• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
    • Speaking
      • Worksite Wellness
    • Spokesperson
    • Writing
    • Consulting
      • Business
      • Consumer
    • Students and Interns
    • Disclosures
  • Media
    • Recent Media
    • Media Archives
  • Blog
    • Monday Morsels
    • All Recipes
    • Appetizer Recipes
    • Beverage Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Entrees
    • Sandwiches
  • Contact
You are here: Home / Recipes / Vegan Chickpea Pesto Pasta

Vegan Chickpea Pesto Pasta

Published: Mar 12, 2018 · Modified: Nov 14, 2020 by Marisa Moore·

1.5K shares
Chickpea Walnut Pesto Pasta

Jump to Recipe | Print Recipe

This chickpea pasta is tossed with a creamy, vegan walnut pesto. Packed with protein and fiber, this easy recipe comes together in less than 15 minutes.

Chickpea Walnut Pesto Pasta Overhead

If you’re ready for a vegan pesto recipe that’s also filling this is it! This recipe uses nutritional yeast for a cheesy flavor and chickpea pasta for a big boost of fiber and protein! It also happens to be gluten-free!

Plus it comes together quickly.

Gather these ingredients

Toasted walnuts
Chickpea pasta (any shape)
Baby spinach or baby kale
Nutritional yeast
Fresh lemon
Garlic
Extra Virgin Olive Oil
Salt
Red pepper flakes

Making vegan pesto

This pesto is not “quite” traditional. Instead of basil, I used spinach. Instead of pricey pine nuts, I used walnuts. And biggest change?

I swapped in nutritional yeast for the Parmesan cheese. And it’s not at all to say I don’t love Parmesan. I do. But I created this recipe for a demo highlighting different ways to do heart health last month and wanted to keep it vegan for attendees.

If you don’t have or can’t find nutritional yeast, sub in ¼ cup shredded Parmesan and this recipe will still be fantastic. Need help? Hop over and use my easy kale pesto recipe.

Close up of walnut pesto on a spatula and blender

The best chickpea pasta

Once the pesto is ready, you simply toss it with warm chickpea pasta. I love bean based pastas because they are a good source of protein and fiber.

Chickpea pasta in particular, has a neutral flavor and pleasant bite that mimics regular pasta better than most of the other pasta alternatives I’ve tried. Use any brand you like and can find.  

I’ve had a good experience with the Barilla brand but still can’t find all of the shapes in my supermarket. That’s a #FirstWorldProblem if ever there was one – I know.

Anyway… once the pesto is done, the pasta boiled, and the nuts toasted, you stir it all together.

Mixing Chickpea Pasta with Walnut Pesto

Serve it up as is, or add cooked chickpeas to the top for a hearty meal.

Because the pasta already has chickpeas, adding them is optional. But they add a nice bite and help make the meal feel more complete.

Chickpea Walnut Pesto Pasta Side view

Dig in! If you make this recipe, be sure to tag me on Instagram or let me know below. Enjoy!

Use up leftover pesto

Pesto can be spread on toast, drizzled on eggs, or used up in another pasta dish like my Salmon Kale Pesto Pasta or No-Cook Pesto Zucchini Noodle Salad.

Follow Me on Pinterest!

Chickpea Walnut Pesto Pasta Overhead
Print Recipe
4.60 from 10 votes

Vegan Chickpea Walnut Pesto Pasta

This chickpea pasta is tossed with a creamy, vegan walnut pesto. Packed with protein and fiber, this easy recipe comes together in less than 15 minutes. 
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time15 minutes mins
Course: Entree, Main Course
Cuisine: American
Keyword: chickpea recipes, pesto pasta recipes
Servings: 6 people
Calories: 357kcal
Author: Marisa Moore Nutrition

Ingredients

  • 1 cup toasted walnut halves and pieces, divided
  • 8 ounces chickpea pasta
  • 2 cups packed baby spinach or baby kale
  • 2 tablespoon nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic
  • ½ cup Extra Virgin Olive Oil
  • Coarse salt to taste
  • Crushed red pepper flakes (optional)

Instructions

  • Toast the walnuts: Preheat the oven to 350 F. Place the walnuts in a single layer on a sheet pan. Bake at 8-10 minutes, turning once to prevent browning. Remove from the oven and let cool.
  • Cook pasta according to package directions. Drain.
  • While the pasta cooks and the walnuts toast, add the greens, ½ cup toasted walnuts, nutritional yeast, lemon juice, garlic, and salt to a blender or food processor. Pulse until chopped. Set to puree and stream olive oil into the mixture. Puree until thoroughly blended.
  • Toss warm pasta with the pesto. Top with the remaining half cup toasted walnuts and red pepper flakes if desired. Serve as a room temperature or warm side dish or add cooked chickpeas for a hearty entrée. 

Nutrition

Calories: 357kcal
Chickpea Walnut Pesto Pasta

1.5K shares

Filed Under: Blog, Entrees, Recipes

Reader Interactions

Comments

  1. Suzy

    March 15, 2018 at 9:00 am

    Love this idea! Chickpeas are my favorite!

    Reply
  2. Tara

    March 15, 2018 at 10:01 am

    5 stars
    I love using spinach during the winter months. This pasta dish sounds incredible and it comes together so easily!

    Reply
    • Marisa

      March 15, 2018 at 10:43 am

      Yes. The ease is the reason I love this recipe!

      Reply
  3. Julia

    March 15, 2018 at 10:17 am

    5 stars
    Mmm, homemade spinach pesto is my favorite! I like the addition of chickpea – haven’t had this flavor combo yet so thanks for the inspiration!

    Reply
    • Marisa

      March 15, 2018 at 10:42 am

      You can do so much with whatever greens you have on hand. The spinach works great hear because it’s so mild!

      Reply
  4. Traci

    March 15, 2018 at 10:36 am

    5 stars
    Yummmm! I’ve been wanting to make something very similar to this, so now you’ve got me all inspired. Yours looks so simple and elegant…my favorite things in a weeknight dinner. Pinning!

    Reply
    • Marisa

      March 15, 2018 at 10:41 am

      Thanks, Traci! It’s one of the best quick and easy recipes! ANd so filling!

      Reply
  5. Lynn | The Road to Honey

    March 15, 2018 at 10:38 am

    It’s pretty amazing how creative you can get with of pesto. Loving that you used spinach instead of basil and that nutritional yeast sounds interesting. I’ve never actually worked with it but definitely interested in learning more about it.

    Reply
    • Marisa

      March 15, 2018 at 10:42 am

      I tried nutritional yeast for the first time a couple years ago. It hads a nice umami flavor to this dish.

      Reply
  6. Barbara Miller

    March 26, 2018 at 1:58 pm

    This looks great; I notice mention of oats in the directions, to be roasted with the walnuts and ground in pesto. There are no oats on the ingredients list. How much and what type are needed?

    Reply
    • Marisa

      March 26, 2018 at 2:11 pm

      Hi Barbara. That was an error. There are no oats in the pesto 🙂 It was a cut and paste error from my Toasted Oat and Nut Bites. THanks for catching it and I hope you love this recipe!

      Reply
  7. Sandi Hemming, RDN LD

    April 27, 2018 at 4:27 pm

    1 star
    1/2 c of olive oil and a cup of walnuts – high fat recipe for special occasions!

    Reply
    • Erin

      April 27, 2018 at 5:06 pm

      5 stars
      I actually think this is a great dish for everyday. It’s under 360 calories & a great mix of plant based good fats which have been shown to promote heart health & increase the absorption of fat soluble nutrients. I find many individuals take in too many refined grains and not enough healthy fats and this recipe is the perfect solution for that.

      Reply
      • Marisa

        April 28, 2018 at 5:00 pm

        I couldn’t have said it better myself, Erin! Thanks for the note! I eat olive oil and nuts every day and feel great about it considering all of the research to support the benefits of healthy fats.

        Reply
  8. Amy Gorin

    April 27, 2018 at 5:03 pm

    5 stars
    This has all my fave ingredients in it. Looks great! Love the power of healthy fats. 🙂

    Reply
    • Marisa

      April 28, 2018 at 4:58 pm

      Yes. I’m sure I eat olive oil and some kind of nut every single day. So this just makes it easier to do! Thanks, Amy!

      Reply
  9. Erin

    April 27, 2018 at 5:04 pm

    5 stars
    Delicious!! I love this combo! What a great way to add more healthy fats into the diet 🙂

    Reply
    • Marisa

      April 28, 2018 at 4:55 pm

      Thank you, Erin!!

      Reply
  10. Victoria Shanta Retelny

    April 27, 2018 at 5:31 pm

    5 stars
    Pesto is truly one of my favorites! I love it with pasta and now I’ll try adding chickpeas to it! This recipe looks delicious! You can’t go wrong with healthy fats for flavor, satiety and overall health, too. 😉

    Reply
    • Marisa

      April 28, 2018 at 4:53 pm

      Thank you, Victoria! So true. And I love how easy this recipe comes together for a filling meal!

      Reply
  11. Meme from Living Well Kitchen

    May 15, 2018 at 4:39 pm

    5 stars
    Hello, delicious!! I love how easy this is!
    Pesto is one of my favorite condiments because it is filled with so many nutrients and tastes amaaaaazing! And since I don’t always have fresh basil, using spinach is a great alternative!

    Reply
    • Marisa

      May 15, 2018 at 4:53 pm

      Exactly! I always have spinach waiting to be used in the fridge so this is a great way to extend it in a delicious way. Thanks Meme!

      Reply
  12. Katie

    May 15, 2018 at 10:50 pm

    5 stars
    Proof indeed that pasta can be good and so good for you! Looking forward to trying this.

    Reply
    • Marisa

      May 18, 2018 at 12:01 pm

      Thank you, Katie! It makes for a delicious easy meal! Maybe I will add a little beet powder to the next batch.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

Popular Recipes

  • Cheddar Cauliflower Bites on Marble with Chives in Background
    Cheddar Chive Cauliflower Bites
  • Overhead moon milk photo
    Moon Milk
  • Egg Roll in Bowl side view
    Vegan Egg Roll in a Bowl
  • Blood Orange Mocktail Overhead
    Sparkling Blood Orange Mocktail
  • Pumpkin pasta in bowls with a fork on the side
    Creamy Pumpkin Pasta
    with Toasted Walnuts and Spinach
  • Slow Roasted Tomato Basil Linguine with Toasted Pine Nuts
    Slow Roasted Tomato Basil Linguine
    with Toasted Pine Nuts

Dinner Time Recipes

  • Pinto Bean and Cheese Burritos Stacked on a plate
    Freezer Friendly Pinto Bean Cheese Burrito
  • Cheese Tomato Tart on parchment
    Easy Tomato Cheddar Tart
  • Two filets of black cod in skillet with sauce.
    Honey Garlic Alaska Sablefish with Broccoli
  • Roasted Cauliflower Chickpea Arugula Pasta
  • sliced flatbread with bowls of arugula
    Easy Roasted Vegetable Flatbread
  • Salmon Pesto Pasta in a White Skillet
    Salmon Kale Pesto Pasta
See more Entrees →

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Food and Nutrition Consultant | Speaker | Writer | Spokesperson

Copyright 2019 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy