Chickpea Pasta with Lemon-Basil Pesto

Ingredients

• 300 g whole grain pasta (spaghetti or penne)
• 400 g canned chickpeas, drained and rinsed
• 50 g fresh basil leaves
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• to taste ground black pepper
• 1 medium zucchini, diced
• 250 g cherry tomatoes, halved
• as needed water

Steps

1. 1. Cook the whole grain pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. 2. In a food processor, combine the fresh basil leaves, lemon juice, minced garlic, nutritional yeast, and ground black pepper. Blend until smooth, adding water as needed to achieve a pesto-like consistency.
3. 3. In a large pan over medium heat, add the cooked pasta, chickpeas, diced zucchini, and halved cherry tomatoes. Stir well to combine.
4. 4. Add the basil pesto to the pasta mixture, tossing everything together. If the mixture appears dry, add a bit of the reserved pasta water to reach your desired consistency.
5. 5. Cook on low heat for 3-5 minutes, allowing the flavours to meld together.
6. 6. Serve warm, garnished with extra basil leaves if desired.

Notes

• For a creamier version, consider adding a splash of plant-based cream or coconut milk.

Substitutions

• If fresh basil is unavailable, use dried basil (1/3 of the amount) but adjust the lemon juice for acidity.