Creamy Tomato Chickpea Pasta with Lemon Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant vegan pasta dish featuring sun-ripened tomatoes, protein-packed chickpeas, and a bright lemon finish that's ready in 35 minutes. This Mediterranean-inspired vegetarian recipe (vegan, gluten-free), ready in about 35 minutes, pairs spaghetti, canned crushed tomatoes, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 28 oz canned crushed tomatoes and 15 oz drained chickpeas, then simmer for 10 minutes until thickened and sauce coats the back of a spoon.
  4. Step 4: Add 1/2 cup fresh basil, 1 tsp salt, and 2 tbsp nutritional yeast, stirring until fully incorporated. Toss with drained pasta, adding reserved pasta water 1 tablespoon at a time until creamy.
  5. Step 5: Grate zest from 1 lemon over the pasta, then serve immediately with extra basil.

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