This creamy chickpea pasta is a delicious Italian comfort food that proves simple ingredients can make the most satisfying meals. Inspired by the traditional Italian pasta e ceci, this must-try vegan recipe combines tender chickpeas and pasta in a rich, creamy sauce that is full of flavor. It’s an easy, budget-friendly dish that’s perfect for busy weeknights when you want something wholesome and comforting. Oh, and did we mention it can be made in a single pot?
The beauty of this creamy chickpea pasta lies in its humble ingredients. Chickpeas, pasta, garlic, olive oil, and a touch of rosemary come together to create a dish that is both comforting and full of flavor. Some of the chickpeas are blended (or mashed) into the sauce, giving it a naturally creamy texture while keeping the recipe completely vegan.
In case you haven’t noticed by now, we are huge fans of chickpeas 🙂 We always keep one or two cans of chickpeas because we use them so often. Chickpeas are a wonderful option if you are trying to eat less meat because they are a great source of proteins and they are packed full of nutrients. Plus, they are super budget-friendly and versatile.
Ingredients
- 1 can chickpeas (drained)
- 1/2 lb pasta
- 1 tbsp tomato paste
- 2 garlic cloves
- 1/4 tsp dried rosemary
- 2 tbsp olive oil
- 3 1/2 cup water
- Salt
Instructions
- Finely chop the garlic.
- In a large pan, heat 2 tbsp of olive oil, add the garlic and rosemary, and cook for 30 seconds. Add the drained chickpeas and tomato paste and cook for a couple minutes.
- Add 3 1/2 cups of water, bring to a boil, and let simmer for 10 minutes.
- Pass to a bowl around 3/4 of the chickpeas with some of the liquid and blend them until smooth. Return them to the pan and add salt.
- Add the pasta and let simmer for 12 minutes or until it is cooked. Mix occasionally and add water if needed. Done! If you wish, you can garnish with olive oil and grated Parmesan cheese.
Notes
- The recipe is for 2 servings.
- Prep time: 5 minutes.
- Cooking time: 25 minutes.
Similar recipes
If you like the creamy chickpea pasta, you may also like the following recipes:
- Chickpea and feta cheese salad
- Roasted fennel, leek, and chickpea salad
- Fennel and chickpea salad
- Chickpea avocado salad
- Eggplant stuffed with chickpeas and spinach
- Creamy chicken and mushroom pasta
Creamy chickpea pasta
Ingredients
- 1 can chickpeas drained
- ½ lb pasta
- 1 tbsp tomato paste
- 2 garlic cloves
- ¼ tsp dried rosemary
- 2 tbsp olive oil
- 3 ½ cup water
- Salt
Instructions
- Finely chop the garlic.
- In a large pan, heat 2 tbsp of olive oil, add the garlic and rosemary, and cook for 30 seconds. Add the drained chickpeas and tomato paste and cook for a couple minutes.
- Add 3 1/2 cups of water, bring to a boil, and let simmer for 10 minutes.
- Pass to a bowl around 3/4 of the chickpeas with some of the liquid and blend them until smooth. Return them to the pan and add salt.
- Add the pasta and let simmer for 12 minutes or until it is cooked. Mix occasionally and add water if needed. Done! If you wish, you can garnish with olive oil and grated Parmesan cheese.