There’s something incredibly cozy about a hearty bowl of pasta, especially when it’s packed with veggies and smothered in a creamy sauce. This Vegan Chickpea Pot Pie Pasta takes all the comforting flavors of a classic pot pie and transforms them into a simple, one-pot pasta dish.
With chickpeas for protein, peas, corn, and carrots for a burst of color and flavor, and a luscious cashew cream sauce, it’s everything you love about pot pie—but in pasta form!
When I first made this recipe, I was amazed at how easy it was to pull together. The cashew cream sauce brings a rich, velvety texture to the dish, while nutritional yeast adds that cheesy flavor we all crave.
The chickpeas give it a hearty, filling quality, and the combination of peas and corn provides a nice balance of sweetness and earthiness. Every bite feels like a warm, comforting hug.
If you’re a fan of pot pie but need something a little quicker and lighter, this is your go-to recipe. It’s the perfect meal for cozy nights or when you’re craving something satisfying and nourishing.
Why You Will Be Hooked?
- Comfort in a Bowl: This dish brings all the cozy vibes of pot pie in pasta form!
- Vegan & Gluten-Free: Perfect for anyone with dietary restrictions, without sacrificing flavor or heartiness.
- Hearty & Filling: Chickpeas, veggies, and a creamy sauce make this dish satisfying enough for a main course.
- Simple Ingredients: Everything you need is easy to find and likely already in your pantry.
- Quick to Make: From start to finish, you’ll have this dish on the table in about 30 minutes.
Vegan Chickpea Pot Pie Pasta Recipe
Equipment
- Large pot
- Saucepan
- Whisk
- Stirring spoon
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 10 ounces uncooked pasta I used gluten free
- 3 tablespoons vegan butter
- 1 small yellow onion
- 1 tablespoon minced garlic
- 2 carrots peeled and diced small
- 1 cup peas
- 1 cup corn
- 1 can chickpeas drained and rinsed
- 1 ½ cups vegetable broth
- ½ cup cashew cream click for the recipe
- 2 tablespoons nutritional yeast
- 2 tablespoons gluten free all purpose flour can sub regular
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 ¼ teaspoons dried thyme
Instructions
- Bring salted water to a boil and cook pasta for 1-2 minutes less than package instructions.
- In another large pot, melt vegan butter over medium heat. Add diced onion and sauté for 5-7 minutes until soft and slightly browned.
- Add minced garlic and diced carrots, sauté for an additional 5 minutes.
- Add peas and corn, sauté for 1-2 minutes.
- Stir in vegetable broth, cashew cream, nutritional yeast, gluten-free flour, salt, pepper, and thyme. Whisk until smooth and fully incorporated.
- Bring the mixture to a low boil, then reduce to simmer and cook for about 5 minutes, or until it thickens.
- Add the al dente pasta and let everything simmer for another 5 minutes to allow the flavors to meld.
- Taste and adjust seasonings with additional salt, pepper, or other seasonings as needed.
- Serve, garnished with fresh parsley and a sprinkle of red pepper flakes.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 420kcal |
| Carbohydrates | 60g |
| Fibre | 10g |
| Fat | 16g |
| Protein | 14g |
| Sugar | 8g |
Try More Delicious Pasta Recipes!
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
