Chickpea pasta with red bell pepper sauce


In this recipe, we’ll be using chickpea pasta, which is a wonderful gluten-free and low-carb alternative to traditional wheat-based pasta. Combined with the sweet and smoky flavours of roasted red bell peppers, garlic, and aromatic herbs, this dish is sure to satisfy your taste buds and leave you feeling energized and nourished. So, whether you’re a vegan, vegetarian, or simply looking to add more plant-based meals to your diet, this recipe is a must-try.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 4



🌱250 g chickpea pasta (find it HERE)

🌱2 red bell peppers

🌱30 g raw cashew

🌱4 garlic cloves

🌱1 tsp dried basil

🌱150 g smoked tofu

🌱50 ml water

🌱3 Tbsp olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  1. Cook the chickpea pasta as directed on the package label.
  2. While the pasta is cooking, heat some olive oil in a non-stick pan. Add the bell peppers, season them with salt and pepper, and cook for approximately 5 minutes.
  3. Moving on to the sauce: place the roasted bell peppers, raw cashews, minced garlic, 50 ml of water, salt, pepper, and dried oregano in a food processor.
  4. Blend the ingredients until you obtain a creamy sauce.
  5. Transfer the sauce back to the pan and mix it with the cooked chickpea pasta.
  6. For an extra burst of flavour, you can serve your pasta dish with some roasted smoked tofu cubes on top.

Make sure to return to the comments section of this recipe and share with us how your dish turned out if you decide to give it a try! Enjoy and stay tuned for more plant-based culinary ideas. 


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