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a black plate of vegan creamy broccoli and chickpea pasta.
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5 from 1 vote

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!  
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 661kcal



  • 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