This Roasted Chickpea Lemon Pasta is creamy and full of flavor with none of the dairy. Pasta dishes are my favorite type of dish to veganize. I once though my days of indulging in creamy, delicious pasta sauces was over. Thankfully I was wrong.
Why You’ll Love this Recipe
- Impress for less – This dish 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 shape of pasta. I like to try out fun shapes like the orecchiette for dishes like this one, but you could use any noodle. 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.
- Lemon juice – Fresh lemon juice is best, but refrigerated lemon juice works as well.
- Vegan parmesan – I use Violife parmesan wedge for this recipe (not sponsored, I just love them!). I like the ability to grate this cheese, and of course, the taste is delicious!
- 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 – The roasted chickpeas add a depth of flavor to this recipe as well as a ton of protein. I adapted these chickpeas from my original Roasted Chickpeas recipe. If you don’t have chickpeas, you can sub for cannellini beans or any other white bean and opt not to roast them.
- 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!
How to Make Roasted Chickpea Lemon Pasta
Preheat the oven to 350 degrees Fahrenheit 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 until al dente per package instructions. This will vary based on your chosen noodle.
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 Lemon Butter 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.
Final Touches for Roasted Chickpea Lemon Pasta
Once the sauce is finished, pour it over the cooked pasta, top with the roasted chickpeas and fresh cracked black pepper.
Serve and enjoy!
How to Store Roasted Chickpea Lemon Pasta
- Fridge: Leftovers will store in the refrigerator for up to 1 week.
More Tips for Making Roasted Chickpea Lemon Pasta
- 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? Opt for a certified gluten-free noodle and you’re good to go! Just make sure to select gluten-free versions of vegan cheese and butter.
Looking for more Italian-inspired vegan main dishes? Try this Easy Pasta Primavera or Italian Stuffed Peppers.
Did you make this recipe?
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@theplanted.pantry
Roasted Chickpea Lemon Pasta
Equipment
- Parchment paper (optional)
Ingredients
- 1 lb pasta (I used orecchiette)
For the Sauce
- ¼ cup lemon juice
- ⅓ cup vegan butter
- 2 oz vegan parmesan cheese
For the Roasted Chickpeas
- 1 15oz can chickpeas
- 2 tbsp Italian herb mix
- 1 tbsp olive oil
Optional
- ½ - 1 tsp fresh cracked black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and bring a large pot of salted water to a boil.
Roast the Chickpeas
- In a mixing bowl, add the rinsed and drained can of chickpeas, Italian herbs, and olive oil. Mix until the chickpeas are evenly coated.
- Spread the chickpeas on a parchment-lined baking sheet. Roast at 350F for 45 minutes.
Cook the Pasta
- In a large pot of boiling salted water, cook the pasta until it is al dente, per package instructions.
- When the pasta is finished, drain it, place it into your serving vessel, and set aside.
Make the Sauce
- While the pasta is cooking, melt the vegan butter in a large sauté pan over low-medium heat.
- Add the lemon juice, and vegan parmesan cheese and mix until all cheese has melted.
Bring it All Together
- Pour the finished sauce over the cooked pasta. Top with the roasted chickpeas and fresh cracked black pepper.
- Serve and enjoy!
Notes
- 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? Opt for a certified gluten-free noodle and you’re good to go! Just make sure to select gluten-free versions of vegan cheese and butter.
