Chickpea Pasta Herb Oil Rainbow (Print View)
Chickpea pasta paired with bright vegetables and zesty herb oil offers a vibrant, satisfying plant-based main dish.
# Components:
→ Pasta
01 - 12 ounces (340 g) chickpea pasta (penne, fusilli, or rotini)
→ Vegetables
02 - 1 cup (150 g) cherry tomatoes, halved
03 - 1 small red bell pepper, thinly sliced
04 - 1 small yellow bell pepper, thinly sliced
05 - 1 small zucchini, thinly sliced into half-moons
06 - 1 small carrot, peeled and julienned
07 - 1 cup (100 g) broccoli florets
08 - 1/2 cup (60 g) sugar snap peas, trimmed and halved
09 - 1/2 small red onion, thinly sliced
→ Herb Oil
10 - 1/3 cup (80 ml) extra-virgin olive oil
11 - 1/4 cup (10 g) fresh basil leaves
12 - 2 tablespoons fresh parsley leaves
13 - 2 tablespoons fresh chives
14 - 1 small garlic clove
15 - Zest of 1 lemon
16 - 1 tablespoon lemon juice
17 - 1/2 teaspoon sea salt
18 - 1/4 teaspoon freshly ground black pepper
→ Finishing Touches
19 - 2 tablespoons toasted pine nuts (optional)
20 - Vegan parmesan or nutritional yeast, to taste (optional)
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook the chickpea pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set the drained pasta aside.
02 - Combine the extra-virgin olive oil, fresh basil, parsley, chives, garlic clove, lemon zest, lemon juice, sea salt, and black pepper in a blender or food processor. Blend until the mixture is smooth and achieves a vibrant green hue. Set aside.
03 - Heat a splash of olive oil in a large skillet over medium heat. Add the thinly sliced red onion and sauté for 2 minutes until softened. Introduce the sliced bell peppers, julienned carrot, zucchini half-moons, broccoli florets, and halved sugar snap peas to the skillet. Sauté for 4–5 minutes, stirring regularly, until the vegetables are tender-crisp. Add the halved cherry tomatoes and cook for an additional minute.
04 - Transfer the cooked chickpea pasta to the skillet with the sautéed vegetables. Pour the prepared herb oil over the pasta and vegetables. Toss thoroughly to ensure everything is evenly coated. If a more saucy consistency is desired, gradually incorporate small amounts of the reserved pasta water until the desired texture is achieved.
05 - Adjust the seasoning of the dish with additional salt and freshly ground black pepper, as needed.
06 - Serve the pasta warm. Garnish with optional toasted pine nuts and a sprinkle of vegan parmesan or nutritional yeast, if desired.
# Expert Advice:
01 -
- Ready in just 35 minutes for a quick weeknight dinner
- Packed with protein from chickpea pasta no need for additional meat
- Customizable with whatever vegetables you have on hand
- Bright herb oil creates restaurant quality flavor with minimal effort
02 -
- High in plant protein with approximately 17g per serving
- Contains 8 different vegetables for maximum nutritional variety
- Naturally gluten free when using certified gluten free chickpea pasta
03 -
- For the most vibrant herb oil blanch herbs in boiling water for 10 seconds then immediately plunge into ice water before blending. This preserves their bright green color.
- When cooking chickpea pasta stir frequently during the first few minutes to prevent sticking. Unlike wheat pasta it releases more starch initially.
- For a stunning presentation arrange cooked vegetables by color before adding pasta and herb oil. This creates a rainbow effect that makes the dish truly Instagram worthy.