Vegan Chickpea Pesto Pasta Recipe
Who said vegan pasta can’t rock your world? Chickpeas and pesto join forces to make a saucy, creamy, guilt-free delight. This dish screams “fancy but easy,” perfect for impressing your taste buds and anyone lucky enough to get an invite. It blends fresh basil, nuts, and garlic with chickpeas’ subtle punch, creating magic in every twirl. No dairy, no drama, just pure plant-powered deliciousness that cooks up faster than your patience on a Monday morning. Ready to upgrade your pasta game? This vegan chickpea pesto pasta will have you twirling happily ever after.
Vegan Chickpea Pesto Pasta Recipe
A creamy, dairy-free pesto pasta featuring chickpeas for protein and texture. Fresh, vibrant, and simple to prepare.
Ingredients
Method
- Cook pasta in salted boiling water until al dente. Drain and set aside, reserving ½ cup pasta water.
- In a blender, combine chickpeas, basil, nuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend while slowly adding olive oil.
- Add pasta water little by little until sauce reaches creamy, spreadable consistency.
- Toss pasta with pesto sauce in a large bowl until fully coated. Adjust salt or lemon juice if needed.
- Garnish with cherry tomatoes and fresh basil leaves for extra flair. Serve immediately.
Notes
Nutritional Information (per serving)
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 17g
Vitamins and Minerals (approximate % Daily Value per serving)
- Vitamin A: 35%
- Iron: 20%
- Vitamin C: 25%
- Calcium: 12%
- Vitamin K: 40%
Additional Notes / Tips
- Swap pine nuts for walnuts or almonds for budget-friendly pesto.
- Nutritional yeast adds cheesy flavor without dairy.
- Add a pinch of chili flakes for a spicy kick.
- Leftovers taste great cold or lightly reheated.
