RECIPE: Sun-dried Tomato and Basil Chickpea Pasta

Happy Earth People came up with a way to use chickpeas only to make pasta.  I Love Foodies editor Benike Palfi and I decided to try it out in this sun-dried tomato and basil chickpea pasta recipe. You can read her take on it here.

The recipe is adapted from here.

Serves 4.


This pasta is so good and can literally be finished in 6 minutes (this is how long the pasta takes to cook).  I don’t think I will ever buy another pasta again, it is so tasty and has the exact consistency of pasta.


Cook the chickpea pasta according to package instructions and drain.  Put back on heat.

Put the pasta back into the pot and add the baby spinach, chopped basil, sun-dried tomato pesto and wait for the spinach to wilt.

Add nutritional yeast flakes and other seasoning ingredients to taste.

Serve and enjoy!


Assuming you already have salt, pepper and the oils in your cupboard, the recipe will costs you about R184, depending on where you buy your ingredients!  This is what I paid for my ingredients:

Chickpea pasta R79.99
Tomato pesto paste R39.95
Basil R9.99
Baby spinach R27.99
Nutritional yeast flakes R27.00
 Total R184.92

Featured Image Credit: Benike Palfi.

Can’t get enough of chickpeas?  Try my peppermint mousse cake cup – I sneakily added some chickpeas here!

Fria's - 0427

Or maybe try your hand at this yummy chickpea hummus!  To order a print of this recipe, you can go to my Etsy shop.



2 thoughts on “RECIPE: Sun-dried Tomato and Basil Chickpea Pasta

  1. Fria says:

    Thank you Andrew!! It turned out really well and the chickpea pasta is such a winner. How on earth they do it using only chickpeas is a mystery to me, but as long as they keep on making it I’m happy! I will definitely join your blog and post the recipe there. If any of you try this, please tag me on facebook and instagram so that I can share it as well 🙂


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