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.
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.
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.
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.
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.
Vegan Chickpea Walnut Pesto Pasta
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
Suzy
Love this idea! Chickpeas are my favorite!
Tara
I love using spinach during the winter months. This pasta dish sounds incredible and it comes together so easily!
Marisa
Yes. The ease is the reason I love this recipe!
Julia
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!
Marisa
You can do so much with whatever greens you have on hand. The spinach works great hear because it’s so mild!
Traci
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!
Marisa
Thanks, Traci! It’s one of the best quick and easy recipes! ANd so filling!
Lynn | The Road to Honey
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.
Marisa
I tried nutritional yeast for the first time a couple years ago. It hads a nice umami flavor to this dish.
Barbara Miller
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?
Marisa
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!
Sandi Hemming, RDN LD
1/2 c of olive oil and a cup of walnuts – high fat recipe for special occasions!
Erin
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.
Marisa
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.
Amy Gorin
This has all my fave ingredients in it. Looks great! Love the power of healthy fats. 🙂
Marisa
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!
Erin
Delicious!! I love this combo! What a great way to add more healthy fats into the diet 🙂
Marisa
Thank you, Erin!!
Victoria Shanta Retelny
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. 😉
Marisa
Thank you, Victoria! So true. And I love how easy this recipe comes together for a filling meal!
Meme from Living Well Kitchen
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!
Marisa
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!
Katie
Proof indeed that pasta can be good and so good for you! Looking forward to trying this.
Marisa
Thank you, Katie! It makes for a delicious easy meal! Maybe I will add a little beet powder to the next batch.