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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 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…
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.
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 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!
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 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.
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)
- 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)
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 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.
Pro Tips From Audrey
- 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.
This post may contain affiliate links. Please read our disclosure policy.