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Lemony Chickpea Roasted Tomatoes Pasta

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1 small/medium white onion – finely chopped
3 garlic – crushed
500g of cherry tomatoes ( I have used heirloom ones) – cut in halves
1/2 can (400g) of chickpeas – drained and rinsed
1 bunch of basil (about 20-30g)
2 tbsp of nutritional yeast
1 tbsp of lemon juice
the zest of 1/2 lemon
2 tbsp of extra virgin olive oil + extra for frying and roasting
salt and pepper to taste


around 300-350 of pasta – i have used conchiglie

Serve with: a sprinkle of vegan parmesan style cheese or my cashew parm (recipe in my ebook)

In a bowl mix together 2 tbsp of extra virgin olive oil, nutritional yeast, lemon juice and lemon zest. Set aside.
Add the halved cherry tomatoes to a large baking tray.

Drizzle with some olive oil, salt and pepper and give it a good shake so the tomatoes get evenly coated. Place the tray in the oven and roast for 25 minutes at 200 degrees Celsius.

In the meantime add a drizzle of olive oil to a frying pan and once hot add in the finely chopped onion. Cook on a medium heat for 8-10 minutes until the onion starts to cook down and caramelise.

Add the crushed garlic and cook for another 2-3 minutes. Turn the heat right down to a minimum while you are cooking the pasta.
Before draining the pasta remove 2 tbsp of the cooking water.

Remove the tomatoes from the oven and to the tray add the chopped basil, drained chickpeas, cooked onion and garlic and the pasta. Give it a good mix then add the cooking water, olive oil and lemon emulsion and a generous crack of black pepper. Mix everything very well.

Serve with some vegan parmesan style cheese or my cashew parm.

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