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Protein Chickpea Pasta Recipe

Emily Carter
This vegan chickpea pasta delivers high protein, rich texture, and saucy satisfaction.It feels indulgent, eats light, and keeps energy steady without post-meal regret.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 2 servings
Calories 410 kcal

Ingredients
  

  • Chickpea pasta dry: 180 g
  • Olive oil: 1½ tbsp
  • Onion finely sliced: ½ cup
  • Garlic minced: 1 tsp
  • Cherry tomatoes halved: 1 cup
  • Spinach chopped: 1 cup
  • Tomato sauce: ¾ cup
  • Red chili flakes: ¼ tsp
  • Dried basil: 1 tsp
  • Black pepper: ½ tsp
  • Salt: ¾ tsp
  • Nutritional yeast: 1 tbsp
  • Fresh parsley chopped: 2 tbsp

Instructions
 

  • Boil chickpea pasta in salted water until tender yet firm.
  • Drain and set aside.
  • Heat olive oil in a skillet over medium heat.
  • Add onion and sauté 3 minutes until soft.
  • Add garlic and cook 30 seconds until fragrant.
  • Add tomatoes and cook 3 minutes until juicy.
  • Stir in tomato sauce, basil, salt, and pepper.
  • Simmer 4 minutes until slightly thick.
  • Add spinach and cook 1 minute until wilted.
  • Add pasta and toss gently.
  • Sprinkle nutritional yeast and chili flakes.
  • Garnish with parsley and serve hot.
  • Nutritional Values (Per Serving)

Notes

  • Nutritional Values (Per Serving)

    • Calories: 410 kcal
    • Total Fat: 9 g
    • Saturated Fat: 1.3 g
    • Carbohydrates: 54 g
    • Fiber: 10 g
    • Protein: 21 g

    Vitamins & Minerals (Per Serving %)

    • Iron: 30%
    • Folate: 38%
    • Magnesium: 22%
    • Potassium: 18%
    • Vitamin B6: 20%

    Additional Notes / Tips to Enhance the Flavor

    Add olives for drama.
    Finish with lemon juice for brightness.
    Tastes even better when reheated, unlike most life decisions.