This easy 10-ingredient Roasted Tomato Chickpea Pasta is the perfect vegan Summer dinner recipe! Roasted tomatoes, garlic, and chickpeas make the perfect flavorful sauce when paired with al dente pasta.
Look, I love a good can of tomato sauce. However, there is something SO special about a homemade pasta sauce made with fresh tomatoes.
This pasta with chickpeas and tomatoes is a twist on my fan-favorite Tomato Basil Pasta. However, this time we're roasting the tomatoes and adding in chickpeas for an extra boost of protein!
Ingredients:
Ingredient notes:
- Roma /Tomatoes on the vine: Are best in the Summer when they're in season, but can also be substituted for San Marzano Tomatoes, Ropreco, or Plum tomatoes. The benefit of using Roma tomatoes is they have fleshier pulps so they tend to boil down faster.
- Cherry Tomatoes: Can be substituted with grape tomatoes or an heirloom cherry tomato mix.
How to make tomato chickpea pasta
Prep tomatoes, garlic & chickpeas
Prep the tomatoes by cutting the larger ones into wedges and discarding the tougher core on the inside. Cherry tomatoes can be left whole or sliced in half.
For the chickpeas, we're using canned cooked chickpeas. Just strain them, rinse, and dry them off before using.
Lastly, slice the garlic. I prefer slices of garlic for this roasted tomato pasta, but you can also mince it if you prefer that texture-wise.
Roast vegetables & cook pasta
Add the tomatoes, chickpeas, and garlic to a 9*13-inch pan. Coat with olive oil, salt, pepper, and dried parsley.
Then, mix together and roast at 425F for 40 minutes. While the veggies are roasting, cook the pasta until al dente.
Mix & top with parmesan and basil
Add the cooked pasta to the pan of roasted tomatoes and chickpeas and mix together. Then, serve and top with vegan parmesan (or regular parm) and basil to enjoy this tomato chickpea pasta!
P.S- If you want a smooth sauce you can add the sauce to a blender and pour it over the pasta for a fun twist.
FAQ & Tips:
Can I make this tomato chickpea pasta gluten-free?
Of course! Just substitute the orecchiette for a gluten-free noodle to make this dish gluten-free. The sauce is already gluten-free as written.
How do I store leftovers?
Leftover roasted tomato pasta can be stored in a closed container for 4-5 days in the fridge or up to 1 month in the freezer. I recommend defrosting frozen pasta in the fridge and, once defrosted, reheating in a pot or the microwave until warmed throughout.
I hope you enjoy this super simple & delicious Roasted Tomato Chickpea Pasta. It's the perfect way to celebrate tomato season and a fun twist on the classic tomato basil pasta dish. Enjoy!
-TSG
More vegetarian pasta recipes you will love:
If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!
Roasted Tomato Chickpea Pasta
Ingredients
- 6 medium Roma tomatoes/ tomatoes on the vine
- 10 ounces cherry tomatoes
- 15 ounce can cooked chickpeas strained, rinsed, and dried
- 8 cloves garlic thinly sliced
- ¼ cup olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon truffle salt
- ½ teaspoon ground black pepper
- 8 ounces orecchiette pasta
- fresh basil optional, as topping
- vegan parmesan optional, as topping
Instructions
- Preheat the oven to 425F and prep the veggies. Cut the Roma tomatoes into wedges and discard the core in the center. peel & thinly slice the garlic cloves. Strain & rinse the canned chickpeas and then pay dry.
- Add the chopped Roma tomatoes, cherry tomatoes, chickpeas, and sliced garlic to a 9*13 inch pan. Then, add the olive oil, Italian seasoning, truffle salt, and black pepper to the pan. Mix together until the tomatoes and chickpeas are completely coated.
- Add the pan of veggies to the oven and roast for 40 minutes, removing to stir halfway through.
- While the veggies are roasting, cook the pasta until al dente. Then, strain and set aside.
- Add the cooked pasta to the pan of roasted veggies. Stir together to coat and then serve. Top with fresh basil & vegan parmesan to enjoy!
Notes
- To make gluten-free substitute orecchiette pasta for gluten-free noodles.
- Leftover pasta can be stored in a closed container for 4-5 days in the fridge or up to 1 month in the freezer.
- I recommend defrosting frozen pasta in the fridge and, once defrosted, reheating in a pot or the microwave until warmed throughout.
- To make this recipe vegan, just use vegan parmesan in place of vegetarian parmesan cheese.
Leave a Reply