Italian-inspired One-Pot

One-Pot Creamy Chickpea Pasta (Vegan)

This One-Pot Creamy Chickpea Pasta is simple, satisfying, and totally vegan. With just a few ingredients, you get tender pasta coated in a rich chickpea-tomato sauce, with whole chickpeas adding little pops of texture in every bite. Garlic, olive oil, and a touch of thyme give a nod to Italian flavours, all in one easy, no-fuss pot.

Vegan

Vegetarian

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You might think a pasta this creamy has a secret stash of dairy hiding somewhere—but nope! This one-pot easy vegan pasta gets all its silky richness from a simple chickpea cream that’s basically hummus in disguise. It’s easy, comforting, and totally vegan, and honestly, I’m a firm believer that hummus makes everything better. In this dish, it turns a few humble ingredients into a cozy, flavour-packed wholesome meal that will have everyone coming back for seconds.

Creamy & comforting — a bowl of vegan comfort food.

Ingredients on counter: can of tomatoes, lemon, pepper, olive oil, dry pasta, chickpeas, thyme, carrot, chiles, garlic, bay leaves — Chickpeas and pasta; an ancient and deliciously wonderful tradition

Making the Lemony Chickpea Cream for a Silky Sauce

This step is where the magic starts. One can of chickpeas gets transformed into a silky sauce that will later make the sauce luxuriously smooth. If you have an immersion blender, it’s quick and effortless, but don’t worry if you don’t—using potato masher works too! It will take a bit of elbow grease, and the texture will be thicker, which isn’t necessarily a bad thing. The slightly chunkier cream adds extra body and a rustic feel to the final dish.

Immersion blender blending chickpeas in mason jar — Use a hand (immersion) blender to combine chickpeas, lemon juice, olive oil, and water

Spoonful of chickpea cream in mason jar — Blend until creamy, which I have more or less achieved here 😁

Sweating the Vegetables for Maximum Flavour

Warming the olive oil over low heat is your chance to coax out the deep flavours of the vegetables and herbs. Carrots, bay leaves, thyme, and a pinch of salt gently release a fragrant base that sets the stage for the rest of the sauce. Adding garlic, tomato paste, and optional chilli flakes intensifies the aroma. Covering the pot lets the flavours mingle and develop, giving you a rich, comforting foundation in just ten minutes.

Carrot, bay leaves, thyme cooking in oil — Cook the vegetables and spices together to create a marriage of flavours

Adding Tomatoes & Chickpeas for a Hearty Vegan Pasta

Once the vegetables are softened, it’s time for the tomatoes and the rest of the chickpeas to join the party. Crushing the tomatoes gently with a wooden spoon releases their natural juices, while stirring in the chickpeas creates a nice nutty texture throughout the sauce. Cooking pasta directly in sauce is one of my favourite cooking techniques because it becomes so flavourful as it cooks; every bite carries a bit of the essence of the sauce.

Stir frequently to prevent sticking, and be ready to add a splash of water if needed—the goal is tender, al dente pasta.

Shell pasta cooking directly in tomato and chickpea sauce — Add uncooked Conchigliette pasta directly to the sauce

Pasta with tomato sauce and chickpea cream, so creamy looking — Fold the lemony chickpea cream into the pasta

🍷 Wine & Drink Pairing:

Sauvignon Blanc

It's perfect with the lemony chickpea cream and thyme.

Medium-bodied Chianti or Sangiovese

For a red option to complement the tomato sauce.

Non-alcoholic? Sparkling water with lemon and a sprig of thyme

It's refreshing and ties in nicely with the dish.

Finishing Touches for Your Creamy Vegan Pasta

Once the lemony chickpea cream is stirred in, the sauce becomes silky and bright in flavour. A little extra olive oil adds richness, and a quick taste to adjust the salt and pepper will help bring it all together. Scoop the pasta into bowls, drizzle a little extra olive oil on top, and enjoy a simple, comforting vegan meal!

Creamy vegan chickpea pasta in a bowl topped lightly with thyme — Drizzle with olive oil, serve and enjoy!

Tips for Meal Prep, Texture Boosts, and Herb Variations

Meal Prep: Leftovers keep well in the fridge for up to 3 days—or freeze for an easy weeknight dinner. Reheat gently on the stove or in the microwave, adding a splash of water or plant-based milk if the sauce thickens.
Texture Boost Ideas: Get creative with toasted pine nuts, walnuts, or cashews sprinkled on top to add crunch and richness. If you try this I would love to hear what worked best; be sure to share on Instagram or TikTok and use #MadeWithSageAndParsley so I can see it!
Herb Variations: Fresh basil or parsley stirred in at the end brightens the flavours beautifully. 🌿
Change the Pasta: Short pasta shapes like penne, fusilli, or shells work best, but feel free to use whole wheat or gluten-free varieties.
Make it Spicy: Add a pinch of red chilli flakes or a drizzle of hot sauce to give the dish a gentle kick. Full disclosure, I have added generous amounts of hot sauce to this pasta when eating it as a leftover. My husband thinks I'm mad to "ruin" the flavours I worked so hard to create, but I just can't help it. 😝
Serving Ideas: Serve with a side of crusty bread, garlic toast, or a light green salad for a full meal.

Creamy chickpea pasta in a bowl with a fork showing texture

One-Pot Creamy Chickpea Pasta (Vegan)

Cuisine: Italian-inspired

Recipe Feature: One-PotBeans & Legumes

Diet: VeganVegetarian

Servings

Serves 4

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Ingredients

2 cans 439 ml (15 oz) each chickpeas, drained and rinsed
7-8 Tbsp olive oil (divided)
Juice of ½ lemon
1 medium carrot, finely chopped
3 bay leaves
½ tsp fresh thyme leaves (from about 3–4 sprigs, stems discarded)
1 tsp onion powder
3 cloves garlic, minced
1 Tbsp tomato paste
¼ tsp chilli flakes (optional)
1 can (411 g / 14.5 oz) whole peeled tomatoes
350 g Conchigliette (small shell pasta) (or sub with another small pasta)
Salt & Pepper

Directions

Place one can of chickpeas in a tall container. Add 3 Tbsp olive oil and the juice of ½ lemon. Use a hand (immersion) blender to blend until smooth and creamy, adding 2–3 tbsp water if needed. Set aside. The remaining chickpeas will go into the sauce later.
In a large pot over low heat, warm 3 Tbsp olive oil. Add the carrot, bay leaves, fresh thyme, onion powder, and ¼ tsp of salt. Cover and let the vegetables gently sweat for 5 minutes. Add the garlic, tomato paste, and optional chilli flakes. If needed, add a splash of water to prevent burning. Cover for 5 more minutes.
Remove bay leaves then add the tomatoes. Use a wooden spoon or spatula to gently crush them in the pot as they cook. Stir in the second can of chickpeas. Season with ¼ tsp of salt and ¼ tsp of pepper.
Add uncooked Conchigliette pasta directly to the sauce. Stir to coat. Pour in 2½ cups of water and cook over medium heat. Stir frequently to avoid the pasta sticking to the bottom of the pot. If needed, splash in a little extra water until the pasta is al dente and the sauce is creamy.
Fold in the lemony chickpea cream. Stir in an extra 1 Tbsp olive oil for richness. Taste and adjust with additional salt and pepper as needed. The salt is what really pulls everything together here, so don't be shy to add more. But the total amount will depend on your tomatoes and personal taste.
Dish into bowls and add a drizzle of olive oil before serving.

Tips

🍝 Since pasta cooks directly in the sauce, start tasting a minute or two before the package directions to avoid overcooking. Let the pasta sit for 1–2 minutes after cooking. It thickens slightly and allows the flavours to meld.