Creamy chickpea and zucchini pasta

By the GetYourMacros team · 30 August 2026

A satisfying Mediterranean pasta where blended chickpeas create a rich, creamy sauce without any dairy.

• Time 20 min
• Course First course
• Diet Vegan
• Cuisine Mediterranean
• Allergens gluten

Ingredients (1 serving)

• 70 g Pasta
• 130 g Canned chickpeas (drained)
• 150 g Zucchini
• 10 ml Extra virgin olive oil
• Garlic to taste
• Fresh basil to taste
• Salt to taste
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. Meanwhile, wash the zucchini and grate them using a large-hole grater.
3. Sauté the whole garlic clove in a pan with half the olive oil over medium heat for 2 minutes, then add the zucchini and cook for 5-6 minutes until tender.
4. Rinse and drain the chickpeas, then place half of them in a blender with a splash of pasta cooking water and the remaining olive oil until smooth.
5. Add the whole chickpeas and the chickpea cream to the pan with the zucchini, removing the garlic.
6. Drain the pasta 'al dente', toss it into the pan with the sauce, and stir over low heat for 1 minute to combine.
7. Finish with fresh basil leaves and a crack of black pepper before serving.

Tips

• If the sauce is too thick, add an extra splash of pasta water to reach your desired creaminess.
• This dish stores well for 2 days; reheat it with a little water or soy drink to bring back the smooth texture.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.