High-Protein Vegan Pasta e Ceci
This high-protein vegan pasta e ceci is a comforting and nutritious dish featuring chickpeas, mezzi rigatoni, and spinach. Packed with plant-based protein, this simple yet flavorful Italian classic comes together quickly, making it a perfect go-to meal for busy days.
Ingredients
- 1 small-medium carrot diced
- ½ celery stick diced
- 1 small onion diced
- 2–3 garlic cloves finely chopped
- 1 teaspoon chili flakes plus extra for garnish
- 12½ oz canned chickpeas garbanzo beans, with or without liquid
- 6¼ oz mezzi rigatoni pasta
- 2 cups vegetable stock adjust as needed
- Handful of baby spinach
- 4 tablespoons nutritional yeast
- Olive oil for cooking
- Salt and freshly ground black pepper to taste
- Plant-based Parmesan-style cheese for serving
Instructions
- Heat a generous amount of olive oil in a large saucepan over medium heat. Sauté the diced carrot, celery, onion, garlic, and chili flakes for about 5–8 minutes, stirring occasionally, until the vegetables soften and turn golden.
- Stir in the chickpeas along with their liquid if using. The liquid enhances the broth’s depth of flavor, but additional vegetable stock can be used instead. Using a fork, mash about a third of the chickpeas to create a thicker consistency.
- Add the pasta and gradually pour in the vegetable stock while stirring. Continue cooking, stirring occasionally, until the pasta reaches an al dente texture.
- Mix in the baby spinach and nutritional yeast, stirring until the spinach wilts. Season with salt and black pepper to taste.
- Serve hot, garnished with extra chili flakes, plant-based Parmesan-style cheese, and black pepper as desired.
Notes
Gluten-Free Option: Swap regular pasta for gluten-free pasta.
Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Make-Ahead Tip: The soffritto base (carrot, celery, onion) can be batch-cooked and used in multiple recipes.
Nutrition
Protein: 26g
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