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Easy Basil Pasta Sauce Topped with Roasted Chickpeas, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining, dinner, pasta

Easy Basil Pasta Sauce topped with Roasted Chickpeas

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 Servings 1x
  • Category: Dinner, Sauce
  • Cuisine: Italian

Description

Fresh, rich, and oh-so-yummy, this Easy Basil Pasta Sauce Topped with Roasted Chickpeas is absolutely delicious and SO easy to make.  This amazing homemade pasta sauce will make you forget all about jarred sauces, and the chickpeas are like tasty little bits of joy! Whole Food Plant Based dish, no oil, no sugar, no highly processed ingredients, and gluten free.

This Easy Basil Pasta Sauce Topped with Roasted Chickpeas recipe was inspired by Half Baked Harvest’s Easiest Tomato Basil Penne with Spicy Italian Chickpeas recipe.


Ingredients

Scale

Basil Pasta Sauce Ingredients:

  • 2 – [ 26.46 oz. carton ] Pomi Strained Tomatoes
  • 1 cup water
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoon dried minced onions
  • 12 teaspoons sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)
  • ½ cup fresh basil leaves (firmly packed) or approx. 15 basil leaves (with ¼ cup water)

Roasted Chickpea Ingredients:

  • 1 can [ 15.5 oz. can ] chickpeas, drained and rinsed
  • Sprinkle sea salt
  • Sprinkle black pepper
  • Sprinkle garlic powder
  • Sprinkle onion powder
  • Sprinkle sweet paprika
  • Very light sprinkle cayenne pepper

Other Ingredients:

  • 1-pound pasta (of choice)
  • ½ cup vegan cream cheese *
  • Fresh basil leaves, chiffonade for topping dish
  • Red pepper flakes
  • Vegan Parmesan Cheese 

Vegan “Parmesan” Cheese Ingredient:

  • ¼ cup raw cashews
  • ¼ cup blanched slivered almonds
  • 2 Tablespoons nutritional yeast
  • ¼ teaspoon sea salt (+/-) *
  • ¼ teaspoon garlic powder

Instructions

Basil Pasta Sauce Instructions

  1. Place the fresh basil leaves and ¼ cup of water into a mini chop and pulse a few times to finely chop the basil. Set aside.
  2. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the sauce ingredients, increase the heat to a boil, then lower to a simmer. Simmer until the pasta is cooked, approx. 12 minutes.

Roasted Chickpea Instructions

  1. Preheat the oven to 400 F.
  2. Rinse, drain, and pat dry the chickpeas. Place them on a baking sheet.  Sprinkle dry seasonings onto the chickpeas and place in the oven at 400 F for 10 minutes.
  3. After 10 minutes, remove from oven and set aside until the pasta is cooked.

Vegan “Parmesan” Cheese Instructions

  1. Add all the ingredients into a high-speed blender and pulse for one minute.
  2. Ready to use!

Pasta Cooking Instructions and Serving

  1. Boil pasta according to package directions until al dente, drain, rinse, and place in a large bowl. Coat the pasta with a generous amount of basil pasta sauce, then transfer the pasta onto a large serving platter.
  2. Top with the roasted chickpeas and dollops of vegan cream cheese (or vegan ricotta cream cheese).
  3. Sprinkle with Vegan Parmesan Cheese, basils pieces, and red pepper flake.

Notes

*Sea Salt:  You may need to add some sea salt. We added 2 teaspoons to the pasta sauce as we felt the added sea salt improved the flavor. Feel free to adjust the sea salt according to your diet.

*Kite Hill Vegan Cream Cheese/Ricotta Cheese:  We absolutely love the Kite Hill brand.  It is the only Whole Food Plant Based compliant brand that we could find.

*Vegan “Parmesan” Cheese: Makes 0.5 Cups

*Vegan “Parmesan” Cheese Storage:  Refrigerate, use within 10 days.  Freezes well, use within 3 months.