Creamy Tomato Chickpea Pasta with Lemon Zest
A vibrant vegan pasta dish featuring sun-ripened tomatoes, protein-packed chickpeas, and a bright lemon finish that's ready in 25 minutes. This mediterranean-inspired vegetarian (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 a quick salad or grain on the side. 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.
Ingredients
- 12 oz spaghetti
- 28 oz canned crushed tomatoes
- 15 oz canned chickpeas
- 1/2 cup fresh basil
- 1 lemon
- 3 tbsp olive oil
- 4 cloves garlic
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 2 tbsp nutritional yeast
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Grate zest from 1 lemon over the pasta, then serve immediately with extra basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Tomato Chickpea Pasta with Lemon Zest take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Tomato Chickpea Pasta with Lemon Zest?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Creamy Tomato Chickpea Pasta with Lemon Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Tomato Chickpea Pasta with Lemon Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Tomato Chickpea Pasta with Lemon Zest vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
