One Pot Tomato Basil Pasta is the easiest weeknight meal! It takes only 10 minutes to make and calls for simple shelf stable ingredients. Plus, it's loaded with plant based protein and colorful veggies.
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This post was first published on September 20, 2020. It was updated on September 26, 2025 to include new photos and helpful tips.
Why you'll love this dish
This one pot pasta recipe is a game-changer in terms of convenience and flavor. Here's why you'll love it:
- Little to no prep or cleanup, making it ideal for busy days.
- Great way to use up those long-lasting canned ingredients.
- Tomatoes, basil, and roasted red peppers are a delicious combo.
- The recipe allows for customization, so you can tailor it to your dietary preferences and ingredients available.
- The use of chickpea pasta adds a protein and fiber boost.
What is chickpea pasta?
Chickpea pasta is made from chickpea flour (finely milled chickpeas). It cooks just like regular pasta, but is loaded with extra protein and fiber.
If you don't want to use chickpea pasta or don't have it in your pantry, feel free to use any pasta of your choice. I find that shapes like rotini, penne, or bowties work best for this recipe.
Chickpea pasta vs regular pasta
Let's break down the key differences between chickpea pasta vs regular pasta. These nutrition facts are based on an average according to the USDA Database. There may be slight nutritional differences depending on the product used.
Calories
- Regular pasta: 210 calories
- Chickpea pasta: 190 calories
- Both options provide a similar calorie count per 2-ounce serving.
Carbohydrates
- Regular pasta: 42 grams
- Chickpea pasta: 32 grams
- Chickpea pasta contains fewer total carbohydrates.
Tip: To calculate net carbs, subtract the grams of fiber from the total carbohydrates.
Protein
- Regular pasta: 7 grams
- Chickpea pasta: 14 grams
Chickpea pasta provides 2x the protein, making it a great option for supporting satiety and muscle maintenance.
Fiber
- Regular pasta: 2 grams
- Chickpea pasta: 8 grams
- Chickpea pasta also has 4x the fiber, which can help promote digestive health and blood sugar balance.
Overall, chickpea or bean-based pasta can be a more nutrient-dense choice thanks to its higher protein and fiber content, along with fewer carbohydrates. It's a simple swap that can help support fullness and balanced blood sugars.
That said, regular pasta can still be part of a healthy eating pattern. It doesn't need to be avoided altogether-enjoy it in moderation with mindful portions and consider pairing it with vegetables and a protein-rich sauce to make it more balanced.
Are there other types of pasta I can use?
I love using Brami pasta, made in Italy from just 2 ingredients-Italian durum wheat semolina and lupini bean flour. It tastes SO GOOD and actually has 70% more protein and 3x more fiber than traditional pasta.
You can also use Banza, which is chickpea-based, Barilla Protein+, which blends lentils, chickpeas, and flaxseed for added protein and fiber, or any whole grain or lentil-based pasta for a nutritious twist. Just keep an eye on the cook time-some varieties cook quicker than others!
How do I make this One Pot Tomato Basil Pasta?
First, saute the onions and garlic
To make it even less prep, buy frozen chopped onions and pre-minced garlic to keep on hand.
Then, add all other pasta ingredients
You'll let these ingredients simmer until the chickpea pasta is cooked through. The liquid will be soaked up throughout the cooking process so no need to drain anything!
Finally, add basil and parmesan cheese
Top this One Pot Tomato Basil Pasta with parmesan cheese and lots of fresh basil. If you are vegan, use nutritional yeast instead of the parmesan cheese. Looking for more hands-on help in the kitchen? Click here to learn more about my coaching + cooking program.
Customize it your way
Like all of my other recipes, this One Pot Tomato Basil Chickpea Pasta is completely customizable. Here are a few options to suit different dietary preferences:
- Pasta of your choice - Choose your preferred type of pasta and shape. I love using chickpea pasta here but regular pasta is welcome too!
- Feel free to mix up the veggies - As a dietitian, I'm all about amping up the nutritional content. Feel free to add extra veggies like diced broccoli, zucchini, or mushrooms in the 1st step with the onion and garlic.
- Feel free to mix up the greens - Either leafy green is welcome! You can even use frozen kale or spinach if you have some stored away.
- Feel free to mix up the cheese - For a vegan version, substitute nutritional yeast for the grated parmesan cheese.
Recipe tips and tricks
- Serving Tips: Pair this dish with a side of a dark leafy green salad and crusty bread for a complete and satisfying meal.
- Troubleshooting Tips: To avoid burning, stir the pasta frequently while it simmers. Adjust the cooking time if needed to achieve your desired pasta texture.
- Scaling Tips: This recipe can be easily doubled to accommodate larger gatherings or meal prep. Adjust the ingredient quantities accordingly while maintaining the same cooking method.
Can I make this one pot pasta ahead of time?
Yes, you can! This recipe is suitable for meal prepping or making ahead. Prepare the pasta according to the instructions, let it cool, and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave before serving.
What do I serve with this chickpea pasta?
I like to serve One Pot Tomato Basil Pasta with a dark leafy green salad and crusty bread. It's such a cozy, healthy meal. One serving of this recipe contains just 350 calories and packs in 20 grams of plant based protein!
Looking for more healthy one pot meals? Try these!
One Pot Tomato Basil Pasta
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Ingredients
Pasta Ingredients:
- 1 tablespoon olive oil
- ½ large onion or 1 small onion, diced
- 4 cloves garlic, minced
- 8 ounces chickpea pasta or pasta of your choice, uncooked (I typically like to use Brami or Banza!)
- 15 oz can diced tomatoes
- 12 oz jar roasted red peppers, roughly chopped* (with jar liquid)
- 2 cups bone broth or low-sodium vegetable broth
- 1 teaspoon dried oregano
- 3 cups fresh baby spinach leaves or torn kale leaves
To Serve:
- ½ cup fresh basil leaves, sliced
- ½ cup shredded parmesan cheese or nutritional yeast if vegan
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic and sauté for 2 minutes.
- Add the rest of the pasta ingredients to the same pot. Bring to a boil over medium-high heat, then reduce heat to medium, and simmer for about 10-12 minutes, or until the pasta is cooked through and amount of liquid has significantly reduced down. Be sure to stir every so often to avoid burning on the bottom.
- Serve with fresh basil over the top and a sprinkle of parmesan cheese or nutritional yeast.
Video
Notes
Nutrition
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