Description
Lemon Chickpea Pasta is a quick, flavorful, and nourishing plant-based meal that combines zesty fresh lemon, hearty chickpeas, and creamy plant-based cheese. Ready in 30 minutes, it is perfect for busy weeknights, offering a vibrant twist on pasta with simple pantry ingredients, a refreshing citrus kick, and customizable options for added veggies or protein.
Ingredients
Scale
Pasta
- 250 grams penne or fusilli pasta
Chickpeas and Sauce
- 1 can (400 grams) chickpeas, drained and rinsed
- 2 tablespoons olive oil (natural)
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/4 cup reserved pasta water
Cheese and Garnish
- 1/3 cup plant-based cheese (such as cashew-based or soft cheddar plant-based)
- 2 tablespoons fresh parsley or basil, chopped
- Optional: 1/4 teaspoon crushed red pepper flakes
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente according to the package directions. Drain the pasta, reserving about 1/4 cup of pasta water to adjust the sauce later.
- Sauté Garlic and Chickpeas: Heat olive oil (natural) in a large skillet over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Stir in the drained chickpeas and cook until they develop a light golden color, about 4-5 minutes, to enhance their flavor.
- Combine Sauce Ingredients: Stir in the fresh lemon juice, lemon zest, vegetarian Worcestershire sauce (natural), and splash in the reserved pasta water. Allow the mixture to warm through for about 1 minute, blending all the flavors nicely.
- Mix Pasta and Sauce: Add the cooked pasta to the skillet and gently toss everything together until well combined. Sprinkle the plant-based cheese over the pasta and stir until it melts into a creamy sauce. Season with salt and pepper to taste.
- Garnish and Serve: Remove from heat and top with chopped fresh herbs and crushed red pepper flakes if desired. Serve immediately for a zesty, satisfying meal.
Notes
- Reserve pasta water to loosen the sauce and help it cling to the pasta.
- Use fresh lemon juice and zest for the brightest citrus flavor.
- Lightly toasting chickpeas adds a pleasant nutty crunch.
- Cook pasta al dente to maintain a firm texture and prevent mushiness.
- Use quality olive oil (natural) to bring richness without overpowering the lemon notes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
Keywords: lemon chickpea pasta, plant-based pasta, vegan pasta recipe, quick dinner, lemon pasta, chickpea pasta, weeknight meal
