This roasted red pepper and chickpea pasta is a wholesome, plant-based dinner that delivers both comfort and nutrition in under 30 minutes.
Creamy roasted peppers blend with tender tomatoes and hearty chickpeas, creating a naturally protein-rich, fiber-packed sauce with a touch of smoky spice.
Low in saturated fat yet satisfying and filling, this simple vegan pasta makes a balanced, quick option for busy weeknights while still feeling special enough to serve for guests.
Creamy Roasted Pepper Chickpea Pasta
A creamy, flavorful vegan pasta made with roasted red peppers, chickpeas, and tomatoes for a protein-rich, fiber-filled meal. Quick to prepare, naturally low in saturated fat, and perfect for weeknight dinners or meal prep.
Equipment
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 medium saucepan (for sauce)
- 1 cutting board
- (1) Chef’s knife
- 1 Wooden spoon (for stirring)
- 1 measuring cup
- Measuring spoons (teaspoon, tablespoon)
Ingredients
- 8 oz 225 g brown rice penne or pasta of choice
- 2 tsp olive oil
- 1 small shallot diced (or ¼ yellow/white onion)
- 3 cloves garlic minced
- ¼ tsp red pepper flakes
- ⅛ tsp smoked paprika
- ⅛ tsp ground black pepper
- ⅛ tsp dried oregano
- 1 tbsp tomato paste
- 1 cup 240 g diced tomatoes (canned or fresh)
- 2 roasted red bell peppers finely chopped (with juices)
- 1½ cups 250 g cooked chickpeas, roughly chopped
- 2 –3 tsp freshly squeezed lemon juice to taste
- Fresh basil chives, or parsley (optional, for garnish)
- Hemp seed parmesan optional, for serving
Instructions
- Prepare the Pasta Base: Fill a large pot with water and bring it to a rolling boil. Once boiling, add a generous pinch of salt—this seasons the pasta from the inside out. Gently drop in the pasta of your choice (brown rice penne or any gluten-free/regular pasta). Cook according to the package instructions until al dente, meaning tender but still with a slight bite. Before draining, carefully scoop out about ¼ cup of the starchy cooking water and set it aside—this will later help the sauce cling to the pasta. Drain the pasta in a colander and keep it nearby.
- Sauté the Aromatics: Place a medium saucepan over medium heat and add the olive oil. When the oil shimmers slightly, add the finely diced shallot (or onion). Stir frequently and cook until it turns soft and translucent, about 4–6 minutes. This step builds the flavorful base for the sauce. Next, add the minced garlic and continue stirring for 1 minute until fragrant—be careful not to let it burn, as garlic can turn bitter quickly.
- Bloom the Spices: To deepen the flavor, sprinkle in the red pepper flakes, smoked paprika, black pepper, and dried oregano directly into the pan. Stir continuously for about 30 seconds. This “blooming” process allows the natural oils of the spices to release and infuse into the oil, giving the sauce a warm, smoky, and slightly spicy undertone.
- Build the Sauce Foundation: Stir in the tomato paste, making sure it coats the onion and garlic mixture evenly. Cook it for 1–2 minutes, stirring constantly. This step caramelizes the tomato paste slightly, reducing its raw acidity and unlocking a richer, umami-packed flavor. Next, pour in the diced tomatoes along with their juices. Stir to combine and let them cook gently for 2–3 minutes until they begin to soften and break down.
- Incorporate Roasted Red Peppers and Chickpeas: Add the finely chopped roasted red bell peppers, making sure to include any juices they released when chopped—this adds natural sweetness and depth to the sauce. Then, fold in the roughly chopped chickpeas. The chickpeas bring hearty texture and plant-based protein to the dish. Stir everything together and let it simmer gently for about 5 minutes, allowing the flavors to meld together.
- Combine Pasta with Sauce: Pour the reserved ¼ cup of pasta cooking water into the sauce, stirring well to loosen and unify the mixture. Add the cooked pasta directly into the saucepan. Toss everything together gently but thoroughly, ensuring every piece of pasta is coated with the vibrant roasted pepper and chickpea sauce. If you notice the sauce feels too thick, splash in an extra tablespoon or two of pasta water until it reaches your preferred consistency.
- Season and Brighten: Before serving, taste the pasta carefully. Adjust with salt and freshly ground black pepper as needed. Squeeze in freshly squeezed lemon juice (about 2–3 teaspoons), which brightens the dish, balances the sweetness of the peppers, and enhances all the flavors. Stir well after adding the lemon juice.
- Garnish and Serve: Remove the saucepan from the heat and divide the pasta among bowls or plates. Sprinkle fresh herbs such as basil, chives, or parsley over the top for freshness and color. If you like a cheesy flavor, add a sprinkle of hemp seed parmesan or your favorite vegan parmesan. Serve immediately while warm, and enjoy a wholesome, satisfying, and protein-rich pasta dinner.
Notes
- Always reserve a small amount of pasta cooking water—it’s starchy and works like a natural thickener to help the sauce cling to the pasta.
- Roughly chopping the chickpeas prevents them from rolling around and helps them absorb the sauce better, giving every bite more flavor.
- Jarred roasted red peppers save time, but roasting your own at home brings a deeper, smokier taste.
- Fresh lemon juice is essential—it cuts through the sweetness of the peppers and balances the flavors beautifully.
- If you’re using gluten-free pasta, store the pasta and sauce separately to avoid soggy leftovers.
