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 June 30, 2023.

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. 

Is chickpea pasta healthy?

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.

• Chickpea pasta has about the same amount of calories as regular pasta. (Per 2 ounce serving, regular pasta has 210 calories and chickpea pasta has 190 calories.)
• Chickpea pasta has less carbohydrates than regular pasta. (Per 2 ounce serving, regular pasta has 42 total carbohydrates and chickpea pasta has 32 total carbohydrates. If you want to get net carbohydrates, simply take the total carbohydrates minus the total grams of fiber.)
• Chickpea pasta has double the protein and fiber. Protein and fiber helps to keep us fuller longer and helps with blood sugar control. (Per 2 ounce serving, regular pasta has 7 grams of protein and 2 grams of fiber and chickpea pasta has 14 grams of protein and 8 grams of fiber!)

Overall, chickpea pasta can be a healthier swap for regular pasta. However, this is not to say regular pasta should be avoided all together. Instead, it should be a food enjoyed in moderation with mindful portions.

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 – Choose your preferred type of pasta and shape. I love using chickpea pasta here but regular pasta is welcome too!
• 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.
• Spinach or Kale – Either leafy green is welcome! You can even use frozen kale or spinach if you have some stored away.
• 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!

• Bean Curry
• Tuscan White Bean and Farro Soup
• Butternut Squash Soup
• Southwest Cauliflower Rice Bowl

One Pot Tomato Basil Pasta

Mackenzie Burgess, RDN

This one pot pasta is the easiest weeknight meal! It takes only a few minutes to make with simple ingredients. Plus, it’s loaded with plant based protein and is completely gluten-free.

4.74 from 15 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4

Calories 350 kcal

Recommended Products

• Chickpea Pasta
• Diced Tomatoes
• Roasted Red Peppers

Ingredients

  

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Pasta Ingredients:

• 1 tablespoon olive oil
• 1/2 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 a box of Banza pasta!)
• 15 oz can diced tomatoes
• 12 oz jar roasted red peppers, roughly chopped* (with jar liquid)
• 2 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 3 cups fresh spinach leaves

To Serve:

• 1/2 cup fresh basil leaves, sliced
• 1/2 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

Roasted Red Peppers Note: You'll typically find jars of roasted red peppers in the canned vegetable or international food aisle. When adding your roasted red peppers, don't drain them. Instead, add in all the juices from the jar as this helps make the dish even creamier! This will add sodium to the dish, so I find there's no need to add salt.

If you are trying to lower your sodium, then you can discard the roasted red peppers jar liquid and just use the peppers. You could also swap the vegetable broth for water to reduce the sodium even further.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 49gProtein: 20gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 11mgSodium: 950mgFiber: 9gSugar: 10g

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