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Vegan Creamy Broccoli and Chickpea Pasta

This Vegan Creamy Broccoli and Chickpea Pasta is such a comfort food!  Easy to make and comes together quickly! Just 20 minutes!  
Course Main Course
Cuisine American
Keyword dairy free main course, dairy free recipes, vegan main course, vegan recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 661kcal
Author LarishaBernard



  • Bring a large pot of lightly salted water to a boil.
  • Chop vegetables.
  • When water begins to boil, add pasta and broccoli florets. Cook 7-9 minutes or according to the packaged directions. 
  • In a separate large sauce pan, heat butter. 
  • Once melted, add in onions and cook for 2-3 minutes or until they start to become translucent.
  • Add in garlic and cook 1 more minute. 
  • Sprinkle the chickpea flour over top, along with salt, pepper, Italian seasoning and smoked paprika.  Stir to combine.
  • Add in dairy free milk and vegan parmesan cheese. Stir together.  Let cook for 3 minutes. 
  • Drain pasta and broccoli well and add to skillet.
  • Add in the chickpeas. 
  • Stir everything together.
  • Add more salt and pepper to taste.   


*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1serving | Calories: 661kcal | Carbohydrates: 99g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Sodium: 785mg | Potassium: 1076mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1792IU | Vitamin C: 142mg | Calcium: 225mg | Iron: 4mg