Creamy Beetroot Pasta with Crispy Chickpeas (Vegan High-Protein)
This Creamy Beetroot Pasta with Crispy Chickpeas is simple to make and is packed with plant-based protein and high-fibre ingredients. This no-chop recipe is perfect for a midweek meal to share.
I love a good pasta dish but don’t have them often enough (despite my Italian heritage!). So, I decided to change that, and this recipe is one of the best I’ve made. It’s loaded with good-for-you ingredients, fibre, protein and antioxidants and tastes amazing. I love using these frilly noodles but regular or wholewheat spaghetti, tagliatelle or other pasta shapes work just as well. The sauce is so dreamy and comes together in the blender in 2 minutes before being stirred into the cooked pasta.
Why will I love this pasta?
This pasta dish is amazing:
- Creamy, saucy and super smooth
- Vibrant, nourishing and packed with antioxidants
- Rich in vitamins and minerals
- Great source of protein and fibre
- Easy to make in a few steps
- Packed with plant-based goodness
- Naturally dairy-free and egg-free
- Gluten-free and nut-free
- Contains over 10 different plant points
- The sauce is made in 2 minutes in the blender
- Serve with your favourite pasta or noodles
- Delicious topped with spiced roasted crispy chickpeas
- Great for meal prep
- Every one will love it
- Rich, earthy, light and wholesome
- Perfect for Valentines/Galentines or date night
If you already love the sound of this pasta, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the chickpeas:
- Chickpeas: I use the Bold Bean Co Queen Chickpeas which are so plump and juicy and slightly bigger than regular chickpeas. You can use tinned ones, too. Drain and rinse them before patting them dry to crisp up.
- Olive oil: I am loving Citizens of Soil olive oils (take a look here) or use your preferred oil.
- Sweet smoked paprika: for a smokey but sweeter spice.
- Salt and pepper: to season.
As for the sauce:
- Pre-cooked beetroot: this is the vacuum-packed style of beetroot without vinegar, chilli or added ingredients.
- Silken tofu: this is the magic ingredient that makes for the creamiest sauces while adding lots of protein.
- Nutritional yeast: adds a lovely savoury flavour without it tasting cheesy.
- Garlic: fresh if best for flavour.
- White miso paste: this is paler in colour and less intense than dark brown miso paste, but both work well to add umami-richness.
- Cumin: for the earthy flavour.
- Lemon juice: for tang.
- Pasta: use your favourite pasta for this recipe, ideally a long one like spaghetti, tagliatelle or noodles. Make sure they are vegan and gluten-free where needed and use wholewheat, soba or rice for added nutrition.
I like to serve this with some fresh herbs and black pepper, too.
Is this gluten-free and nut-free?
This is gluten-free as long as you use GF pasta and the recipe is also nut-free.
How do I make this?
This is ready to make in a few steps:
- Drain, rinse and pat the chickpeas dry: and add to a non-stick baking tray.
- Toss with the seasoning and oil: and roast for 25 minutes until crispy.
- Meanwhile blend together the sauce ingredients: until smooth.
- Cook the pasta according to packet instructions: and drain, reserving some of the water.
- Add back into the pan with the beetroot sauce: and some reserved pasta water.
- Stir well and warm through: before serving with the chickpeas, herbs and pepper.
How long will it last?
Once made, keep the sauce in the fridge in a sealed container for 2-3 days, and once stirred into pasta, it is best eaten the same day. That said, you can keep leftover pasta and sauce in the fridge for 1-2 days and warm back up with a splash of water.
What other recipes can I try?
For more pasta and chickpea/bean dishes:
- Creamy Curry Chickpeas with Spinach
- Vegan Tomato Pesto Lasagne Soup
- Green Goddess Pasta Salad with Chickpeas
- Chickpea Ceasar Pasta Salad
- Creamy Pesto and Tomato Gnocchi
Creamy Beetroot Pasta with Crispy Chickpeas (Vegan High-Protein)
This Creamy Beetroot Pasta with Crispy Chickpeas is simple to make and is packed with plant-based protein and high-fibre ingredients. This no-chop recipe is perfect for a midweek meal to share.
Ingredients
For the Crispy Chickpeas:
- 1 tin chickpeas, drained (drained weight 240g)
- 1 tbsp olive oil
- 1 tsp sweet smoked paprika
- Salt and pepper
For the Sauce:
- 350g pre-cooked vacuum-packed beetroot
- 300g pack silken tofu
- 4 tbsp nutritional yeast
- 2 garlic cloves, peeled
- 1 tsp white miso paste
- ½ tsp cumin
- 1 lemon, juiced
- 4 servings pasta
To Serve:
- Fresh herbs e.g. coriander black pepper
Instructions
- For the chickpeas, preheat the oven to 160Fan/180ºC and line a baking tray with parchment paper. Drain and rinse the chickpeas and apt them dry. Add to the tray with the olive oil, paprika, some salt and pepper and toss well. Bake for 25 minutes, until golden and crispy. Toss well halfway through.
- Meanwhile, make the sauce. Add the beetroot, tofu, nutritional yeast, garlic, miso, cumin and lemon to a small blender with some salt and pepper and blend until really smooth. The sauce can now be kept in the fridge for 2-3 days in a sealed container until needed.
- Cook the pasta until al dente, drain and reserve a cup of pasta water.
- Add the pasta back into the pan along with the beetroot sauce and about 60ml (1/4 cup) of reserved pasta water. Stir really well until all the pasta is coated in sauce.
- Serve the pasta in bowls topped with the crispy chickpeas, some herbs and black pepper. Best eaten straight away, but you can keep the pasta and chickpeas (ideally separately) in sealed containers in the fridge for 2-3 days. Warm the pasta back up in a saucepan with a splash of water.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Creamy Beetroot Pasta with Crispy Chickpeas so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With beet love x
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