Italian Chickpea Pasta with Sautéed Veggies

Caitlin Havener

Gluten-free, healthy, and even a bit fancy: this Creamy Chickpea Pasta is the perfect dish if you are looking for loads of plant proteins!

5 from 1 vote

Prep Time 10

Total Time 20

Servings

Calories 566 kcal

1 box Chickpea pasta
1 cup Campari tomatoes quartered or other type
1 bunch Asparagus rough ends removed
4 oz Mushrooms sliced
½ Onion diced
1,2 cup Roasted red peppers
3 cloves Garlic minced
2 handfuls Fresh basil
1 handful Fresh oregano
½ cup Olive Oil
1 tbsp Butter (or more olive oil)
¾ tsp Pepper
½ tsp Thyme
1 tsp Salt
2 tbsp Tahini
½ cup Mozzarella or Parmesan cheese or nutritional yeast (for a fully vegan dish) optional, grated

Cook the chickpea pasta.
Add some olive oil (or butter) to pan and heat over medium high.
Add the asparagus and cover. Rotate occasionally, and cook for about 6 minutes or until the veggies start to soften (not totally cooked!)
Remove the cover and add a little bit of the olive oil to the pan.
Add the garlic, onion, and mushrooms. Cook until the mushrooms start to soften.
Stir in the rest of the olive oil, tahini, fresh basil, fresh oregano, thyme, salt, pepper, roasted red peppers, and tomatoes.
Cook for a few more minutes to let the flavors combine together.
Serve over the pasta. Enjoy!

Nutrition Facts

Italian Chickpea Pasta with Sautéed Veggies

Amount per Serving

Calories

566

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

623

Potassium

961

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Keyword chickpea pasta, italian recipes, pasta recipes, vegan dinner, vegan lunch, vegan pasta, vegetarian recipes, veggie pasta

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