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Chef Verde
3 days ago

15-Minute Vegan Zucchini Chickpeas Summer Pasta (High Protein, Flavor-Packed)

15-Minute Vegan Zucchini Chickpeas Summer Pasta (High Protein, Flavor-Packed)

Recipe Details

Author makepurethyheart
Prep Time 10 minutes
Cook Time 30 minutes

Summary

Bright, zesty, and packed with protein, this vegan summer pasta pairs garden-fresh zucchini and basil with chickpeas, lemon, and a savory miso-bouillon umami finish—fast enough for weeknights, vibrant enough for al fresco dining.

Instructions

  1. 1

    Sauté the aromatics: Heat olive oil in a skillet. Add garlic powder (or minced fresh garlic) and let it bloom until fragrant.

  2. 2

    Cook the zucchini and tomatoes: Add sliced zucchini and halved cherry tomatoes. Sauté until the zucchini softens and the tomatoes release their juices.

  3. 3

    Add chickpeas and flavor base: Stir in chickpeas, white miso paste, and Better Than Bouillon vegetable base. Add a splash of reserved pasta water to create a silky sauce.

  4. 4

    Incorporate spinach and lemon: Add spinach and let it wilt. Squeeze in lemon juice for brightness.

  5. 5

    Toss with pasta: Add cooked pasta directly into the skillet (or use a one-pan method if desired) and toss until well coated. Adjust seasoning with salt, pepper, or extra lemon.

  6. 6

    Make garlic croutons: While pasta cooks, cube bread and toss with olive oil and garlic powder (or minced garlic). Toast in the oven or skillet until golden and crispy.

  7. 7

    Serve and garnish: Plate the pasta, sprinkle with vegan cheese, top with croutons, and finish with fresh torn basil and lemon zest.

Ingredients

  • 12 oz (340 g) pasta (penne, fusilli, or rotini work best)
  • 2 medium zucchini (sliced into half-moons)
  • 1 can (15 oz / 425 g) chickpeas (drained and rinsed)
  • 1 cup cherry tomatoes (halved)
  • 2 cups spinach (loosely packed)
  • 1 handful basil leaves (torn)
  • 1 medium lemon (juiced; zest for garnish)
  • 2 tablespoons olive oil
  • 1 tablespoon white miso paste
  • 1 teaspoon Better Than Bouillon vegetable base (vegan)
  • 2 tablespoons vegan cheese (shredded (optional))
  • 2 slices crusty bread (cubed, for croutons)
  • 1 teaspoon garlic powder
  • 2 garlic cloves (fresh, minced)
  • to taste salt
  • to taste black pepper
  • 1/2 cup reserved pasta water (for adjusting sauce consistency)
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