Creamy chickpea pasta with roasted vegetables

Chickpea pasta

This turned out nice although doesn’t look the best presentation. Ideally it needs more salt than I would normally like but definitely worth the try. Particularly good for gluten-free, vegetarian or vegan.



1 tin of chickpeas

3 cloves of garlic or garlic paste

1 chilli

1 onion

1 stick of celery

1 medium carrot

2 portions of dry pasta


half courgette

1 red pepper

a few mushrooms

1 red onion

a few sticks of fresh thyme

2 whole cloves of garlic

olive oil


finely chop or blend all the fresh ingredients.

In a blender, purée the tin of chickpeas

Cook the pasta according to the packet instructions.

Mix the pureed chickpeas and vegetables together with a little bit of the pasta water in with the pasta.


in a polythene freezer bag add the chopped vegetables.

Smash the whole garlic cloves and add to the bag together with the thyme, a drop of olive oil and season lightly with salt and ground black pepper.

Roast in the oven until lightly caramelised

when the pasta dishes ready top with roasted vegetables


2 thoughts on “Creamy chickpea pasta with roasted vegetables

    1. Thanks. It was nice but probably needs more salt than I would normally like to use. Very creamy, healthy and really easy to make as long as you’ve got a good food processor as it would probably be quite difficult to get the right consistency by mashing it by hand X


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