Creamy Chickpea Pasta – Gluten Free and Vegan


This recipe has been on my recipe rotation for over 10 years.  It’s that good and more importantly, it’s that easy and budget friendly! Chickpeas are blended with just a few basic ingredients to create a creamy, velvety sauce that is gluten free and vegan; not one drop of dairy or eggs. I first discovered this meal when I was younger traveling in Italy as I bought the cheapest pasta on the menu. And leave it to the Italians to make “cheap” taste expensive and sexy! With just 5 ingredients, all of which are stored in a pantry, this is a must for any busy family.  And the best part? It is packed with nutrients from the protein and iron loaded chickpeas, which I call magical beans! (see our blog post on other great recipes involving chickpeas!) Even our picky youngest doesn’t know it’s chickpeas and just thinks its a creamy sauce!

This sauce works with any pasta, I just grab whatever pasta I have in the pantry.  I particularly like pasta that holds more sauce so pasta like fusilli and penne are great options.  But I have used spaghetti for the kids and it works fine. Aside from the simple ingredients, you will love how fast this comes together and how fresh it tastes!  Garlic and olive oil are sauteed, chickpeas are added, then broth and after cooking for a few minutes, placed in a food processor.  Blend until creamy and add your basil (I always prefer fresh) and a squeeze of lemon juice to brighten it up.  Done! Of course if you can tolerate dairy, a hefty spoonful of parmesan cheese on this just takes it over the edge, but it is just as clean and delicious without. Try to use fresh basil as it makes all the difference in the world! Enjoy!

Creamy Chickpea Pasta - Gluten Free and Vegan

Category: Dinner, Recipes

Servings:  3-4

Creamy Chickpea Pasta - Gluten Free and Vegan


  • 1 Tblsp. olive oil
  • 3 cloves garlic, peeled and smashed
  • 4 t. salt
  • 1/4 fresh ground pepper
  • 1/4 t. crushed red pepper
  • 1 can chickpeas (garbanzo beans), drained
  • 1 cup (8 oz) chicken stock or broth
  • 1 c. cherry tomatoes, halved
  • handful fresh basil, shredded or chiffonade
  • 2 Tblsp. fresh lemon juice


  1. 1. Heat oil in a large skillet. Add the smashed garlic and salt. Saute 1-2 minutes stirring so it doesn't burn.
  2. 2. Add pepper, red pepper, chickpeas and broth. Cover and bring to a boil, then reduce heat and simmer for 15 minutes.
  3. (While the chickpeas simmer, make your pasta.)
  4. 3. Once chickpea mixture is done, cool slightly, then pour into a food processor and blend until smooth. Add halved tomatoes, lemon juice and fresh basil. Taste to adjust salt and pepper. Toss well. Add in cooked pasta and toss to coat.
  5. That's it! Our daughters who can have dairy, add huge spoonfuls of fresh parmigiano!
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