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. Gluten-free and oil-free.
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 it’s also not exactly socially acceptable to hog the entire stove when other people are trying to use the kitchen lol.
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.
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 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 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 25 minutes
- Easy and beginner friendly
- Gluten-free
- Oil-free
- Packed with vegetables
- Great for meal prep
- Versatile
In other words, weeknight dinners, even really simple ones, certainly don’t have to be boring!
How to make vegan chickpea pasta
Add the garlic, onion and paprika to a non-stick saucepan and sauté for 2-3 minutes, until softened and fragrant.
Then, add the oyster mushrooms and sauté for a further 3 or so minutes, until the mushrooms start to cook down.
Add the pasta, almond milk, chopped tomatoes, vegetable broth and tamari. Stir everything together, cover and simmer on a low-medium heat, stirring occasionally, until the pasta is cooked through and the liquid is thickened.
Stir in the chickpeas and serve immediately with fresh dill and pecans.
Other vegan pasta recipes
- Creamy tofu pasta
- Simple vegan pasta bake with tofu
- Tempeh pasta with roasted cauliflower
- Creamy tomato pasta with tofu
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!
One Pot Chickpea Pasta (Vegan & Gluten-free)
Ingredients
- 2 cloves garlic minced
- 1 medium onion chopped
- 1 tsp smoked paprika
- 7 oz oyster mushrooms sliced lengthways
- 8 oz gluten-free pasta dry
- 1/2 cup almond milk
- 1 can chopped tomatoes (14 oz)
- 1/2 cup vegetable broth
- 1 tbsp tamari
- 1 can chickpeas drained and rinsed
To serve
- fresh dill chopped (optional)
- pecans chopped (optional)
Instructions
- Add the garlic, onion and paprika to a non-stick saucepan and sauté for 2-3 minutes, until softened and fragrant.
- Add the oyster mushrooms and sauté for a further 3 or so minutes, until the mushrooms start to cook down.
- Add the pasta, almond milk, chopped tomatoes, vegetable broth and tamari. Stir everything together, cover and simmer on a low-medium heat, stirring occasionally, until the pasta is cooked through and the liquid is thickened.
- Stir in the chickpeas and serve immediately with fresh dill and pecans.
Nutrition
fab and have made it since with tweaks (added spinach and spicier seasoning) but as the recipe it is a lovely warming, filling and very tasty meal.
I’m happy to hear you liked it Katie! Pasta is always a great idea.