5 from 10 votes
Chickpea Pasta with Creamy Roasted Eggplant Sauce
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Easy, healthy chickpea pasta with creamy roasted eggplant sauce recipe! A vegan and gluten-free meal that your whole family will love
Course: Main Course
Cuisine: American
Keyword: chickpea pasta with creamy eggplant sauce
Servings: 4
Author: Patricia Bozeman
  • 8 ounces Chickapea Pasta, spirals
  • 1 medium eggplant, top cut off
  • 2 large tomatoes
  • 3 large garlic cloves
  • 1/2 yellow onion
  • 3 tbsp olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 cup walnuts
  • Fresh basil, chopped walnuts, olive oil, parmesan cheese for serving.
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (optional for easy clean up). Whole roast the eggplant, tomatoes, garlic, and onion on the sheet pan for 45 minutes, or until everything is nice and soft. Remove from oven and let cool until ready to handle with your hands.

  2. When the vegetables are almost roasted, place a pot of water to boil on the stove for the pasta. Cook for 5-9 minutes or until desired tenderness. Reserve 1/2 cup of the pasta water and drain.

  3. Peel the tomatoes, onion, and eggplant (you may need help from a knife for the eggplant), and remove the garlic cloves from their skin. Place in a blender and blend until smooth. Add the olive oil, dried basil, thyme, salt, pepper, and walnuts. Puree until smooth. 

  4. Return the pasta to the pan and add as much of the pasta sauce as you'd like to your pasta. You will probably have more sauce than you need. Stir to combine and add pasta water as needed to fully combine the sauce with the pasta.

  5. To serve, top with fresh basil, chopped walnuts, parmesan cheese (optional), and a drizzle of olive oil. Enjoy!