Vegan Chickpea Pasta with Basil and Cashew Pesto

Chickpeas are a great source of protein, iron and fibre. Enjoy this healthy vegan and gluten free pasta made from chickpeas and served with chunky basil and cashew pesto.


Prep Time: 10 mins
Cook Time: 8 mins
Yields: 4


  • 2 cups loosely packed basil leaves
  • 1 green pepper, chopped
  • 2 tablespoons raw cashews
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon nutritional yeast
  • salt and pepper, to taste
  • 1 pack chickpea pasta
  • salt and pepper, to taste
  • cherry tomatoes, for serving
  • fresh parsley, for garnishing


  1. Make the pesto. Place basil, peppers, cashews, oil and nutritional yeast into a food processor and process until smooth, adding more oil if needed. Adjust seasonings to taste and set aside.
  2. Cook pasta according to the package directions. Drain pasta and place in a large mixing bowl. Add pesto and mix until evenly coated. Serve warm with cherry tomatoes, garnished with fresh parsley. Enjoy!

Nutrition Facts

Per serving: 326 KCALS | 16.3G FAT | 1.9G SAT FAT | 37.3G CARBS | 5.8G SUGAR | 9.7G FIBRE | 16.4G PROTEIN

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