Lucy Di Marino

One Pot Chickpea Pasta with Cheese

Full of flavour and texture, this rich yet light one pot chickpea pasta has a simple tomato sauce and is topped with a crumbly, grated, melting cheese. Perfect for a side or main meal, this pasta is delicious for lunch or dinner, warm or cold.

Makes One Large/ Two Small Servings



½ tsp rock salt
1 tbsp dried basil
1 tbsp garlic powder
1 tbsp onion powder
150 g gluten free pasta
240 g cooked chickpeas
450 ml water
500 g passata


20 g rock salt
45 ml ACV
80 g nutritional yeast
95 ml water
380 g creamed coconut


To make the cheese, blend the ingredients together until completely smooth and transfer to a mould or lined dish. Freeze to set for 15 minutes. Store frozen in an airtight container until used, thawing for a few minutes before slicing or grating.

To make the pasta, add everything apart from the salt to a large pan and cook over high heat for 15 minutes, stirring to keep the pasta from sticking. Once ready, stir in the salt and transfer to serving bowls. Sprinkle with grated cheese and season with black pepper.