Spicy Vegan Garlic Pasta with Roasted Chickpeas
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This Spicy Vegan Garlic Pasta with Roasted Chickpeas is the ultimate quick vegan dinner. Simple ingredients in a light & spicy garlicky sauce.
Pasta, roasted chickpeas and garlic. It doesn’t get more simple…or more delicious! This pasta is seriously so easy and requires just a few staple ingredients. You can eat it hot or cold which makes it the perfect summer pasta.
The best part about this pasta (other than how simple and tasty it is) is that is a complete meal. You’ve got filling carbs, wilted greens and fiber-packed chickpeas all in one pot. Hello, easy vegan dinner.
How to Make Roasted Chickpeas
The roasted chickpeas are one of my favorite things to add to pastas and salads. They add fiber, texture and flavor. Three very good things.
All you need to do is load up a can of chickpeas with olive oil and seasonings on a baking sheet. Toss until coated evenly and bake for 20 minutes. I promise that you are going to be obsessed with these bad boys. Check out this recipe for Roasted Chickpea Quinoa Bowls – another one of my faves!
How to Assemble Spicy Vegan Garlic Pasta with Roasted Chickpeas
Other than the baking sheet used for roasting the chickpeas, this pasta is made using just one pot. First, boil some water and cook your pasta. Once tender, drain the pasta and place the empty pot back on the stove.
Cook the garlic & spices in some vegan butter & olive oil for about a minute. Add the cooked pasta back to the pan and toss with lemon juice, arugula and the roasted chickpeas.
To serve, add some fresh basil and a final drizzle of olive oil.
This pasta can be served hot or cold and feel free to add some extra greens before serving. Because, we can never have enough greens, right?
Need more vegan pasta inspo? Check out these recipes:
Spicy Vegan Garlic Pasta with Roasted Chickpeas
Ingredients
FOR THE ROASTED CHICKPEAS
- 1 15-ounce can chickpeas drained & rinsed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt & pepper to taste
FOR THE PASTA
- 12 oz pasta shells
- 2 tbsp vegan butter
- 2 tbsp olive oil plus more for topping
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1-3 tsp red pepper flakes to taste
- salt & pepper to taste
- 1 lemon juiced
- arugula
- fresh basil for topping
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the chickpeas, olive oil, garlic powder, smoked paprika and a pinch of salt & pepper to the baking sheet. Toss to coat evenly. Place in the oven and bake for 20 minutes, flipping halfway.
- While the chickpeas are cooking, bring a large pot of water to a boil. Add salt to the boiling water followed by the pasta. Cook according to the package instructions. Before draining, reserve 1 cup of the pasta water. Then drain the pasta and place the empty pot back on the stove over low heat.
- Add the vegan butter and olive oil to the pot. Once melted, add the garlic, oregano, red pepper flakes, salt & pepper to the pot and cook until fragrant (approx. 60 seconds).
- Add the pasta, lemon juice, 2 large handfuls of arugula and most of the chickpeas (reserve a few for topping) to the pot. Turn the heat off and stir until everything is combined and the arugula is wilted. Add pasta water as needed.
- Serve pasta with fresh basil and a drizzle of olive oil.
Video
Notes
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Absolutely outstanding recipe. My wife said ‘make again’ which is a difficult standard to meet.
I’ll double the arugula and keep the crushed red pepper to 1 tsp next time.
Paired very well with a Texan tempranillo from Pedernales Cellars.
Make this dish!!!
Wow. This recipe took us by surprise, it was fantastic! I don’t usually taste my meals before plating, (except things like pasta sauce & those dang roasted chick peas have my heart. HA!). So when we sat down & took our first bite we were immediately in love. I had all of the ingredients already in our fridge/pantry. I also sautéed asparagus on the side, then added it to the mix once it was done. We will definitely be adding this to our mix. Thank you!!
You’re super welcome! So glad you liked it!
Super easy and cheap too! I sprinkled some nooch in as well and it was delicious. Thank you!
So glad you liked it!!!
Pretty good! This recipe came at the perfect time- I had extra arugula and basil I wanted to use up. I also appreciate that it was pretty easy to put together, not a lot of chopping or any stress while doing this recipe. I think will get added to my regular rotation!
So glad you liked it!