Cheesy Hummus & Garlic Vegan Pasta

Are you one that loves pasta? Are you looking for a protein packed healthy version? Then you found the right place.

The original recipe and inspiration came from Bosh, Bosh Boys on Facebook, (great recipes, cookbooks and more, check them out) however I changed up a number of the ingredients and measurements whilst also making it cheesy….without the cheese of course!

For meat lovers you can add lean chicken breast or meat of your choice and fry up when cooking the onion. Since a few friends of mine are vegan I thought I’d help them out with a few ideas. and since this was loved by my entire family I thought I’d share it with you.

Perfect for freezing and leftovers! I’m set for a few nights, whoohoo!

Why use chickpeas?

Because they are packed with vitamins and minerals. As they contain both protein and fibre they digest slower keeping you fuller for longer thus helping blood sugar levels and assisting in eliminating spikes. Research has shown they also assist in diabetes and heart disease.

Chickpeas are a source of saponins, which are plant compounds that may help prevent the development of certain cancers. Saponins have also been studied for their role in inhibiting tumor growth. Chickpeas are cheap and readily available so why not make use of this amazing plant based legume.

Seriously tasty, seriously good for you and seriously hard to stop eating it haha



  • 250g dried chickpeas, (rinsed and soaked in water overnight)
  • 250g preferred pasta/ spaghetti (I use pulse pasta, made from plants)
  • 2-3 tsp garlic, crushed
  • A pinch of rock salt, about 1/2 tsp
  • 3 tbl tahini paste
  • 3 tbl extra virgin olive oil
  • 3 tbl lemon juice (I squeeze my lemon juice and freeze ready for use as ice blocks, always fresh tasting then or can use lime juice)
  • 1 tsp ginger, grated
  • PAN

  • 3 button mushrooms, chopped
  • 1 large handful silverbeet (I used home grown)
  • 1 red onion, thinly sliced
  • 1 tsp garlic, crushed
  • 1 tsp fried Italian herbs
  • 1 ripe tomato, chopped
  • 1/2 -1 cup water, depending how runny you want the sauce, add as you go if needed
  • 1/4 cup nutritional yeast
  • Extra olive oil to fry in
  • Method

    Rinse and drain chickpeas.

    In a good processor blend chickpeas, tahini, lemon juice, garlic, ginger, salt and olive oil until smooth. (If using soaked it may process thicker, it get as smooth as you can).

    Boil a pot of water for your pasta.

    In a pan, sprinkle over about 2 tablespoons of olive oil. Heat the pan and add red onion, garlic, tomato and mushrooms. Cook until soft on medium heat.

    Add your pasta to the boiling water. When you put this on will depend on the type of pasta you use. Lentil pasta cooks quite quick whereas black or whole grain pasta takes longer.

    Add water and nutritional yeast to thenpan and stir through until well blended. The mixture will thicken and come to look ‘cheesy’. Feel free to keep adding water depending on the consistency you want.

    I add the herbs and silverbeet last to maintain flavour and colour because silverbeat wilts quite quick.

    Add chickpea mix to the pan and stir well.

    Once all your pan ingredients are mixed thoroughly drain your pasta.

    Add pasta to your vegan cheesy sauce in the pan and mix through.

    Serve with a green such as spinach, raw silverbeet or basil. Even pine nuts as I did.

    Immediately serve the remaining cheesy vegan pasta in freezer containers so you don’t go back for 2nds! Then….you can enjoy again the next day.

    I’ll be hiding mine at the back of the freezer!!

    *if you prefer a sweeter sauce add 1tsp stevia sweetener and non vegans can use honey.

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