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Close-up shot of the finished dish served in a bowl, garnished with fresh parsley and a sprinkle of red pepper flakes. The creamy pasta dish sits on a plate with a soft shine, ready to be enjoyed

Vegan Chickpea Pot Pie Pasta Recipe

A creamy and satisfying vegan pasta dish with hearty vegetables and chickpeas, perfect for a quick and nutritious meal. The flavors come together beautifully with a rich sauce that complements the pasta and vegetables. Enjoy!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine vegan
Servings 4
Calories 420 kcal

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.
    Close-up shot of a large stainless steel pot filled with salted water, bubbling vigorously on the white marble cooktop. Steam rises from the water, with a wooden spoon resting on the counter nearby
  • In another large pot, melt vegan butter over medium heat. Add diced onion and sauté for 5-7 minutes until soft and slightly browned.
    Close-up shot of vegan butter melting in a medium-sized stainless steel pot on the white marble cooktop. Diced yellow onion is added, and the mixture sizzles as it softens and slightly browns
  • Add minced garlic and diced carrots, sauté for an additional 5 minutes.
    Close-up shot of minced garlic and diced carrots being added to the pot with sautéed onions. The ingredients mix together in the pan, with a faint steam rising above the contents
  • Add peas and corn, sauté for 1-2 minutes.
    Close-up shot of peas and corn being added to the pot and sautéed along with the carrots and onions. The vegetables are vibrant in color, and the mix gently sizzles in the pot on the white marble cooktop.
  • Stir in vegetable broth, cashew cream, nutritional yeast, gluten-free flour, salt, pepper, and thyme. Whisk until smooth and fully incorporated.
    Close-up shot of vegetable broth and cashew cream being poured into the pot with sautéed vegetables. A whisk is stirring the mixture, ensuring it is 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.
    Close-up shot of the creamy vegetable mixture gently boiling in the pot. Bubbles form along the edges, and steam rises from the surface as the ingredients thicken
  • Add the al dente pasta and let everything simmer for another 5 minutes to allow the flavors to meld.
    Close-up shot of al dente pasta being added to the thickened creamy vegetable mixture. The pasta is gently stirred into the sauce, absorbing the flavors as it simmers on the white marble cooktop
  • 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.
    Close-up shot of the finished dish served in a bowl, garnished with fresh parsley and a sprinkle of red pepper flakes. The creamy pasta dish sits on a plate with a soft shine, ready to be enjoyed