Vegan Chickpea Pot Pie Pasta Recipe
This comforting Vegan Chickpea Pot Pie Pasta combines hearty vegetables, tender pasta, and a creamy, savory sauce for a dish that’s as satisfying as it is nourishing. Perfect for a cozy meal, this recipe delivers all the flavors of pot pie in pasta form.
Equipment
- Ladle
- Medium pot
- Knife
- Large pot
- Cutting board
- Whisk
Ingredients
- 10 oz uncooked pasta
- ½ cup cashew cream
- 2 tbsp nutritional yeast
- ¼ tsp black pepper
- 1½ cups vegetable broth
- 1 small yellow onion, diced
- 1 tsp salt
- 2¼ tsp dried thyme
- 1 tbsp minced garlic
- 1 can of chickpeas, drained and rinsed
- 1 cup corn
- 3 tbsp vegan butter
- 2 carrots, peeled and diced small
- 1 cup peas
- 2 tbsp gluten-free all-purpose flour
Instructions
- Bring a large pot of salted water to a boil and cook pasta, stopping 1-2 minutes before the package instructions indicate for al dente and drain and set aside.
- In a separate large pot, melt the butter over medium heat.
- Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until it begins to brown.
- Add minced garlic and diced carrot to the pot.
- Sauté for another 5 minutes, allowing the vegetables to soften and develop flavor.
- Stir in the peas and corn, cooking for 1-2 minutes to warm them through.
- Add the remaining ingredients (vegetable broth, non-dairy milk, chickpeas, flour, and seasonings) to the pot.
- Whisk well to ensure the flour is fully dissolved and the mixture is smooth.
- Increase the heat slightly and bring the mixture to a low boil.
- Reduce the heat to low, whisk again, and let the sauce simmer for about 5 minutes, stirring occasionally, until it begins to thicken.
- Add the partially cooked pasta to the pot, stir to combine, and let everything simmer together for another 5 minutes.
- This allows the pasta to finish cooking absorb the flavors and serve.
Notes
- Use gluten-free pasta for a gluten-free version.
- Adjust vegetable quantities to taste or availability.