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5-Ingredient Chickpea Pesto Pasta

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5 from 3 votes

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.

5-Ingredient Chickpea Pesto Pasta in a bowl

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 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 toddler boys are big fans of this dish, too…

Jack eating 5-Ingredient Chickpea Pesto Pasta James eating 5-Ingredient Chickpea Pesto Pasta

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, those 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.

Ingredients for 5-Ingredient Chickpea Pesto Pasta

Looking for other 5-ingredinet vegan meal ideas? Then you have to try my:

How to Make 5-Ingredient Chickpea Pesto Pasta:

1. Prepare the chickpea spaghetti (or other whole grain or bean pasta) according to the package directions.  Tip: for extra flavor, add a good teaspoon or so of salt to the water!

Pasta boiling on the stove

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.

Tomatoes, pesto, and chickpeas added to pot on the stove

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 before serving.

4. Place your pasta in your serving vessel of choice and top it with chopped walnuts, a sprinkle of salt, and optional fresh basil.

5-Ingredient Chickpea Pesto Pasta in a bowl

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. 

Chickpea Pesto Pasta

5-Ingredient Chickpea Pesto Pasta

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.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: gluten-free, plant based, vegan
Keyword: Chickpea Pasta, Vegan Dinners
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • One 8 oz. package of chickpea spaghetti (or other spaghetti of choice)
  • 8 Tbsp. vegan pesto* (120 ml) I like Trader Joe's Vegan Kale, Cashew and Basil Pesto found in the fridge section of the store.
  • 1 1/3 c. canned chickpeas (aka garbanzo beans), drained and rinsed
  • 2 c. cherry or grape tomatoes sliced in half
  • 2 Tbsp. walnuts chopped
  • Optional: handful of fresh basil thinly sliced (chiffonade style)

Instructions

  • Prepare the chickpea spaghetti (or other whole grain or bean pastaccording to the package directions.  Tip: for extra flavor, add a good teaspoon 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.
    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 before serving.
  • Place your pasta in your serving vessel of choice and top it with chopped walnuts, a sprinkle of salt, and optional fresh basil.

Notes

  • 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.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Comments

Karen Hodges

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.

Reply

Vanessa

5 stars
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.

Reply

Audrey Dunham

So happy you loved it, Vanessa! Thank you for taking the time to comment.

Reply

Stephanie Marie Murray

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.

Reply

Audrey Dunham

Thank you so much for this, Stephanie! Hope you’re staying safe and well!

Reply

Keri

5 stars
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.

Reply

Audrey Dunham

Sounds incredible – YUM! Thanks for taking the time to comment – so happy you enjoyed the recipe.

Reply

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