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    The Hangry Chickpea » Lunch and Dinner » 15-minute easy vegan pasta sauce

    15-minute easy vegan pasta sauce

    Published: Jan 23, 2022 · Modified: Jun 7, 2022 by Eliza

    Jump to Recipe·Print Recipe

    This easy vegan pasta sauce is protein-packed and SUPER easy to whip up after a long day in the water or at work. Use whatever you have in your pantry to make this delish quick meal.

    noodles with easy vegan pasta sauce, fresh black pepper and slivered almonds on a plate

    This is one of my favorite easy vegan pasta recipes. It's great any time of year, but is especially clutch when you have limited time (aka always). The creamy sauce uses simple ingredients and pantry staples.

    It's a great way to feed the whole family and friends on a budget AND a timeline. Can you say easy weeknight meal?

    This recipe was inspired by this butternut squash alfredo sauce. Looking for pesto instead? I've got you covered right over here. Looking for something more tomato-ey? Check out this spicy 30-minute vodka sauce or lentil bolognese.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Frequently asked questions
    • Top tip
    • Easy vegan pasta sauce
    • Food safety

    Ingredients

    ingredients in glass bowls: olive oil, tahini, garlic cloves, salt, pepper, white beans, lemon, yellow onion, dry spaghetti
    • 1 lb of your favorite pasta (ideally fettuccine, linguine, or spaghetti, but whatever pasta shape you have will work)
    • White beans (chickpeas, white beans and cannelloni beans all work)
    • Garlic
    • Large onion
    • Tahini
    • Lemon
    • Olive oil or cooking oil of choice
    • Salt
    • Pepper
    • Slivered almonds (optional)
    • Thyme (optional)
    • Parsley (optional)

    See recipe card for quantities.

    Instructions

    First things first - boil water for pasta and cook according to package instructions for al dente (don't forget to salt the water). Al dente means the pasta has a slight "bite"

    Meanwhile, slice garlic and dice onion.

    To mince garlic, carefully crush with knife to remove skin. Slice carefully, or use a garlic press to mince.

    To dice onion, remove the bottom (opposite the hairy part), then place onto cut side and slice down the middle (hairy side up).

    Place onto largest flat surface (see image) and carefully slice almost all the way thru the onion.

    Slicing onion - perpendicular to stem
    Don't slice all the way through, and watch your hands!

    Now make a few slices along the lines of the onion...

    Slicing an onion - perpendicular to stem
    Slicing along the lines of the onion, again, not all the way through

    Now make thin slices perpendicular to your last cuts. Stop when you run out of space for your fingers.

    Pro tip: getting the last couple slices of onion isn't worth a trip to the emergency room.

    Place diced onion into a large skillet on medium heat with a splash of cooking oil. Cook for 3-5 minutes, or until onions are soft and slightly translucent.

    Raw diced onions in a frying pan
    Here's where we start...
    Sauted onions (translucent stage) and garlic in a pan
    And here's where we end up!

    Once onions are cooked, add garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Then add beans and cook for another 1-2 minutes.

    sauteed onions and white beans in a pan
    Adding the beans!

    To make the creamy vegan pasta sauce, add the bean/onion mixture, tahini, lemon zest, lemon juice, a pinch of salt and pepper, and ladle or two of pasta water to a blender. Blend for 2-3 minutes or until smooth. Add pasta water as needed to keep the sauce moving in the blender.

    In a mixing bowl, add pasta and a generous dollop of sauce, Mix gently with tongs, and serve with almond slivers, parsley, and/or thyme.

    dollop of easy vegan pasta sauce on top of noodles
    Look at that sauce!!!!

    If you're feeling fancy, saute some mushrooms. Now, go enjoy your bowl of pasta!

    Top tip: try to blend ingredients while warm. The onion/bean mixture should be warm from the skillet, and pasta water should also be hot.

    Substitutions

    This easy vegan pasta sauce is naturally vegan, dairy-free and egg free.

    Use gluten-free pasta for a gluten-free meal.

    Chickpeas, canneolini beans and other white beans all work in this sauce.

    If you don't have any pasta water, some warm plain unsweetened coconut milk (or soy milk, or almond milk) will work. The warmth helps the sauce fully blend...

    If you're feeling EXTRA lazy, skip the sauce and coat pasta in hummus mixed with some pasta water - store bought or homemade. Promise, it's better than you think.

    Variations

    If you're into spice, add some roasted red pepper and ¼ tsp red pepper flakes to the sauce.

    For a Mediterranean vibe, add lemon zest and dill.

    For something pink, add a cup of roasted beets, or try this beet hummus and pasta water.

    If you want something a little cheesy, add some nutritional yeast, ½ tsp of garlic powder, and ½ tsp of tomato paste for acidity. Or try this mac and cheese (sauce made with vegan cheese).

    Need some extra veggies in your life? Try this next time:

    • Top with some fresh grape or cherry tomatoes, roasted tomatoes or red peppers.
    • For some greens, add spinach or kale to the pasta before mixing in the sauce (so it has time to wilt).
    • Add some steamed broccoli florets
    • Garnish with fresh basil, pine nuts, and other fresh herbs like rosemary and thyme, depending on the season.

    Looking for a red sauce instead? Check out the tomato sauce from this vegan lasagna.

    3 plates of vegan pasta with white bean sauce
    Which plate are you grabbing?

    Equipment

    There are a couple key pieces of equipment for this easy recipe.

    This recipe was written with stainless steel pans. If you're using ceramic or nonstick, reduce heat slightly. E.g. medium low instead of medium

    You'll also need a blender. I use a high-speed blender. If you have another blender, you may need to blend for longer, or stop to scrape down the sides. An immersion blender also works if you use a small or medium saucepan instead of a flat bottomed pan.

    You could make this recipe with a food processor or immersion blender as well, though it may take longer.

    As always, use extra caution when blending hot liquids.

    Storage

    Store the pasta in a sealed container in the refrigerator for up to 3 days.

    Reheat in the microwave for 2-3 minutes, or in a frying pan with a tablespoon of water for 5-7 minutes on medium heat, stirring regularly. Be gentle when stirring so the pasta doesn't break!

    Refrigerate leftover sauce in a jar for 3-5 days.

    These ingredients don't stand up well to freezing.

    Frequently asked questions

    How do I thin out my pasta sauce?

    Starchy pasta water is perfect for thinning out a pasta sauce without making it watery. Add a tablespoon at a time, until you're satisfied with the texture.

    If your blended sauce is too thin, add another tablespoon or two of tahini, and offset the bitterness with a small squeeze of lemon.

    What can I use instead of pasta sauce?

    Hummus is a great vegan pasta sauce option, especially if it's already in your fridge. Mix with a tablespoon or two of pasta water to thin, and toss gently with al dente pasta of choice.

    Top tip

    Add the pasta water a little bit at a time. It's warmth helps the sauce blend fully, while thickening at the same time (counterintuitive, I know).

    Love this easy vegan pasta sauce? You also might like...

    • Vegan butternut squash alfredo sauce
    • Lemon Beet Hummus
    • Creamy Pesto Pasta with Vegetables (Vegan)
    • Butternut squash hummus
    Did you make this recipe? Leave a comment below!
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    noodles with white bean pasta sauce with pepper flakes and toasted almonds

    Easy vegan pasta sauce

    ★★★★★ 5 from 1 reviews
    • Author: The Hangry Chickpea
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 4-6 servings 1x
    • Category: Lunch and dinner
    • Method: Blending
    • Cuisine: Italian
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This easy vegan pasta sauce is protein-packed and SUPER easy to whip up after a long day in the water or at work. Use whatever you have in your pantry to make this delish quick meal. 


    Ingredients

    Units Scale
    • 1 lb of your favorite pasta
    • 2 12 oz cans of white beans (chickpeas, white beans and cannelloni beans all work)
    • 2 cloves garlic, minced or sliced
    • 1 large onion, diced
    • ⅓ cup tahini
    • 1 lemon, zested and juiced
    • 2-3 Tbsp olive oil or cooking oil of choice
    • Salt and pepper to taste
    • Slivered almonds (optional)
    • Thyme (optional)
    • Parsley (optional)

    Instructions

    1. Boil water for pasta and cook according to package instructions for al dente. Don't forget to salt the water. 

    2. Meanwhile, slice garlic and dice onion (see post for help). Saute diced onion in a large skillet on medium heat with a splash of cooking oil. Cook for 3-5 minutes, or until onions are soft and slightly translucent. Once onions are translucent, add garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Then add beans and cook for another 1-2 minutes.

    3. To make the creamy vegan pasta sauce, add the bean/onion mixture, tahini, lemon zest, lemon juice, a pinch of salt and pepper, and ladle or two of pasta water to a blender. Blend for 2-3 minutes or until smooth. Add pasta water a tablespoon at a time to keep the sauce moving in the blender.

    4. In a mixing bowl, add pasta and a generous dollop of sauce, Mix gently with tongs, and serve with almond slivers, parsley, and/or thyme. If you're feeling fancy, saute some mushrooms. Enjoy!


    Keywords: vegan pasta sauce, chickpea pasta recipe, vegan bean pasta, chickpea pasta sauce, chickpea sauce for pasta, easy vegan pasta recipe, easy vegan pasta sauce

    How'd it go?

    Please rate this recipe and tag @thehangrychickpea on Instagram!

    Food safety

    We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

    • Use extra caution when blending hot liquids
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds - I love grapeseed oil
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

    1. The Hangry Chickpea

      January 23, 2022 at 9:09 pm

      So easy, so fast, so many flavor combinations! Also, the hummus trick is 10/10, that's my new go-to weeknight hack.

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    Hi, I'm Eliza! I'm here to make all your favorite foods vegan, minus the fuss. Want to make my day? Say "you wouldn't know this is vegan" or "these are the best cookies I've ever had."

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