This vegan chickpea pasta is the ultimate quick and wholesome dinner, crafted with simple pantry staples for a comforting meal. The smoky tomato sauce embraces the rotini and chickpeas, creating a satisfying texture in under thirty minutes. It’s a perfect, effortless solution for busy weeknights when you crave something nourishing and delicious.

I first fell for the combination of chickpeas and pasta during a rustic cooking class in Tuscany, where simplicity was paramount. The way the chickpeas soak up the vibrant tomato sauce reminds me of that sun-drenched kitchen, a memory I love to recreate on cozy evenings at home. I often serve this dish with a simple green salad, finding it pairs wonderfully with my creamy roasted cauliflower soup for a fuller meal, or before a special dessert like my vegan Thanksgiving pot pie. It’s a recipe that feels both nostalgic and wonderfully current.

What You’ll Need for Your Vegan Chickpea Pasta

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Vegan Chickpea Pasta

Try this delicious vegan chickpea pasta with rotini, tomatoes, and coconut milk. Ready in just 30 minutes for a satisfying plant-based dinner the whole family will love!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 380 kcal

Equipment

• large pot
• large skillet
• knife
• cutting board
• spatula
• measuring spoons
• measuring cups
• strainer

Ingredients

  

• 8 ounces uncooked rotini pasta
• 3 tablespoons olive oil
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 can chickpeas 15-ounce, rinsed and drained
• 1 can diced tomatoes 14.5-ounce, undrained
• 1/2 cup vegetable broth
• 1/4 cup canned full-fat coconut milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley chopped

Instructions

 

• Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package directions until al dente.
• While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
• Add the minced garlic, smoked paprika, and red pepper flakes to the skillet. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
• Stir in the rinsed chickpeas, diced tomatoes with their juices, and vegetable broth. Bring the sauce to a simmer, then reduce the heat to medium-low and cook for 10 minutes, allowing it to thicken slightly.
• Drain the cooked pasta and add it directly to the skillet with the sauce. Pour in the coconut milk and add the salt and pepper, then stir everything together until the pasta is well coated and heated through.
• Remove the skillet from the heat and stir in the chopped parsley. Taste and adjust seasoning if desired before serving.

Notes

Taste and adjust seasoning if desired before serving.

Keyword vegan chickpea pasta

Creative Ways to Customize Your Pasta

• Add Leafy Greens: Stir in a few handfuls of fresh spinach or kale during the last few minutes of cooking.
• Boost the Protein: Add a cup of cooked lentils or crumbled vegan sausage for an even heartier meal.
• Spice It Up: Increase the red pepper flakes or add a dash of cayenne for a spicier kick.

My Pro Tips for Perfect Vegan Chickpea Pasta

• Salt Your Pasta Water: Season the boiling water generously with salt, as this is your main chance to flavor the pasta itself.
• Bloom Your Spices: Cooking the smoked paprika and red pepper flakes in oil for a minute unlocks their full aromatic potential. If you love garlic, my creamy garlic pasta has more tips on getting the best flavor.
• Reserve Pasta Water: Before draining, save a cup of the starchy water to thin the sauce if it becomes too thick.
• Fresh Herbs Last: Always add the chopped parsley after removing the skillet from heat to preserve its bright color and flavor.

How to Keep Your Vegan Chickpea Pasta Fresh

• Store: Cool the pasta completely and transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
• Freeze: This quick plant-based meal freezes beautifully. Place it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
• Reheat: Gently warm the pasta in a skillet over medium-low heat, adding a splash of vegetable broth or water to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between.
• Make-Ahead Tip: You can prepare the chickpea tomato sauce up to 2 days in advance. Simply store it separately and combine with freshly cooked pasta when ready to serve.

Frequently Asked Questions

More Hearty Vegan Dinners to Try

• Vegan Thai Red Curry
• Vegan Stew with Dumplings
• Greek Lemon Chickpea Soup
• Creamy Vegetable Casserole
• Vegetable Grain Bowl

Why This Vegan Chickpea Pasta Will Become a Staple

With its creamy texture, smoky tomato flavor, and wholesome ingredients, this vegan chickpea pasta is a true weeknight hero. It’s incredibly forgiving and easily adaptable to what you have on hand. I hope it brings as much simple, satisfying joy to your table as it does to mine.