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This flavor-packed 5-Ingredient Chickpea Pesto Pasta is about to be your new pasta obsession! Especially since this beautiful dish can be thrown together in about 15 minutes.
Alright pasta lovers, I’m about to share my new favorite dish with you: 5-Ingredient Chickpea Pesto Pasta! But not just for me, for my entire family, as well.
In fact, yesterday I made this meal for everyone for the third time in a week and half, and after my mom took her last bite, she gave me a huge compliment by saying, “I think this is one of my all-time favorite recipes of yours!”
My boys are big fans of this dish, too…
Why this Recipe Works:
- This dish gives you that ultimate comfort food feel, but in reality, this recipe is pretty darn healthy!
- Aside from flavor, these five ingredients provide loads of antioxidants, fiber and protein.
- Requiring only a handful of ingredients, this meal couldn’t be any easier or faster to whip up.
Looking for other 5-ingredinet vegan meal ideas? Then you have to try my:
- 5-Ingredient Roasted Veggie Pizza
- 5-Ingredient Tex Mex Jackfruit Tacos with Refried Beans
- 5-Ingredient Quinoa Bowls
- 5-Ingredient Peanut Chickpea Lettuce Wraps
- 5-Ingredient Vegan Fajita Tacos
How to Make 5-Ingredient Chickpea Pesto Pasta:
1. Prepare the chickpea spaghetti (or other pasta of choice) according to the package directions. Tip: for extra flavor, add about a tablespoon or so of salt to the water!
2. Once the pasta is done, drain and rinse it immediately. Then, return it to the pot.
3. Add the pesto, chickpeas and tomatoes to the pot and give it a good toss using tongs or a large spoon.
FYI – If the tomatoes or any of your other ingredients were cold (from being kept in the fridge) before being added to the pot, you may want to now reheat the pasta over a medium heat for a couple of minutes to warm through before serving. I also like my tomatoes slightly cooked, as well.
4. Taste your pasta and add more salt, if needed. Then, place your pasta in your serving vessel of choice and top it with chopped walnuts and optional fresh basil.
And that’s all there is to it! I hope you love this recipe as much as we all do.
Top Tips for Making 5-Ingredient Chickpea Pesto Pasta:
- I prefer to use chickpea spaghetti with this recipe, but feel free to use any pasta you’d like.
- I like to use Trader Joe’s vegan pesto, but feel free to use any vegan pesto brand you can find.
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
5-Ingredient Chickpea Pesto Pasta
Ingredients
- One 8 oz. package of chickpea spaghetti (or other spaghetti of choice)
- 6-8 oz. vegan pesto* (120 ml) I like Trader Joe's Vegan Kale, Cashew and Basil Pesto found in the fridge section of the store, but use any type you can find!
- 2 c. cherry or grape tomatoes sliced in half width-wise
- 1 15 oz. can chickpeas (aka garbanzo beans), drained and rinsed
- 2-3 Tbsp. walnuts, chopped
- Optional: handful of fresh basil, thinly sliced (chiffonade style)
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- Prepare the chickpea spaghetti (or other spaghetti of choice) according to the package directions. Tip: for extra flavor, add a good tablespoon or so of salt to the water!
- Once the pasta is done, drain and rinse it immediately. Then, return it to the pot.
- Add the pesto, chickpeas and tomatoes to the pot and give it a good toss using tongs or a metal spoon. If the tomatoes or any of your other ingredients were cold from being kept in the fridge, before being added to the pot, you may now want to return the pasta to the stove and warm through over a medium heat for a couple of minutes before serving. This will help soften the tomatoes, as well.
- Taste your pasta and add salt as needed.
- Place your pasta in your serving vessel of choice and top with chopped walnuts and fresh basil, if using. Enjoy!
Pro Tips From Audrey
- *I like to use Trader Joe's vegan pesto, but feel free to use any vegan pesto brand you can find.
This post may contain affiliate links. Please read our disclosure policy.
Audrey, can u say your recipes can be frozen or not. I’m one person and it’s a lot of food. I go to Trader Joe’s across the street from the commons and they never have the pesto sauce. Do you think Ralph’s or Gelsons on the hill ( mulholland) would have it. I really hate Ralph’s parking lot, because of Rick Caruso project.
Hi Ziggy, yes! These meals can definitely be frozen. I would measure each portion out and freeze separately in airtight containers or ziplocks. If the pasta seems dry after thawing, you can revive it with a little olive oil, an solash of hot water, or a little extra pesto, if you have more on hand. Also, I live in the same area and can relate!! (I miss our movie theater!) Gotham Greens Vegan Pesto is great and can be found at Bristol and Gelsons, I believe. Thanks for the comment!
So delicious! I used whole wheat spaghetti because that is what I had. Pesto was homemade and tomatoes from my garden. I added some frozen peas and Violife Feta Cheese. I also added fresh lemon juice and a sprinkle of red pepper flakes because I like a little spice.
Sounds incredible – YUM! Thanks for taking the time to comment – so happy you enjoyed the recipe.
I would give this recipe 5 stars. Audrey I made this recipe this past Saturday April 18,2020 which just happens to be Jeff Dunham’s 58th birthday at my group home in Shoreview,MN and everybody just loved it and my staff lo loved it so much that she wanted me to give her the recipe . So keep up the great work at coming up with recipes because I look forward to trying !more of your receipes. I also wish your whole family to stay safe and healthy during this time. I also hope that Jeff had a great 58th birthday and enjoyed his day and that he gets back to touring soon until then I look forward to more videos from both Jeff and Audrey Dunham. From Jeff Dunham ‘s number 1 fan Stephanie Marie Murray in Shoreview,MN.
Thank you so much for this, Stephanie! Hope you’re staying safe and well!
I made a version of this pasta dish because some of my family is allergic to garlic. I used the chickpea pasta and put canned diced tomatoes with a jar of sensitive pasta sauce then added some cracked black pepper and it was awesome.
So happy you loved it, Vanessa! Thank you for taking the time to comment.
Do you think you could use Cannellini Beans instead of Chickpeas? I’m not a big fan of those. Thanks Audrey, I always enjoy your recipe and seeing pics of your boys.