One Pot Chickpea Pasta
A vegan one pot chickpea pasta dish made with a rich, smoky tomato sauce, chewy oyster mushrooms and chickpeas! Serve this simple 20-minute meal for a weeknight dinner that requires minimal preparation.
I don’t know about you, but one pot meals are totally my jam. I mean, they’re practically zero effort. You throw ingredients into a saucepan and wait for them to cook, maybe stirring a couple of times. And the result is pretty much always amazing.
As a student, they’re especially beneficial because not only do I want to minimise my washing up burden, but also get on with other tasks while my dinner is cooking (although it doesn’t give me much time, as a recipe that’s ready in under 30 minutes). It’s always a win-win situation!
Anyway, I won’t go on for too long about the evident advantages of one pot meals. Soon I may start sounding like an essay, and no one wants that around here. Instead, I’ll swiftly move on to sharing this one pot tomato pasta with chickpeas. Please do me a favour and make this ASAP! You won’t be able to get enough of it.
One pot chickpea pasta
I think that a lot of us can agree that classic tomato sauce flavours never get old. Personally, I can never decide whether I prefer creamy pasta sauces or tomato based ones. This recipe is a bit of a mixture of both.
The tomato sauce in this vegan one pot pasta is incredibly thick and rich, carrying a lot of full-bodied tomato flavours. Thanks to paprika, there is also a hint of smokiness to expand the palette even further. You’ll be amazed at how simple this recipe is, and the sort of incredible flavours you can achieve with basic ingredients.
I also added chickpeas for some extra texture and protein. I love the subtle and nutty flavour of chickpeas, how they complement the other ingredients in the dish without overwhelming it. However, you can leave them out or replace them with either any other bean of your choice. Black beans and butter beans are some of my other favourites. Tofu and tempeh would also work really well in this one pot pasta! Plus, if you have any leftover veggies in the fridge, feel free to add them as well. What I love about one pot pasta is just how versatile it is!
Reasons to love this vegan one pot pasta
If you’re looking for a new weeknight dinner idea, I suggest you give this recipe a go! It’s…
- Comforting and cosy.
- Full of amazing flavours.
- Made with simple ingredients.
- Ready in under 20 minutes.
- Easy and beginner-friendly.
- Easily made gluten-free.
- Great for meal prep.
In other words, weeknight dinners, even really simple ones, certainly don’t have to be boring!
Ingredients and substitutions
- Olive oil for cooking the vegetables.
- Garlic. I’m a huge fan of garlic! The flavour it adds to any dish is amazing, also making the kitchen smell incredible.
- Ginger. I’d recommend using fresh ginger for the best results.
- Tomato paste.
- Smoked paprika. This will add a hint of smokiness and spice.
- Oyster mushrooms. You can also use baby bella or button mushrooms, but the oyster variety works really well due to its chewy and ‘meaty’ texture.
- Pasta of your choice. I love using spaghetti or tagliatelle, but any variety will work. Use gluten-free pasta to make this recipe gluten-free.
- Plant based milk of your choice. For an even creamier pasta, you can use coconut milk from a can.
- Nutritional yeast. This versatile ingredient is a staple in vegan cooking, helping to add a great cheesy flavour.
- Maple syrup. You can leave this out if you wish, but it does help add a great hint of sweetness.
- Vegetable broth. Don’t add too much at the start to ensure the pasta absorbs most of the liquid.
- Garlic powder.
- Salt. Adjust the amount you use depending on personal preference.
- Lemon juice. Adding this at the last minute adds a great hint of tanginess.
How to make vegan chickpea pasta
Firstly, heat the olive oil in a large saucepan. Add the onion, garlic, ginger, tomato paste, cumin and paprika. Cook for 3-4 minutes, until softened and fragrant.
Now add the oyster mushrooms, and cook for 3 minutes more, until softened.
Add the pasta, plant based milk, nutritional yeast, maple syrup, chopped tomatoes vegetable broth, garlic powder and salt. Simmer over a medium heat, stirring frequently, for around 12 minutes, until the pasta is fully cooked through and most of the liquid is absorbed.
At the last minute, stir in the chickpeas and lemon juice. That’s it – time to serve and enjoy!
Tips for success
- This recipe is great for making ahead or for meal prep. It’s also delicious served cold. Store it in an airtight container for up to 4 days and reheat if needed either on the stove or in the microwave. You may need to add extra liquid.
- Add sriracha for a spicier pasta.
- Do not add too much liquid at the start to make sure most of it is absorbed – you don’t want a soup-like consistency. Add more if it starts to look too dry.
- You can also add any other vegetables of your choice: for instance, bell peppers, zucchini and cabbage. Use up whatever you have in the fridge!
- The recipe below is for 2 people, but you can easily double it.
Other vegan pasta recipes
- Creamy tofu pasta
- Simple vegan pasta bake with tofu
- Tempeh pasta with roasted cauliflower
- Creamy tomato pasta with tofu
- Butternut squash pasta
Let me know in the comments – what’s your favourite easy dinner? If you give this one pot chickpea pasta a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!
Get the Recipe: One Pot Chickpea Pasta (Vegan Recipe)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp ginger, grated
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 5 oz oyster mushrooms, sliced lengthways
- 7 oz pasta of choice, dry
- 1 cup plant based milk
- 2 tbsp nutritional yeast
- 1 tbsp maple syrup
- 1 can chopped tomatoes, (14 oz)
- 2 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 lemon, juice of
- Heat the olive oil in a large saucepan. Add the onion, garlic, ginger, tomato paste, cumin and paprika. Cook for 3-4 minutes, until softened and fragrant.
- Add the oyster mushrooms, and cook for 3 minutes more, until softened.
- Add the pasta, plant based milk, nutritional yeast, maple syrup, chopped tomatoes, vegetable broth, garlic powder and salt. Simmer over a medium heat, stirring frequently, for around 12 minutes, until the pasta is fully cooked through and most of the liquid is absorbed.
- At the last minute, stir in the chickpeas and lemon juice before serving.
- You can keep this pasta in the fridge in an airtight container for up to 4 days. Reheat on the stove or the microwave, adding extra liquid if necessary.
- Do not add too much liquid at first. You can always add extra if the pasta starts to look too dry.