Name: Creamy Beetroot Pasta with Crispy Chickpeas (Vegan High-Protein) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 tin chickpeas, drained (drained weight 240g); 1 tbsp olive oil; 1 tsp sweet smoked paprika; Salt and pepper, to taste; 350g pre-cooked vacuum-packed beetroot; 300g pack silken tofu; 4 tbsp nutritional yeast; 2 garlic cloves, peeled; 1 tsp white miso paste; ½ tsp cumin; 1 lemon, juiced; Salt and pepper, to taste; 4 servings pasta (quantity per package instructions, approx. 320-400g); Fresh herbs (e.g., coriander), for garnish; Black pepper, to serve

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If you’re craving a dish that is as vibrant to look at as it is satisfying to eat, the Creamy Beetroot Pasta with Crispy Chickpeas (Vegan High-Protein) Recipe is absolutely a must-try. This colorful, nutrient-packed pasta dazzles with a silky, savory beetroot and tofu sauce paired with irresistibly crunchy chickpeas that bring both texture and protein to the party. It’s a fantastic vegan meal that feels indulgent yet nourishing, perfect for lunch or dinner when you want something delicious and wholesome without fuss.

Ingredients You’ll Need

A round white bowl filled with a single layer of small, golden roasted chickpeas that have a slightly rough texture and some darker browned spots, resting on a piece of crinkled white parchment paper inside the bowl. The bowl sits on a white marbled surface with scattered black pepper and specks around it. To the sides are parts of other white dishes containing a bright pink creamy sauce, green leafy herbs, and a pale yellow lemon wedge. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the secret to this recipe’s magic. Each ingredient plays a crucial role—from the earthy sweetness of beetroot to the smoky crunch of chickpeas, creating a balanced dish that’s rich in flavor, texture, and protein.

Chickpeas (1 tin, drained): The star for the crispy topping, packed with protein and fiber for a satisfying crunch.
Olive oil (1 tbsp): Helps crisp up the chickpeas perfectly while adding a fruity richness.
Sweet smoked paprika (1 tsp): Adds warmth and a subtle smoky flavor to the chickpeas.
Salt and pepper: Essential for seasoning both the sauce and the chickpeas to enhance all flavors.
Pre-cooked vacuum-packed beetroot (350g): Provides the vibrant base of the creamy sauce with natural sweetness and beautiful color.
Silken tofu (300g): Blends into the sauce for creamy texture and extra protein without overpowering the flavors.
Nutritional yeast (4 tbsp): Contributes a cheesy, umami punch while keeping the dish vegan.
Garlic cloves (2): Gives the sauce a fragrant kick that’s vital for depth.
White miso paste (1 tsp): Adds a subtle saltiness and complexity to the sauce.
Cumin (½ tsp): A warm spice that elevates the earthy beets beautifully.
Lemon (1, juiced): Brightens and balances the sauce with fresh acidity.
Pasta (4 servings): Choose your favorite shape; it’s the comforting vehicle for that luscious beetroot sauce.
Fresh herbs (e.g., coriander) and black pepper: Final touches that add freshness and a little heat.

How to Make Creamy Beetroot Pasta with Crispy Chickpeas (Vegan High-Protein) Recipe

Step 1: Roast the Chickpeas

Start by preheating your oven to 160Fan/180ºC and line a baking tray with parchment paper. Drain and rinse the chickpeas thoroughly, then dry them well with a kitchen towel—this step is key to getting them crispy. Toss the chickpeas on the tray with olive oil, smoked paprika, salt, and pepper, ensuring each one is coated. Roast the chickpeas for about 25 minutes, shaking the tray or stirring halfway through to help them crisp evenly until golden and crunchy. This crunchy topping adds a fabulous punch to your creamy pasta.

Step 2: Blend the Beetroot Sauce

While the chickpeas roast, gather your beetroot, silken tofu, nutritional yeast, garlic cloves, white miso paste, cumin, lemon juice, salt, and pepper in a small blender or food processor. Blend everything until you achieve a smooth, vibrant pink sauce that’s creamy and decadently thick. The sauce brings the perfect silky backdrop to your pasta, thanks to the tofu and beetroot combo, while the nutritional yeast and miso deliver that umami depth.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta until al dente. This ensures a pleasant bite that won’t get mushy once coated in the sauce. Reserve about a cup of the pasta water before draining—this starchy water will help you loosen and incorporate the sauce beautifully.

Step 4: Combine Pasta and Sauce

Return the drained pasta to the pot and add the beetroot sauce. Pour in about 60ml (a quarter cup) of the reserved pasta water and stir vigorously. This step coats the noodles evenly, and the pasta water helps to loosen the sauce for a luscious finish that’s neither too thick nor watery.

Step 5: Serve with Crispy Chickpeas

Dish out the creamy beetroot pasta into bowls and generously sprinkle the crispy chickpeas on top. Garnish with fresh herbs like coriander and a dusting of cracked black pepper for extra flavor and a beautiful presentation. This dish is best enjoyed fresh so you get the full contrast of textures.

How to Serve Creamy Beetroot Pasta with Crispy Chickpeas (Vegan High-Protein) Recipe

Creamy Beetroot Pasta with Crispy Chickpeas (Vegan High-Protein) Recipe - Recipe Image

Garnishes

Fresh herbs such as coriander or parsley brighten the dish visually and add a fresh, aromatic note. A twist of black pepper right before serving sharpens the flavors and contrasts beautifully with the creamy sauce. If you’re feeling adventurous, a sprinkle of toasted seeds or nuts also makes a lovely textural addition.

Side Dishes

This vibrant pasta pairs wonderfully with light green salads featuring lemony or vinaigrette dressings to complement the creamy beetroot sauce. For a heartier meal, crusty garlic bread or grilled seasonal vegetables make satisfying companions. These sides help round out the meal while keeping the focus on the star: the creamy beetroot pasta.

Creative Ways to Present

Serve this dazzling pasta in wide, shallow bowls to show off the gorgeous beetroot color and the crispy chickpea topping. For a festive touch, add edible flowers or microgreens. You can also make it a fun interactive meal by serving the chickpeas separately for guests to sprinkle on themselves, preserving their crunch until the very last bite.

Make Ahead and Storage

Storing Leftovers

You can store leftover creamy beetroot pasta and crispy chickpeas in separate airtight containers in the fridge for 2-3 days. Keeping them apart is key to maintaining the chickpeas’ crispiness. The sauce-infused pasta might thicken as it sits but will taste just as delicious once reheated thoughtfully.

Freezing

The beetroot sauce freezes beautifully on its own, so if you want to make the Creamy Beetroot Pasta with Crispy Chickpeas (Vegan High-Protein) Recipe in advance, consider freezing the sauce separately. Store in a freezer-safe container for up to 1 month. Avoid freezing the pasta or chickpeas together, as the texture will suffer.

Reheating

When reheating, warm the pasta gently in a saucepan with a splash of water to loosen the sauce without drying it out. Reheat the chickpeas separately in a low oven or air fryer to revive their crispiness. This method keeps each element tasting fresh and vibrant, just like when you first made it.

FAQs

Can I use fresh beetroot instead of pre-cooked?

Yes, you can! Just boil or roast fresh beetroot until tender before blending it into the sauce. Using pre-cooked beetroot saves time, but fresh can add a slightly earthier flavor.

Is the chickpea topping gluten-free?

Absolutely! This recipe uses simple chickpeas, spices, and olive oil without any gluten ingredients, making it naturally gluten-free and safe for those with sensitivities.

What type of pasta works best?

Any shape you love! Penne, fusilli, or spaghetti all hold the creamy sauce well. Just choose your favorite or what you have on hand for a perfectly personal touch.

Can I substitute silken tofu?

Silken tofu is key for achieving that creamy, smooth texture. However, if unavailable, you could try blending in soaked cashews or vegan cream alternatives, though the flavor and texture might vary slightly.

How high in protein is this dish?

The combination of chickpeas, tofu, and nutritional yeast makes this recipe a winner for plant-based protein, keeping you full and energized while enjoying a delicious vegan meal.

Final Thoughts

This Creamy Beetroot Pasta with Crispy Chickpeas (Vegan High-Protein) Recipe is genuinely a fun, flavorful way to enjoy a nourishing vegan meal that feels indulgent without being heavy. It’s perfect for anyone looking to brighten up their weekly menu with a dish that’s as satisfying as it is beautiful. I absolutely encourage you to make it soon and share it with friends because vibrant, tasty meals like this are meant to be enjoyed together!