Roasted Chickpea Lemon Pasta

Sick of plain tomato sauce being the only quick option for a vegan pasta dish? This Roasted Chickpea Lemon Pasta is creamy and full of flavor with none of the dairy.

I once thought my days of indulging in the comfort food of creamy, delicious pasta sauces were over. Thankfully I was wrong, and this dish proves it! 

Packed with flavor and plant-based protein, this easy weeknight dinner comes together in under an hour and is super easy to customize, too.

For more delicious vegan pasta dishes, try this Vegan Sweet Potato Gnocchi, Vegan Cacio e Pepe, or Easy Vegan Lasagna.

For more Italian-inspired vegan recipes, try this Vegan Italian Wedding Soup, Stuffed Zucchini Boats, or add Italian flavors to any dish with this Homemade Italian Herb Mix. 

Why You’ll Love this Recipe

• Impress for less – This simple recipe is impressive, no one will believe you threw it together in under an hour. Or guess that it is vegan! Not to mention this dish is budget-friendly with just a few simple ingredients.
• Amazing flavor – So much flavor in just 8 ingredients. The lemon butter pasta sauce combined with the Italian herbs is a powerful and winning combination.
• High protein – Pasta dishes are not my first thought when seeking high-protein meals, but this recipe boasts 13 grams of protein per serving!

Ingredients

• Pasta – This recipe works with any type of pasta. Just keep in mind that noodles with ridges (think rigatoni) vs no ridges (like ziti) will hold this vegan lemon pasta sauce a bit better. Choose a high-protein pasta instead of regular pasta for an even heartier meal. 
• Lemon juice – Fresh lemon juice is best, but refrigerated lemon juice works as well.
• Vegan parmesan cheese – Easy to find in most grocery stores. Vegan cheese is not much more expensive than dairy these days, but if you are on a tighter budget, you can skip this and add some nutritional yeast for the cheesy flavor.
• Vegan butter – Any vegan butter works. Of course, you can sub this for real butter if you are not vegan. You can also sub for olive oil if you prefer, but make sure to add ½ tsp salt as the butter adds some necessary salt to this recipe.
• Chickpeas – aka Garbanzo beans. I use one can of chickpeas for this recipe, but you can use more or less. The roasted chickpeas add a depth of flavor to this recipe as well as a ton of protein. If you don’t have chickpeas, you can sub for cannellini beans or any other white bean.
• Extra virgin olive oil – Used to roast the chickpeas. Omit this if you are oil-free.
• Italian herbs – I use my Homemade Italian Herb Mix. It brings a classic Italian flavor to this dish. If you don’t have all of the spices, you can marinate the chickpeas in Italian dressing instead!

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Baking sheet
• Parchment paper (optional)
• Mixing bowl
• Stock pot
• Small sauce pan

How to Make Roasted Chickpea Lemon Pasta

​This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!

Preheat the oven to 350°F and bring a large pot of salted water to a boil.

Roast the Chickpeas

In a large mixing bowl, coat the drained and rinsed chickpeas in the olive oil and Italian herb mixture. Once they are evenly coated, spread them in a single layer on a parchment-lined baking sheet and roast at 350 F for 40-45 minutes. Stir every 15 minutes or so.

Cook the Pasta

While the chickpeas are roasting, bring a large pot of salted water to a boil. Once boiling, add in your pasta and cook it until it is al dente per package instructions. Cook time will change based on noodle variety.

When the pasta is finished cooking, drain it and place it into your chosen serving vessel. Try to time the cooking of the pasta to be done at the same time as the sauce so the noodles do not cool too much. This will depend on how long your chosen noodle takes to cook. The lemon butter pasta sauce takes about 4 minutes to combine, so plan accordingly.

Make the Creamy Sauce

While the pasta is cooking, heat the vegan butter, lemon juice, and vegan parmesan in a large sauté pan over low-medium heat. Stir until the vegan cheese is fully melted. For a thinner sauce, reserve 1/2 cup of the pasta water to add to it. 

Once the sauce is finished, pour it over the al dente pasta, top with the roasted chickpeas and fresh cracked black pepper and a pinch of salt.

Serve and enjoy!

Variations

• Add some spice with red pepper flakes to garnish or a bit of paprika when roasting the chickpeas. 
• Switch up the bean! Try roasting white beans, kidney beans, or even lentils instead of chickpeas. 
• Add fresh herbs to the vegan lemon butter sauce for even more flavor. 
• Add some veggies like cherry tomatoes, chopped green beans, or peas. 
• Add a splash of almond milk or vegan heavy cream for an even creamier sauce.
• Add some chopped garlic cloves to the lemon butter sauce for a stronger flavor. 

How to Store

• Fridge: Leftovers will store in an airtight container in the refrigerator for up to 1 week.

More Tips

• Not Vegan? Replace the vegan cheese and butter for dairy versions. Serve with grilled chicken or shrimp marinated in the same herbs as the chickpeas. This lemon butter sauce makes an excellent marinade or topping for fish and chicken dishes.
• Gluten-free? To make this recipe gluten-free, swap the traditional pasta for a certified gluten-free pasta and you’re good to go! Just make sure to select gluten-free versions of vegan cheese and butter.