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Vegan one-pot chickpea pasta gluten-free

One Pot Chickpea Pasta (Vegan & Gluten-free)

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. 
Course Main Course
Cuisine Vegan
Keyword 30 minutes or less, Chickpeas, easy, Gluten free, Oil free, one-pot, pasta, tomato sauce, weeknight dinner
Cook Time 22 minutes
Total Time 22 minutes
Servings 2
Calories 519kcal
Author Maria Gureeva


  • 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)


  • 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. 


Calories: 519kcal | Carbohydrates: 113g | Protein: 13g | Fat: 3g | Sodium: 1134mg | Potassium: 925mg | Fiber: 7g | Sugar: 9g | Vitamin A: 905IU | Vitamin C: 24.1mg | Calcium: 157mg | Iron: 3.9mg