Creamy Chickpea Parmesan Pasta Recipe
This creamy chickpea parmesan pasta recipe is a simple & delicious 20-minute vegetarian meal. With hearty chickpeas, tender noodles, and creamy parmesan cheese sauce. A fantastic and inexpensive meatless recipe that is high in fiber and flavor.
This fantastic pasta makes a quick lunch or dinner, and is a great pantry staple recipe. Serve with a giant chopped salad and some crusty garlic bread for a complete dinner.
Want more quick vegetarian pasta ideas? Try our fresh parley pasta recipe, satay udon noodles, and our favorite vegetarian Cajun pasta recipe!
Note: I originally published this recipe in 2022, but I updated it in October 2025 with new photos, FAQs, substitutions, and step-by-step photos.
This creamy parmesan chickpea pasta is another work from home lunch favorite! It’s ready in 20 minutes, and you can make it completely with pantry staple ingredients and any fresh herbs or veggies you have on hand.Â
Chickpeas are one of my favorite vegetarian pantry staples, and are high in fiber and protein. They are a great budget-friendly choice to include on your next grocery list. I love adding them to pasta with some parm and parsley for flavor.
Notes from Our Kitchen
- This recipe is easy, tasty, and has a wonderfully creamy sauce.
- It’s a great hearty and satisfying lunch.
- Made with pantry staple ingredients.
- It’s a great meatless/vegetarian meal idea.
- Anyone can successfully make this dish by following our step-by-step photos and directions below.
Budget Friendly Chickpea & Pasta Recipes
I love how inexpensive this chickpea parmesan pasta is to make! Both dried pasta and canned beans are great budget-friendly pantry staples that have a long shelf-life.
I try to keep many types of dried pasta and beans stocked up for when I want a quick meal anytime.
Grocery Budget Tip: when dried pasta or beans are on sale, stock up your pantry and keep some for later!
Ingredients You’ll Need
- Canned Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make no soak dried chickpeas in the Instant Pot or pressure cooker.
- Pasta – I used macaroni noodles, but you can use any small pasta shape you have on hand: ditalini, orzo, or small shells would be great substitutions!
- Extra virgin olive oil
- Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish.
- Sea salt and black pepper to taste
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
Add 1/4 teaspoon of chili flakes for a spicier pasta!
Add your favorite vegetables in – baby spinach or peas would be great additions.
You can use a plant-based parmesan cheese to make this dish vegan.
How To Make This Recipe
Step 1: Bring a large pot of water to a boil. Add the pasta, and cook to package instructions. Save 1/2 cup of pasta cooking water, then drain the rest and set aside.
Step 2: In a pan, heat the olive oil over medium heat.
Step 3: Add the drained cooked pasta to the pan with the chickpeas, and stir well to combine.
Step 4: Add the pasta cooking water back into the pasta and chickpeas.
Step 5: Add the freshly grated Parmesan cheese to the pasta and chickpeas.
Step 6: Add in the salt and black pepper. Stir well to combine, over low heat, and keep stirring until you have a thick and creamy Parmesan cheese sauce.
Step 7: Serve hot, and garnish with extra black pepper and Parmesan cheese if desired.
Easy Vegetarian Work from Home Lunches
This bean and parmesan pasta is what I call a Work From Home Meal – which is on your table in under 30 minutes. These quick and simple recipes are perfect for those days when you want a quick homecooked lunch but don’t want to spend hours in the kitchen.
Browse all our Easy Weekday Meals, that are great for quick lunches. From soups and stews, to pastas and proteins – a tasty meal can be on your table in no time. Even faster than ordering out!
Recipe FAQs
This recipe is made with short pasta (I used ditalini), canned chickpeas, and a delicious creamy sauce made with parmesan cheese melted into the pasta cooking water, with black pepper and salt.
Store any leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop, and enjoy hot.
Absolutely, adding a handful of baby spinach or 1/2 cup of frozen peas makes a bright and fresh addition!
More Easy Chickpea Recipes
- Thai Chickpea Salad with Peanut Sauce Dressing Recipe
- Mediterranean Cucumber Salad with Feta Cheese Recipe
- Thai Peanut Chickpea Lettuce Wraps
- Vegan Pinwheels Recipe with Avocado & Chickpeas
- Chickpea and Kidney Bean Salad Recipe
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Our cookbook One Ingredient, Five Ways has tasty no-waste plant-based recipes for everyone
Chickpea Parmesan Pasta
Equipment
- Pot
- Pan
Ingredients
- 8 ounces pasta I used ditalini
- 1 14-ounce can chickpeas drained and rinsed
- 1/2 cup pasta cooking water save during Step 1 below
- 1 tablespoon extra virgin olive oil
- 1/2 cup parmesan cheese use plant-based for a vegan version
- 1/2 teaspoon each sea salt and black pepper
Instructions
- Bring a large pot of water to a boil. Add the pasta, and cook to package instructions. Save 1/2 cup of pasta cooking water, then drain the rest and set aside.
- In a pan, heat the olive oil over medium heat.
- Add the drained cooked pasta to the pan with the chickpeas, and stir well to combine.
- Add the pasta cooking water back into the pasta and chickpeas. Then stir in the freshly grated Parmesan cheese to the pasta and chickpeas.
- Add in the salt and black pepper. Stir well to combine, over low heat, and keep stirring until you have a thick and creamy Parmesan cheese sauce.
- Serve hot, and garnish with extra black pepper and Parmesan cheese if desired.
Video
Notes
Nutrition
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It is nutritious and tastes delicious