This plant-based chickpea pasta bake is chock full of plant-based protein and fiber-full fresh veggies.
Jump to RecipeThere’s just something about a comforting pasta bake that feels so right this time of year. This chickpea pasta bake checks all the boxes for me with plenty of delicious veggies, a flavorful sauce, and that deliciously melty cheese on top. With the black beans and chickpea pasta, there’s plenty of plant-based protein, and it even reheats beautifully for weekday lunches!
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When cutting up the veggies for this recipe, I really tried to think about making sure everything would fit on one forkful. I didn’t want any of my veggies to be so big that that’s all you’d taste in any bite. I also tried to make the size of my veggies somewhat comparable to the size of the black beans since I wanted everything to feel really cohesive in one bite.
Once your veggies are prepped and ready to go, it’s time to get cooking! Cook your chickpea pasta according to the package directions. One thing I’ve noticed about chickpea pasta is that it tends to foam a bit. This is totally normal, but it is best to keep an eye on it so the foam doesn’t spill over and make a mess on your stovetop.
While your pasta is cooking, heat one tablespoon of olive oil in a large high-walled skillet over medium-high heat.
Add in all your veggies, and saute until they’re slightly softened, about 3-5 minutes. Take a second to enjoy how good it all smells while you’re at it. ;)
Then, add the tomato sauce and seasonings and simmer for 10-15 minutes. Keep in mind that zucchini has a fair amount of moisture in it which can make the sauce a bit watery. If your sauce still looks watery, keep simmering it until more of the water cooks off.
Remove the sauce from heat, and gently stir in the black beans. Be careful so that you don’t mush the black beans into the sauce.
Then, grease an 8×8″ glass baking dish. Put your cooked pasta in the greased baking dish, pour sauce overtop, and sprinkle with mozzarella cheese. Bake in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until the cheese is melted and lightly browned.
For best results, let your pasta bake sit for 5-10 minutes before serving. Enjoy!
If you try this recipe, please be sure to leave your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Chickpea Pasta Bake
Ingredients
- 8 oz chickpea pasta dry
- 1 tbsp olive oil
- 1 bell pepper (any color) diced
- 1 medium zucchini diced
- 1/2 yellow onion diced
- 4 cloves garlic minced
- 1 (16 oz) can tomato sauce
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1/2 tsp ground black pepper
- 1 (15 oz) can black beans drained and rinsed
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease an 8x8" glass baking dish.
- Prepare chickpea pasta according to package directions. Drain, rinse with cool water, and set aside.
- Heat olive oil in a high-walled skillet over medium-high heat. Add bell pepper, zucchini, yellow onion, and garlic and saute until vegetables are slightly softened, about 3-5 minutes. Add tomato sauce, oregano, basil, and ground black pepper and stir well until combined. Simmer for 10-15 minutes. Remove from heat and gently stir in black beans.
- Add cooked pasta to greased baking dish. Pour sauce over pasta and top everything with mozzarella cheese. Bake in preheated oven for 10-15 minutes, or until cheese is melted.
Notes
- Zucchini contains a fair amount of moisture and can make the sauce for this recipe a bit watery if it's not simmered prior to baking. If your sauce still looks watery, continue simmering on the stove until most of the water has cooked off.
- To make this recipe vegan, simply omit the mozzarella cheese or use your favorite dairy-free cheese alternative.
- Don't have chickpea pasta? No worries! This recipe can easily be made with your favorite pasta instead.
- Store leftovers in an airtight glass container in the refrigerator for up to 1 week.