Calories
10g	Fat
51g	Carbs
13g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories	337
% Daily Value*
Total Fat10g	13%
Saturated Fat 1g	7%
Cholesterol0mg	0%
Sodium91mg	4%
Total Carbohydrate51g	19%
Dietary Fiber 9g	33%
Total Sugars 7g
Protein13g
Vitamin C 26mg	132%
Calcium 69mg	5%
Iron 4mg	24%
Potassium 445mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. A classic ingredient in Middle Eastern cookery, chickpeas (also known as garbanzo beans) are popular due to their high nutritional value and versatility. It may seem strange at first that chickpeas would be transformed into a sauce, but remember that hummus is really a thick chickpea sauce. If you like hummus on spaghetti, you’ll love this recipe. Adding chickpeas to spaghetti results in a sauce that is earthy and nutty in flavor.

To make a puréed bean sauce, blend the beans until smooth.

Chickpeas have a moderate flavor, but they provide a good canvas for a broad range of spices to be added to them. The herb cumini is one of the more popular pairings, but feel free to experiment with other spices such as smoked paprika or curry powder, or even a dash of cinnamon.

• 2 tablespoons extra virgin olive oil
• 1 teaspoon powdered cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon kosher salt
• 1 (15-ounce) can chickpeas
• 2 tablespoons extra virgin olive oil peppercorns, freshly ground black, to taste A quarter teaspoon of garlic powder, one pinch of red pepper flakes, half pound of angel hair pasta, one tablespoon of finely chopped parsley, and one cup fresh lemon juice are all used.

1. Drain and rinse the chickpeas well. Remove from consideration
2. In a large skillet or cast-iron pan, heat one tablespoon of the olive oil over medium heat. Cook for one minute over high heat, turning often to prevent burning, after which add the ground cumin and ground coriander and cook for another minute. Add the chickpeas to the pan, along with the salt, black pepper, garlic powder, and red pepper flakes, and cook until the chickpeas are tender (if using). Continue to cook over high heat for approximately 5 minutes, or until the chickpeas are beginning to gently brown in spots. Transfer all of the chickpeas, except for roughly 1/4 cup, to a blender. Bring a large saucepan of salted water to a boil, then add the angel hair pasta and cook for about 5 minutes. Cook according to the directions on the package. Before removing the pan from the heat, pour a cup of the pasta water into a blender and add the chickpeas to process until smooth. Pour in the pasta and the leftover chickpeas to the pan and stir to combine the flavors. Toss everything together
3. Purée the chickpeas and pasta water in a blender until smooth, adding the second tablespoon of olive oil if necessary to thin the mixture. Check the seasoning and season with extra salt if necessary. Pour the chickpea sauce over the pasta and toss with the parsley until well combined. Serve with a squeeze of fresh lemon juice over top while still hot

Tips

This dish works well with canned chickpeas, especially because it is quick and simple to prepare on busy weeknights, but it is much better if you start with dry beans instead. In order to use the fast soak method, combine the dry beans and enough water to cover them completely. Bring the pot to a boil, then remove it from the heat and set it aside for one hour. Once you have drained the beans, follow with the procedure as if they were canned. Using dried beans to make hummus results in a creamier hummus, which is similar to using dried beans to make hummus using dried beans and resulting in a creamier sauce Whatever manner you use, this nutrient-dense sauce will quickly become a mainstay on your dinner table.

How to Store and Freeze Chickpea Pasta

This spaghetti can stay in the refrigerator for 3 to 5 days if it is kept covered. Simply reheat in the microwave or over medium-low heat in a saucepan until it is thoroughly heated. You can also freeze this pasta as long as it is completely coated in sauce; pasta that is not completely covered in sauce may become mushy when reheated. Thaw in the refrigerator before transferring to the stovetop to finish reheating fully. Add chopped parsley and a dollop of hummus, if wanted, to give it a burst of flavor.

Use Caution When Blending Hot Ingredients

In an ablender, steam expands rapidly, resulting in a spray of materials all over the place and the possibility of burns. Pour only one-third of the ingredients into the blender and cover it with a folded kitchen towel while it blends to avoid this problem.

Lemony Pasta With Chickpeas and Parsley Recipe

• Kosher salt to taste, as required
• 8 ounces fusilli or other short, robust pasta (regular or whole-wheat fusilli or other short, sturdy pasta)
• 2 cups cooked chickpeas, either from scratch or from a can extra virgin olive oil (14 cup), plus a little more for sprinkling
• The peeling and slicing of two garlic cloves a quarter onion, chopped
• 1 tablespoon fresh rosemary leaves, coarsely chopped
• Add a pinch of red pepper flakes, and more if necessary, to taste. Cooking liquid (from a handmade pot
• Do not use the liquid from a can), vegetable stock, or water (about 12 cups)
• 3 cups fresh parsley leaves (from 1 big bunch)
• 3 cups fresh chives
• Two-thirds cup grated Parmigiano-Reggiano, with a little more for serving
• 1 tablespoon unsalted butter (optional). half a lemon’s zest, finely shredded
• Season with freshly ground black pepper to taste

Preparation

1. Bring a big saucepan of strongly salted water to a boil. Remove from heat and set aside. Cook the fusilli until it is just shy of al dente, about 5 minutes. Because it will be finished cooked in the sauce, it should be slightly underdone to your liking. Drainage should be adequate. Preparing the chickpea sauce while the pasta is cooking is a good idea. Place chickpeas in a large mixing basin and softly mash them with a potato masher or a fork
2. They should be about half-crushed at this point. Heat the oil in a 12-inch skillet over medium heat until shimmering. Toss in the garlic cloves and cook for approximately 2 minutes, or until they are golden brown. Combine the onions, rosemary, red pepper flakes, and a touch of salt in a large mixing bowl. Cook, stirring periodically, for approximately 10 minutes, or until the onions are tender. Then add the chickpeas and the cooking liquid (stock or water), and mix well. Bring to a boil and cook, stirring occasionally, until the liquid has almost completely evaporated, about 5 minutes. Cook for 1 to 2 minutes, stirring constantly, until the pasta is done cooking and the sauce has been completely absorbed by the pasta. Toss in the cheese, butter, lemon zest, black pepper to taste, and salt, if desired, while still hot. Immediately before serving, drizzle the dish with olive oil and sprinkle it with more cheese.

Pasta e Ceci Is Italian Comfort Food at its Best

• The addition of a part of the chickpeas pureed into the sauce base gives the meal heft and a creamy texture. However, even though this is not a traditionally tomato-heavy pasta dish, incorporating some tomato paste into it with the aromatics provides the meal savory depth as well as a splash of color. When it comes to brightening and balancing this heavy stew, a little acidity in the form of white wine goes a long way.

Nothing beats a hot dish of pasta and beans, or as I like to refer to it, a soothing dosage of starch on starch, for a cold or flu-ridden night. It is possible to refer to pasta e ceci as a soup, a stew, or a pasta dish depending on who you question. Pasta and chickpeas are both classics in Italian cuisine, and depending on who you ask, pasta e ceci is classified as any one of these. Given how inexpensive and satisfying both foods are, it’s hardly surprising that humans have been preparing them together, each in their own very specialized way, for virtually as long as people have been cooking.

• Occasionally, veggies serve as a supporting role, and occasionally, meat is sneaked into the dish.
• Then there’s the matter of the chickpeas.
• I came up with two somewhat different procedures for making pasta e ceci: one that uses cooked dry chickpeas and another that uses canned chickpeas.
• Mashing some of the cooked chickpeas up against the pot’s edge, along with the viscous boiling liquid produced a deliciously thick stew-like base for the dish, which I found to be just what I was looking for.
• It is possible to obtain a comparable substantial and creamy basis (even without the addition of starchy cooking liquid) by mixing together a tiny quantity of beans with some broth at the beginning of the one-pot meal.

It is critical that the chickpea-broth mixture be loose enough to allow the dried pasta to be cooked in the same pot without absorbing too much liquid, which would result in the dish appearing dry (there aren’t many traditional Italian pasta recipes that can be made in a single pot, but pasta e ceci is one of them).

A teaspoon of tomato paste adds a burst of umami flavor to the otherwise monochrome tan meal while also imparting a nice rose-colored tinge to the dish.

A drizzle of excellent olive oil and a sprinkling of grated Pecorino cheese added a salty tang and peppery bite to the earthy taste of the chickpeas, resulting in a velvety, stick-to-your-ribs pasta e ceci.

• More-virgin olive oil (60ml), plus a little extra for drizzling
• 4 medium garlic cloves (20g), finely smashed
• Salt and pepper to taste A handful of fresh rosemary, Kosher salt, 1/4 teaspoon red pepper flake, 2 teaspoon (30g) tomato paste, 1/2 cup (120ml) dry white wine, and 3 cups (1 pound 2 ounces, or 510g) cooked dry chickpeas are all you need to make this dish. (See note for more information.) Sor two (15 ounce
• 425 g) cans low-sodium chickpeas, drained and rinsed, divided (see note for more information)
• 4 cups (950ml) chickpea cooking liquid, homemadechickenorvegetablestock, or store-boughtlow-sodium chicken stock, divided (see note for more information.) 1/4 teaspoon freshly crushed black pepper
• 8 ounces (225 grams) tiny tubular pasta, such as ditalini
• 2 ounces (55 grams) finely grated Pecorino Romano cheese, plus additional for serving
• 8 ounces (225 grams) small tubular pasta, such as ditalini

1. Heat the oil in a large Dutch oven over medium heat until it shimmers, about 5 minutes. Cook, moving regularly, until the garlic is soft and brown, approximately 5 minutes. Season with a pinch of salt and continue cooking until the rosemary is crisp-tender. Continue to simmer, stirring frequently, until the pepper flakes are aromatic, approximately 30 seconds. Remove from heat and set aside. Cook for about 1 minute, or until the tomato paste is aromatic and the color of a dark brick red brick is achieved. Stir in the wine, scraping up any browned pieces from the bottom of the pan with a wooden spoon. Bring to a boil and cook for about 2 minutes, or until the wine has emulsified with the olive oil and the mixture has slightly decreased in volume
2. If you’re using cooked dry chickpeas, add 1 cup (170g) chickpeas and 1 cup (240mL) chickpea cooking liquid to the pot and stir well. Smash chickpeas against the edges and bottom of the saucepan with a potato masher or wooden spoon until they are totally broken down. Set aside. Stir in the remaining chickpeas and the remaining 3 cups (710mL) cooking liquid (adding more stock or water if necessary to achieve 3 cups) as well as the black pepper until well combined. Season with salt to your liking. Step 4 is the next step. The following steps must be followed if using canned chickpeas: Remove Dutch oven from heat
3. Remove and discard rosemary sprig In a large mixing bowl, combine 1 cup (170g) chickpeas and 1 cup (240ml) stock, and blend until smooth, about 1 to 2 minutes, using an immersion blender. Transfer the mixture to a blender and process on high for about 1 minute, or until smooth, if you do not have a handheld immersion blender. Fill the Dutch oven with the mixture once more.) Add the remaining 2 cups (340mL) chickpeas, 3 cups (710mL) stock, and black pepper and combine thoroughly. Season with salt to your liking
4. Bring the chickpea mixture to a boil over medium-high heat, stirring constantly. Pasta should be just shy of al dente (1 to 2 minutes shorter than the box specifies, since it will continue cooking off-heat), and the liquid should be reduced to a consistency that is somewhere between soupy and saucy, stirring constantly during the cooking process. If necessary, add more water, stock, or chickpea cooking liquid to get the desired consistency
5. However, bear in mind that the liquid will tighten up as it cools owing to the starch from the chickpeas. Remove the pan from the heat, add the cheese, and mix quickly to combine. Season with salt to your liking. Divide the mixture into separate serving dishes (for the dry chickpea version, keep an eye out for the garlic cloves and rosemary sprig
6. Remove and discard them) and drizzle each serving with olive oil. Serve immediately. Assemble the dish, passing additional grated cheese around the table.

Special equipment

Dutch oven, immersion blender, and crockpot Alternatively, a basic blender

Notes

The same methods we use for cooking dried beans may be used for cooking dry chickpeas on the stovetop or in the oven; alternatively, you can cook dried chickpeas in a pressure cooker, which we also recommend. Use the 4 cups (950ml) of reserved chickpea cooking liquid for the 4 cups (950ml) of liquid called for in this recipe if you are using cooked dried chickpeas; if you do not have a full 4 cups of reserved chickpea cooking liquid, supplement with homemade vegetable or chicken stock, low-sodium chicken broth, or water to reach the required volume.

If you’re using canned chickpeas, you may substitute homemade or store-bought stock for the 4 cups of liquid in the recipe, and then follow the recipe directions exactly.

Furthermore, because the salt levels of canned beans and chickpeas vary so widely among brands, utilizing the liquid makes it difficult to manage the seasoning of the meal while making it.

Make-Ahead and Storage

It is ideal if you consume this meal right away. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Return to the burner and gently reheat, adding a splash of stock or water if necessary to loosen the sauce.

This Pancetta-Chickpea Pasta Will Become Italian Night’s Surprising MVP

An especially warming dish as the weather starts to turn cool (though Team Delish knows it’s also delicious any time of year), pasta with a bean-enriched, vegetable-forward sauce is always a good choice. With crispy pancetta chunks for meaty flashes of flavor, lots of parmesan, a full handful of green herbs, and a smidgeon of lemon zest at the end, this weeknight version is a snap to prepare. The sauce is less of a tomato sauce and more of a veggie sauce with a few tomatoes thrown in for good measure.

If you can’t locate crushed tomatoes, you may buy whole peeled tomatoes in juice and give them a short squeeze by hand or puree them with an immersion blender if you have one.

1 pound cavatappi or campanelle, or another short curly pasta type.

pancetta (you may also use bacon or salami) chopped into tiny pieces (if you prefer a vegetarian pasta, omit and replace with 8 oz sliced cremini mushrooms) 1 cup finely sliced red onion 1 cup finely chopped fennel 1 can (14 oz.) crushed tomato sauce 1 teaspoon red pepper flakes (crushed) (optional) a can (15 oz.) of chickpeas that has been soaked and washed peppercorns that have been freshly ground 1/2 cup parmesan cheese, freshly grated, or more to your liking 1/4 cup finely chopped fresh parsley2 tablespoons thinly sliced fresh sage 1/2 teaspoon of lemon zest

1. Bring a big saucepan of water to a boil, and then add 2 teaspoons of salt to taste. Continue to cook the pasta until it is just barely al dente, a few minutes longer than the packet specifies. Drain the pasta, keeping 1 cup of the cooking water. Set aside. Heat 1 tablespoon oil in a large pan over medium-high heat until it shimmers, about 2 minutes. Cook the pancetta until crisp, stirring often, for about 5 minutes. Removing the pancetta from the pan while leaving the oil and fat remain is a good idea, and setting it aside is another. Cook the mushrooms until they are browned and crispy before removing them from the pan and adding an additional tablespoon of oil in the following step
2. Add the remaining oil to the pan and cook over medium heat until the oil is hot. Cook for 5 minutes, or until the onion and fennel are tender and gently golden around the edges
3. Remove from the heat. Continue to cook for approximately 2 minutes, or until the chickpeas start to become a little bit darker in color
4. Remove from heat and season with salt and pepper. Cook for approximately 3 minutes after adding the tomatoes. Season with salt and pepper if desired. Add the pasta, pancetta, and 12 cup pasta water to the chickpea sauce and combine well. Cook until the pasta is al dente, adding extra pasta water if the mixture appears to be drying out. Toss in the Parmesan, parsley, sage, and lemon zest until evenly distributed. Garnish with more Parmesan and a sprinkle of olive oil before serving.

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How To Make Chickpea Flour Pasta (Homemade GF Pasta)

This dairy-free, vegan, high-fiber, gluten-free chickpea flour pasta is made with only two ingredients and is excellent for serving with any of your favorite spaghetti sauces. Use the homemade chickpea pasta right now, or store it for months in a dry or frozen state for later use. Despite the fact that I’ve already posted vegan pasta (which is not gluten-free), oat pasta, and red lentil pasta (which is gluten-free with vegan option), this chickpea flour pasta is both gluten-free and vegan and has just two ingredients (with an optional third).

• The procedure for manufacturing chickpea flour was first provided on this blog about a year ago, with the intention of one day using the flour to make chickpea pasta.
• In addition, because handmade gluten-free pasta might be a little tricky to work with, here are some helpful hints for working with gluten-free pasta.
• It’s not difficult to understand why.
• Nevertheless, who thought it would be that simple to create it at home as well?!
• Below, I’ve chosen a form that falls in between gnocchetti and shells.

Ingredients For Chickpea Pasta

• Chickpea flour (also known as gram flour) — I use handmade chickpea flour (also known as gram flour), but you may use store-bought as well. Water — you may use either tap water or filtered water, depending on your preference. It is preferable, but not absolutely required, to use somewhat warm water

Optional Ingredients

• Tapioca flour will aid in the production of a more flexible dough. Replace approximately 1/4 cup of the chickpea flour with tapioca flour and optionally add in the xanthan gum (described below) for a dough that is easier to work with (best if you want to make thin noodles and pasta shapes that could cause the gluten-free dough to crumble
• Best if you want to make thin noodles and pasta shapes that could cause the gluten-free dough to crumble
• Best if you want to make thin noodles and pasta shapes that could cause the gluten-free dough to Because I wanted to demonstrate that making pasta with only chickpeas and water is doable, I used xanthan gum in this recipe. The dough, on the other hand, is pretty finicky – if you want it to be a bit simpler to deal with (and hence easier to shape into various forms of pasta), you may wish to add 1 teaspoon xanthan gum (which has qualities that are somewhat similar to gluten) at the beginning of the process. Just a sprinkle of salt may make a big difference in the flavor of this homemade chickpea pasta recipe. However, I will normally leave it out of the dough and salt the pasta when it is cooking, as well as in the sauce and accompaniments.

To be sure, adding olive oil or another fat to pasta dough can make it more pliable and easier to roll out – as I have done with thisoat pasta – but it is not necessary. Experiment as much as you’d want if you want!

How To Make Chickpea Flour Pasta

This procedure can be carried out on a work surface, within a bowl, or even with a stand mixer if desired. Combine the flour and water in a mixing bowl and knead until the dough is smooth and consistent in texture. Despite the fact that this chickpea flour pasta does not contain gluten, kneading is still necessary to achieve a smooth dough. Set aside the dough in a covered bowl or cling film for 10-15 minutes to rest before shaping it into a ball again. I’m not sure if this resting phase is required because this pasta does not include gluten, but I like to assume that giving the wheat more time to hydrate would result in a little stronger dough, so I prefer to let it sit for a short period of time at the very least.

The dough can be moistened by adding a little more water if it appears to be too crumbly at this point. Add one tablespoon at a time until the mixture comes together to form a dough.

Step 2: Shape/Chop your homemade chickpea pasta

Either by hand with a rolling pin or with a pasta machine, you may form and slice the oat flour pasta. Separate the dough into 4-6 pieces, which will make it easier to handle as you roll each portion into spaghetti sheets. Next, split the dough into 4-6 pieces. Dust your work area with a little additional chickpea flour, and then roll out the pieces with a rolling pin to form a thin, long strip of chickpea flour. For those who prefer to do this by hand, simply keep rolling until you reach the required thickness — I generally aim for roughly 3mm when doing this by hand.

• To make tagliatelle or pappardelle-style noodles, flour the dough sheet thoroughly before rolling it up and cutting it into noodles of the required thickness using a knife.
• With the inclusion of xanthan gum and/or tapioca starch, this approach is the most straightforward.
• This time, I wanted to construct a basic circular pasta form that was in between gnocchetti and shell-shapes (I’m not sure what it’s called, but I’m not sure).
• A wooden pasta tool can be substituted for the fork, however I found the fork to be more convenient when working with this chick flour spaghetti dough.

How To Cook Homemade Chickpea Pasta

To cook the pasta, bring a saucepan of salted water to a boil and drop in the spaghetti one piece at a time. Cook it for 7-8 minutes, or until the pasta is al dente. Stir the chickpea pasta every minute or so to ensure that it does not become clumped together. Once the pasta has finished cooking, rinse it and serve it with a little butter and parmesan (or dairy-free butter and nutritional yeast for a vegan option) or your favorite sauce of choice (options listed below).

To Dry The Pasta

Distribute the spaghetti on a big tray and allow it to dry until it is no longer flexible. Make sure the space is sufficiently aired. You might also use a dehydrator for this purpose; see the manufacturer’s instructions for recommended periods and temperatures. I usually let it to dry overnight, check it in the morning, and repeat as required until it is completely dry. If you live in a particularly humid or cold climate, I would recommend simply keeping the pasta in the freezer rather than drying it, as drying may not be possible under these conditions.

How To Serve

You may serve this chickpea pasta dish with any of your favorite pasta toppings, such as the ones listed below.

• Vegan Bolognese (Spaghetti Sauce)
• Creamy Avocado Pasta Sauce (Green Pasta)
• Vegan Wild Mushroom Ragu
• Simple Roasted Red Pepper Sauce
• Super Creamy Vegan Mushroom Sauce Pasta
• Easy and Delicious Marinara Sauce Recipe
• Delicious Vegan Basil Pesto (with pistachios)
• Vegan

You could also use it to make recipes such as this baked feta and tomato pasta or cold pasta salads, which are both delicious. Leftover creamy hummus makes an excellent fast spaghetti sauce, which I enjoy making as well.

How To Store

Fresh chickpea flour pasta may be stored in an airtight container in the refrigerator for 1-2 days after it is made. As an alternative, place it in the freezer for 3-4 months. Dry: If you want to preserve pasta for a longer period of time, you could possibly dry it first and then store it in an airtight container in a cold spot. This is something I haven’t really attempted yet with this particular pasta, but I have had amazing results with all of my other pasta kinds. Use it within 1-2 months of receiving it.

Recipe Notes

• Don’t throw away the salty pasta water that has accumulated! The mixture can be allowed to cool before being put into an ice-cube tray and frozen. You may then utilize it within stocks, soups, and other dishes. The use of tapioca starch and/or xanthan gum is recommended if you wish to construct more complex pasta forms. It will become more malleable and less prone to crumble as a result of this. This is especially true if you want to use a pasta ‘press.’ To make use of the leftover pasta dough scraps. All of the pasta fragments should be gathered and rolled into new shapes or thin ropes, depending on your preference. Once you’ve chopped them into little bits, use your thumb to flatten each piece into a small ‘orecchiette’-style disk with your other hand. These are simple to incorporate into soups and stews. If you are using tapioca flour and/or xanthan gum, allow the dough to rest for 30 minutes before continuing.

Other Pasta Recipes

• How to Make Vegan Pasta at Home
• Homemade Pappardelle Floral Pasta with Basil Pesto
• Fresh Homemade Spinach Green Pasta Salad
• Homemade Lentil Pasta (GF, Vegan)
• How to Make Vegan Pasta at Home
• How to Make Oat Pasta (3 Ingredient Gluten-free Pasta)
• All-Natural Homemade Rainbow Pasta
• How to Make Oat Pasta (3 Ingredient Gluten-free Pasta)
• Instructions for Making Beet Pasta (Pink Pasta Recipe), Spinach Noodles (Green Pasta Dough), and other dishes. What is the best way to make homemade pasta (egg pasta)?

If you make this chickpea pasta dish, please share your views and questions with me in the comments section below. I’d also like it if you could rate the recipe and send me pictures of your recreations using the hashtag @AlphaFoodie.

Optional Ingredients

• 1 teaspoon xanthan gum (or guar gum) For a more pliable dough (see notes), combine the following ingredients: replace 1/4 cup chickpea flour with tapioca flour to get a more malleable dough 1/4 cup tapioca flour

Step 1: Prepare the pasta dough

• This procedure can be carried out on a work surface, within a bowl, or even with a stand mixer if desired. Combine the flour and water in a mixing bowl and knead until the dough is smooth and consistent in texture. However, even though this chickpea flour pasta does not include gluten, kneading is still required for a smooth dough to be achieved Form the dough into a ball and lay it aside in a basin or wrapped in cling film for 10-15 minutes to let it to rest. I’m not sure if this resting phase is required because this pasta does not include gluten, but I like to imagine that giving the wheat more time to hydrate results in a little stronger dough, so I prefer to let it sit for a few minutes at the very least. If you feel that the dough is a bit too crumbly, you can add a little more water to make it more cohesive. Add one tablespoon at a time, stirring constantly, until the dough comes together.

Step 2: Shape/Chop your homemade chickpea pasta

• You can shape/chop the oat flour pasta by hand with a rolling pin or with a pasta machine
• However, the latter is preferred. Using a pastry cutter, cut the dough into 4-6 pieces — this will make it easier to deal with as you roll each chunk of dough into spaghetti sheets. Dust your work area with a little additional chickpea flour, and then roll out the pieces with a rolling pin to form a thin, long strip of chickpea flour. Hand-rolling is an option if you like. Simply continue rolling until you achieve the appropriate thickness — I often aim for roughly 3mm when hand-rolling. As an alternative, you may use a pasta machine, starting with the thickest area and working your way down to the appropriate thickness. To make tagliatelle or pappardelle-style noodles, flour the dough sheet thoroughly before rolling it up and cutting it into noodles of the required thickness using a knife. Feel free to start by trimming away any uneven edges (check notes for how to use these scraps). With the inclusion of xanthan gum and/or tapioca starch, this approach is the most straightforward. Just flour and water are all you need to make this dish. Simply stretch out the sheet flat on the table and cut the noodles as it lays flat, rather than rolling them up. When it came to the pasta, I chose to go with a basic circular form that was similar to gnocchetti/shell-shaped (it may have a name, but I’m not sure what it is) instead of a more complex design. I started by cutting out hundreds of disks with a small circular cutter, then used a fork to turn them over and squeeze two sides together to form a connection (refer to images). A wooden pasta tool can be used for the fork, however I found the fork to be more convenient when working with this chickpea flour pasta dough. You have two options at this point: lay them out on a baking sheet and let them to dry (or dehydrate them in a dehydrator), or proceed with making the chickpea pasta.

How To Cook Homemade Chickpea Pasta

• To cook the pasta, bring a saucepan of salted water to a boil, then add the pasta and simmer for another 2 minutes. Cook it for 7-8 minutes, or until the pasta is al dente. Stir the chickpea pasta every minute or so to ensure that it does not stay together. Once the pasta is finished cooking, drain it and serve it with a little butter and parmesan (or dairy-free butter and nutritional yeast for a vegan alternative), or your favorite sauce (see the list of possibilities below).

To Dry The Pasta

• Distribute the spaghetti on a big tray and allow it to dry until it is no longer flexible. Make sure the space is sufficiently aired. You might also use a dehydrator for this purpose
• See the manufacturer’s instructions for recommended periods and temperatures. I usually let it to dry overnight, check it in the morning, and repeat as required until it is completely dry. Because drying may not be possible if you live in a particularly humid or cold climate, I would recommend simply putting the pasta in the freezer rather than cooking it.

How To Store

• Fresh chickpea flour pasta may be stored in an airtight container in the refrigerator for 1-2 days after it is made. As an alternative, place it in the freezer for 3-4 months. Dry: If you want to preserve pasta for a longer period of time, you could possibly dry it first and then store it in an airtight container in a cold spot. This is something I haven’t really attempted yet with this particular pasta, but I have had amazing results with all of my other pasta kinds. Use it within 1-2 months of receiving it. As an alternative, you can freeze it for up to 6 months

Ingredients that are optional

• Tapioca flour will aid in the production of a more flexible dough. Replace approximately 1/4 cup of the chickpea flour with tapioca flour and optionally add in the xanthan gum (described below) for a dough that is easier to work with (best if you want to make thin noodles and pasta shapes that could cause the gluten-free dough to crumble
• Best if you want to make thin noodles and pasta shapes that could cause the gluten-free dough to crumble
• Best if you want to make thin noodles and pasta shapes that could cause the gluten-free dough to Xanthan gum– I produced this pasta using only chickpeas and water to demonstrate that it is possible to make pasta without using any other ingredients. The dough, on the other hand, is pretty finicky – if you want it to be a bit simpler to deal with (and hence easier to shape into various forms of pasta), you may wish to add 1 teaspoon xanthan gum (which has qualities that are somewhat similar to gluten) at the beginning of the process. Just a sprinkle of salt may make a big difference in the flavor of this homemade chickpea pasta recipe. On the other hand, I normally leave it out of the dough and only salt the pasta while it’s boiling and in the sauce/accompanions

To be sure, adding olive oil or another fat to pasta dough can make it more pliable and easier to roll out – as I have done with thisoat pasta – but it is not necessary. If you’d want to try something new, go ahead!

• Don’t throw away the salty pasta water that has accumulated! It can be let to cool before being placed into an ice cube tray to freeze, and then used in stock, soups, and other dishes. Using tapioca starch and/or xanthan gum to make the pasta more malleable and less prone to crumble is recommended if you wish to produce more intricate pasta shapes. This is especially important if you intend to use a pasta ‘press.’ To make use of the leftover pasta dough scraps. All of the pasta fragments should be gathered together and reformed into new forms, or they can be rolled into thin ropes, chopped into little bits, and pressed into miniature orecchiette-style disks with your thumb. These are simple to incorporate into soups and stews. If you are using tapioca flour and/or xanthan gum, allow the dough to rest for 30 minutes before continuing.

201 calories|30 grams of carbohydrates|12 grams of protein|3 grams of fat|1 gram of saturated fat|Sodium: 35 milligrams|Potassium: 440 milligrams|6 grams of fiber|6 grams of sugar|Vitamin A: 21 international units|Calcium: 24 milligrams|Iron: 3 milligrams

Homemade Chickpea Flour Pasta

It is possible that this content contains affiliate links. Here is a link to our complete privacy statement. Homemade pasta is one of my all-time favorite dishes on the face of the planet. In fact, most of the time, I’d be content to eat it simply with a little buttah and some Parmigiano-Reggiano cheese on the side. Does this seem tedious? Yes, it is. Nonetheless, it truly allows the pasta to be the precursor of the meal, rather than simply lurking in the background. And, to be really honest, I could subsist entirely on that cheese.

• Because you went to the trouble of making homemade pasta in the first place, you don’t want to dilute its “homemade deliciousness” by using a complicated sauce to cover it up.
• As a result, I went to one of my favorite cookbooks, The Modern Vegetarianby Peter Berley, for ideas.
• Pasta made with chickpea flour.
• Although it appears to be complicated, garbanzo (or chickpea) flour is actually not that tough to come across.
• All you need is dried chickpeas and a food processor to make this dish!
• Although it appears to be complicated, it is actually fairly easy.
• In contrast to some of the wacky equipment that are being sold in kitchen stores these days.

I swear to you, it truly does exist.

The pasta produced by a machine may be in more elaborate forms or more consistent in size, but it will all taste the same.

Is there another plus?

Because of the high protein content of chickpeas, you won’t need to use an egg (which is normally required in handmade pasta recipes, but is not always necessary) to help the dough come together and hold its shape.

If you want to make your own sauce, that is quite OK!

The chickpea pasta and tomato sauce made for a delicious meal together.

One serving went a long way in nourishing me.

To be sure, now I’m motivated to create quinoa pasta (with quinoa flour!) using the flour that’s still sitting in my pantry.

Of course, there’s the recipe as well. Without further ado, here is what you need to know: 3 to 4 servings per recipe Prep:50minutes Cook:1hour Total:1hour50minutes With a spicy lek and tomato sauce, this simple recipe for homemade chickpea pasta is sure to please.

Rosemary Garlic Oil (Optional):

• 2 cups olive oil (120 mL)
• 4 garlic cloves, peeled
• 1 sprig fresh rosemary, coarsely chopped
• 12 cup (120 mL) olive oil

Homemade Chickpea Pasta:

• 2tablespoonsrosemary garlic oil (see recipe above) alternatively use extra virgin olive oil in place of the rosemary garlic oil. 314cupchickpea flour
• 1114cups (150 g)unbleached all-purpose flour
• 14teaspoon Diamond Crystal kosher salt
• 12cup (120 mL)warm water
• 314cupchickpea flour

Leek and Tomato Sauce:

• Extra virgin olive oil
• 3 leeks, white and light green sections only, sliced lengthwise and cut crossways into thin slices
• 2 tablespoons extra virgin olive oil
• A couple of minced garlic cloves, 1 (28 oz) can of Italian plum tomatoes, 1 bay leaf, fresh tarragon or basil to taste, 14 tsp red pepper flakes optional, the zest of 1 lemon, and finely chopped chives optional

Prepare the Rosemary Garlic Oil:

• In a saucepan, add the olive oil, garlic cloves that have been peeled, and rosemary sprig (or 1 tablespoon dried rosemary). Bringing the pot to a simmer, lowering the heat to the lowest setting possible, and cooking for 20 minutes, or until the garlic is golden. Strain into a jar and set aside to chill. If you aren’t going to use it right away, refrigerate it straight away and utilize it within 3 days.

Prepare Pasta:

• Combine the chickpea flour, white flour, and salt in a large mixing bowl. Make a well and fill it with water and oil (either rosemary garlic oil or regular olive oil). Using your fingers or a wooden spoon, combine the ingredients until the liquid is completely absorbed. Cover the dough with plastic wrap and let it aside for 5 minutes on a clean counter or work surface. 10 minutes should be spent kneading the dough. If the dough becomes too dry, a tablespoon of water can be added. Wrap it in plastic wrap again and set it aside for 30 minutes until it is smooth and robust. As soon as it is finished, the dough will be very glossy
• When it has rested, split the dough into two equal portions. If you’re using a machine, roll it out to the correct thickness and cut it into any form you choose. If you are preparing the dough by hand, roll it out to a thickness of 1/16 inch. Allow for a further 5 to 7 minutes to allow for a small drying effect. Pasta should be dusted with flour and rolled into a loose cylinder. Cut the cylinder in half crosswise to get the appropriate strip width, then uncurl the noodles onto a clean, dry cloth to dry. Repeat

Prepare Sauce:

• Over medium heat, warm the olive oil in a saute pan. In a separate pan, heat the leeks and garlic over medium heat for 6 to 8 minutes, or until the leeks are gently wilted. Please do not brown. Increase the heat to high and stir in the canned tomatoes, herbs, red peppers, and lemon zest until everything is well combined. Bring the water to a boil. Reduce the heat to low and continue to cook for 30 to 40 minutes, or until the sauce is thick. Bring a pot of water to a boil (adding salt after the water begins to boil! ), add the noodles, and simmer for 3 to 4 minutes, or until the noodles are completely cooked. Drain the pasta, sprinkle it with rosemary oil, and arrange it on plates. Pour sauce over the top and garnish with chives (if desired).

Serving:1serving, Calories:512kcal, Carbohydrates:30g,Protein:6g,Fat:43g, Sugar: 5g; saturated fat: 6g; polyunsaturated fat: 35g; sodium: 164mg; fiber: 6g; saturated fat: 6g Pastas, risottos, and grains are on the menu. Cuisine:American This post contains affiliate links, which means that if you click on one of the links and make a purchase, I will receive a small compensation at no additional cost to you. For additional details, please see myprivacy policy.

Rotini Chickpea Pasta with Arugula

This delectable Rotini Chickpea Pasta with Arugula, Cherry Tomatoes, and Feta is made with only a few simple ingredients. It is nutritious, tasty, and can be prepared in less than 30 minutes! The material and ideas represented in this post are sponsored by Barilla, but all opinions and content are my own. Tomatoes and Arugula on a Rotini When I first tried bean pasta, I wasn’t sure if I’d be able to get a full enjoyment out of it. A lot of the bean pasta alternatives were neither particularly nutritious nor particularly delicious.

• However, I recently tasted the Barilla Chickpea Pasta, and it completely transformed my opinion of the dish.
• It has a taste and texture that is virtually identical to traditional pasta, yet it is created with only one basic ingredient: chickpeas!
• Is chickpea pasta good for you?
• It is a rich source of protein (11g per serving) and an excellent source of fiber (3.5g per serving) (8g).
• And I have no qualms about serving pasta to my children on a more regular basis!
• And, by the way, I love to order pantry essentials from Target, such as this Barilla Chickpea Pasta, which I recently purchased.
• It saves me a lot of time, and I appreciate the convenience that Target provides.
• Pasta with Chickpeas (Rotini)

Rotini Chickpea Pasta with Arugula

This spaghetti is made with only a few basic, fresh ingredients and is packed with flavor. To create this rotini pasta, you only need seven ingredients, including:

• Quinoa pasta
• Extra virgin olive oil
• Garlic (sliced or chopped)
• Chickpea pasta Arugula – I used arugula, but baby spinach would be an excellent substitute
• Tomatoes de Provence
• Then I sprinkled some feta cheese on top to finish it off. It would also be excellent with goat cheese on top of this spaghetti. Lemon – both the juice and the zest

Prepare this lemony pasta dish that is packed with nutrients and bursting with flavor. You’ll be astonished at how simple it is to put together.

How to make Chickpea Pasta?

First, cook the chickpea pasta according to the package guidelines, then set it aside. In a pot of boiling water, I cooked for 7 minutes. Before draining the pasta, save 14 cup of the cooking liquid. While the pasta is boiling, heat the olive oil in a large saute pan over medium heat until shimmering and fragrant. Toss in the garlic and cook for a couple of seconds, or until the garlic is golden in color. Combine the cooked pasta with the saved cooking liquid in a large mixing bowl. Toss the pasta in the pan with the oil and cook until al dente.

1. Combine the cherry tomatoes and arugula in a large mixing bowl.
2. Add the lemon juice and zest and mix well.
3. Toss everything into one big pile!
4. Finish with feta or goat cheese, if desired.
5. The addition of red chili flakes to this chickpea spaghetti is a personal favorite of mine.
6. This spaghetti dish can also be enhanced by the addition of freshly produced basil pesto.

The pasta has the proper flavor, and I like that it has the appropriate texture, rather than being mushed like some of the other bean pastas I’ve had in the past. With this Barilla Chickpea Pasta, you can certainly tell the difference between the two.

Common Questions

Is chickpea pasta a nutritious option? Yes, it is quite beneficial. This plant-based legume pasta has only one ingredient, chickpea, and is a rich source of protein (11g per serving) as well as a decent source of fiber (3.5g per serving) (8g). Is chickpea pasta suitable for a ketogenic or low-carb diet? However, despite the fact that chickpea pasta has 30-40 percent fewer carbohydrates than conventional pasta, it is not keto friendly. Chickpea pasta has 42 grams of net carbohydrates. The Red Lentil Penne, which was another plant-based pasta option offered at Target, is the next item on my to-try list.

Add this to your Target shopping list!

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Rotini Chickpea Pasta with Arugula

• This delectable Rotini Chickpea Pasta with Arugula, Cherry Tomatoes, and Feta is made with only a few simple ingredients. It is nutritious, tasty, and can be prepared in less than 30 minutes
• Servings:4 Calories:443 Courses include a main course and a side dish. Cuisine:Italian Vegetarian diet that is gluten-free Method:Stovetop Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes

• 8ounces Barilla Chickpea Pasta (about 3.5 cups)
• 13 cup extra virgin olive oil
• 4 cloves garlic (minced or sliced)
• 8 ounces Cut up cherry tomatoes and combine with 3 cups of arugula or spinach, 4 ounces of Feta or goat cheese, 1 lemon with zest, salt, and pepper to taste.

• Cook the chickpea pasta according to the directions on the package (I cooked for 7 minutes in boiling water). Before draining, save 14 cup of the cooking liquid for later use. While the pasta is boiling, heat the olive oil in a large saute pan over medium heat until shimmering and fragrant. Add the garlic and sauté for a few seconds, or until the garlic is golden brown
• Add the cooked pasta and the leftover cooking liquid
• Toss well to combine the flavors. Toss the pasta in the pan with the oil and cook until al dente. Remove the pan from the heat and stir in the cherry tomatoes and arugula. Toss them with care. Add the lemon juice and zest and mix well. Season with salt and freshly ground black pepper to taste
• Set aside. Bowls should be used for serving. Garnish with feta and savor

Veggies: You may customize this rotini pasta dish by using different vegetables such as sliced colored bell peppers or blanched broccoli. Please keep in mind that the nutritional numbers are my best guesses. If you rely on them to help you with your diet, make use of your favorite nutrition calculator. Calories:443kcal Carbohydrates:37g Protein:19g Fat:28g 7 g of saturated fat Cholesterol:25mg Sodium:387mg Potassium:209mg Fiber:9g Sugar:8g 753 International Units of Vitamin A Vitamin C (ascorbic acid): 19 mg Calcium:215mg Iron:6mg Barilla chickpea pasta, chickpea pasta recipes, vegetarian rotini pasta are some of the terms used to describe this type of pasta.

Healthy Vegan Pasta Recipes: 6 Delicious Ways

Here are six vegan spaghetti dishes that are both fast and healthful! These simple dishes using chickpea pasta are quick to prepare, high in protein, and very tasty. Each taste is also distinct, yet all of them are incredibly tasty! When you think of eating a huge dish of spaghetti, the term “healthy” probably isn’t the first thing that comes to mind, does it? It’s more of a “carbohydrate feast” or “carbohydrate overdose.” But today I’d want to demonstrate to you that eating a large dish of spaghetti can be both healthy and filling!

The beauty of these recipes is that you may combine them in whatever way you like.

Each dish you’ll discover on this page is gluten-free, vegan, high in protein, simple to prepare, and nutritious.

Pasta should be associated with the word “healthy” as soon as possible.

How to Make Pasta Healthier

Before we even get started with our recipes, I’d want to share with you a few basic tips and strategies that you can use to quickly make your pasta more healthy.

1. Make use of a legume-based pasta: I like to use chickpea pasta rather than rice spaghetti since it is more healthy. Add vegetables: No matter the “flavor” of sauce you choose, you must always include vegetables in your dish! If you want, you may simply toss them in while the pasta is boiling, like I did in my one-pot lemon broccoli pasta recipe
2. If vegetables aren’t really your thing, add some fresh greens to the mix as a substitute. Due to the fact that spinach has no flavor and wilts down to nearly nothing, you receive a lot of value for your money.

Benefits of Chickpea Pasta

Chickpea spaghetti is my personal favorite type of pasta to eat. This dish has a great texture, and you won’t even know you’re eating chickpeas (!). It’s also naturally gluten-free and high in protein, which is something I like. If you haven’t tried chickpea pasta yet, Banza is the brand you should look for. They create pasta in all of your favorite shapes, including penne, bowties, elbows, rigatoni, cavatappi, spaghetti, and more!

They also provide a variety of sauces and toppings. I’m thrilled to haveBanzaas my guest blogger for today’s post! The benefits of banza pasta produced from chickpeas include:

• Banza is high in protein, with around 22g of protein per 3.5oz meal, compared to 4g of protein in brown rice. high fiber: there are 8g of fiber in brown rice compared to 3g in white rice
• Less carbohydrates: Banza pasta contains 25 percent fewer carbohydrates than brown rice. more filling: because to the protein and fiber in this dish, you’ll feel fuller for a longer period of time
• In several research, legumes have been found to promote a healthy coronary artery system.

How to Cook Chickpea Pasta

Making chickpea pasta is quite similar to making regular pasta, and it is really simple to do!

1. Bring a minimum of 8 cups of water to a boil. Immediately add Banza and mix well
2. Cooked until desired hardness is achieved (I prefer al dente pasta! )
3. Strain and rinse your pasta (to make sure it doesn’t cling to the pan! )
4. Add your desired toppings/sauce on top.

When making these healthy chickpea pasta dishes ahead of time, make sure to keep the cooked pasta and sauce in separate containers to avoid cross contamination.

How to Cook Chickpea Pasta

Learn how to make chickpea spaghetti that is consistently delicious! Also included are instructions on how to prepare six nutritious vegan pasta meals using chickpea pasta. Preparation time: 3 minutes Preparation time: 7 minutes Time allotted: 10 minutes Servings4servings Calories189kcal

• Bring a minimum of 8 cups of water to a rolling boil. Immediately add Banza and mix well
• Cooked until desired hardness is achieved (I prefer al dente pasta!). Strain and rinse your pasta (to make sure it doesn’t cling to the pan! )
• To finish, add your desired toppings/sauce (see recipes below)

Serving:2oz|Calories:189kcal|Carbohydrates:32g|Protein:14g|Fat:3g|Sodium:60mg|Fiber:8g|Sugar:5g|Calcium:40mg|Iron:5mg

Recipes with Chickpea Pasta: 6 Ways

Pasta is a staple in our household, and over the course of hundreds of boxes we’ve assembled, we’ve developed a few favorite flavor combinations to share with you. That is what I have included in today’s post. All of the recipes are included below, but here are the tastes that we’ll be focusing on today:

• The following recipes include: Simple Tomato Basil
• Pesto + Toasted Pine Nut
• Vegan Garlic, Butter + Cheese
• Creamy Sun-Dried Tomato + Spinach
• Veggie Primavera
• Mushroom Miso

What I appreciate about pasta is that it is essentially a blank canvas. You may use any combination of tastes, sauces, and vegetables to make an appealing and nutritious entrée! Are you ready to experiment with some vegan pasta recipes? Let’s get this done!

1. Tomato Basil

To get things started, we’re going with a classic! The penne (which is made from chickpeas, of course!) is served with a fast homemade marinara sauce and fresh basil on the side. Despite the fact that it is straightforward, I am a big believer that sometimes the simplest solution is the best. This is the perfect recipe if you’re just in the mood for a simple pasta dish with red sauce on the side. It’s very delicious! Tomato Basil Chickpea Pasta is made using the following ingredients:

• 8-ounce package of Banza chickpea penne
• 28-ounce container of tomato sauce
• 2 teaspoons Italian seasoning
• 2 big garlic cloves quartered
• Salt and pepper to taste
• 12-ounce bunch of fresh basil leaves

In a small saucepan, combine the tomato sauce, seasonings, and garlic until well combined. Bring the mixture to a simmer and cook for 15 minutes. In the meantime, bring 8 cups of water to a boil. Once the water is boiling, cook the penne according to the package directions. Drain the water, rapidly rinse it off, and return it to the pan. Remove the garlic from the sauce with a spoon and scatter it over the sauce. Stir in the basil until everything is well-combined. Serve as soon as possible.

2. Vegan Pesto

Pesto is the next classic on our list of must-haves! Vegan pesto pasta is without a doubt one of my top two or three favorite types of pasta to eat! And, because to the roasted pine nuts, this recipe is quite simple to prepare while still being extremely tasty. The following are the ingredients for your Vegan Pesto Chickpea Pasta:

• 14 cups toasted pine nuts
• 14 – 13 cups shredded vegan parmesan cheese (or nutritional yeast)
• 1 box (8oz)Banza chickpea gemelli
• 12 cup vegan pesto

Bring 8 cups of water to a rolling boil. Once the water has been brought to a boil, cook the gemelli according to the package directions. Drain the pasta, reserving 1/4 cup of the cooking water, and then rapidly rinse and return to the pan to finish cooking.

Combine the pesto, roasted pine nuts, and parmesan in a large mixing bowl. If you want it a little creamier, add a dash of pasta water after you’ve stirred everything together. Serve as soon as possible!

3. Vegan Butter + Cheese

I don’t know anyone who doesn’t enjoy a good bowl of spaghetti with butter and cheese. It’s quick and easy, and it tastes great! This is also a quick version of vegan mac and cheese, which I like to make on the weekends. It’s simple to make, kid-friendly, and you can customize it by adding whatever vegetables you like! Listed below are the ingredients for your Vegan Butter + Cheddar Chickpea Pasta:

• 1 box (8 oz)Banza chickpea elbows (or similar) Vegan butter (vegan butter substitute)
• 14 cup nutritional yeast
• 14 cup almond milk (plus additional as needed)
• 12 teaspoon garlic powder
• Salt and pepper

Bring 8 cups of water to a rolling boil. Once the water is boiling, cook the elbows according to the package directions. Drain the water, rapidly rinse it off, and return it to the pan. Combine the butter, nutritional yeast (or parmesan), almond milk, salt, pepper, and garlic in a mixing bowl until well combined. Combining everything together, you may add a splash or two extra almond milk if you want it to be a little creamier. Serve as soon as possible!

4. Creamy Sun-Dried Tomato

Now that we’ve reached the halfway point of our list of vegan pasta recipes, it’s time to take things a step further. You may think of these as our “premier” choices. The first one has a creamy tomato foundation with sun-dried tomatoes and spinach, while the second one has a creamy tomato base with chicken. It’s warm and tasty, plus it’s quite simple to make! For your Creamy Sun-Dried Tomato Chickpea Pasta, you’ll need the following ingredients:

• 3 cups spinach
• 14 cup sun-dried tomatoes
• 14 cup tomato sauce (I used the leftovers from the homemade marinara above)
• 12 cup cashew cream
• 13 cup nutritional yeast
• Red pepper flakes to taste
• Salt and pepper to taste
• 1 box (8 oz)Banza chickpea shells

Bring 8 cups of water to a rolling boil. Once the water is boiling, cook the shells according to the package directions. Add the spinach and allow it to wilt for 1 minute after the cooking time has been completed. Drain and immediately rinse the pasta and spinach, then add them back to the pan to heat through again. Stir in the rest of the ingredients until everything is well-combined. Season with salt and pepper to taste, adjusting as necessary. Serve as soon as possible!

5. Veggie Primavera

I have to admit that these following two dishes are among my personal favorites on the list. The first is this delicious primavera, which is filled with vegetables! Pasta, lemon, and basil are mixed up with garlicky sautéed vegetables and served immediately. It’s light, airy, and extremely nutritious! The following are the ingredients for your Veggie Primavera Chickpea Pasta recipe:

• 14 cup olive oil, divided
• 2 garlic cloves, chopped
• 1 small zucchini, chopped (1 cup)
• 1 yellow bell pepper, chopped (1 cup)
• 8–10 cherry tomatoes, halved (about 1 cup)
• 1 cup chopped kale leaves
• 14 cup fresh basil (optional)
• 12 a lemon, juice and zest

Begin by cutting all of the vegetables. Boil 8 cups of water in a large pot. Once the water comes to a boil, add the cavatappi and cook according to the package directions. Meanwhile, heat 2 tablespoons of olive oil in a saute pan over medium heat while the noodles are cooking. Continue to sauté for approximately 3 minutes, or until the zucchini is starting to soften and the pepper is fragrant. Season with salt and pepper once you’ve added the kale and cherry tomatoes. Maintain the heat and cook until the pasta is cooked to your liking.

Combine the remaining olive oil, vegetables, lemon juice and zest, and fresh basil in a large mixing bowl. Stir until everything is well-combined. Taste and season with additional salt and pepper if necessary. Serve as soon as possible!

6. Mushroom Miso

This creamy mushroom spaghetti is the final healthy pasta dish on our list. I wanted to create a sauce that was a little different from the others you’ve seen before, and we were successful. This was actually my mother’s idea, and it’s just fantastic! Mushrooms, miso, tahini, and herbs are some of the ingredients. They may appear to be an odd combination, yet they combine to form the finest pasta meal ever! The following are the ingredients for Mushroom Miso Chickpea Pasta:

• 1 carton (8 ounces)Banza rigatoni
• 8 ounces mushrooms (ideally a range of types)
• 1 big clove of garlic, minced (about 1 tablespoon)
• 3 tablespoons fresh herbs (I used sage, parsley, and thyme)
• 1 tablespoon tahini
• 2 teaspoons red miso paste
• 1 1/4 cup water
• 12 medium shallot, diced (about 14 cup)
• 2 tablespoons extra-virgin olive oil, salt, and pepper

To begin, whisk together the tahini, miso, and water in a small mixing bowl until smooth. Make a mental note to put it away. Prepare all of the vegetables first, then bring 8 glasses of water to a boil. Once the water comes to a boil, add the rigatoni and cook according to the package directions. Meanwhile, heat 2 tablespoons of olive oil in a saute pan over medium heat while the noodles are cooking. Sauté for approximately 3 minutes, or until the garlic, shallot, and mushroom are beginning to soften, until everything is well combined.

Refill the saucepan with the noodles once they have been drained and rinsed.

Stir until everything is well-combined.

Serve as soon as possible!

More 6-Ways Recipe Posts to read:

These posts, in which we teach you how to prepare a single type of dinner in six different ways, are among our favorites. Check out some of our other posts for more inspiration!

• 6 Delicious Ways to Make Healthy Chia Pudding
• 6 Delicious Ways to Make Healthy Quinoa Bowls Steel cut oats may be prepared in a variety of ways in the Instant Pot.

If you have any other ideas for meals that we might prepare with this, please let us know!

This post is brought to you in partnership with Banza. As always, all opinions are my own. I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!