This recipe was delicious. The sauce was so creamy and flavourful! It was also our first time trying out chickpea pasta and it was so yummy and filling. This is a great post workout meal it’s loaded with fiber and protein! We love pasta but we also love finding healthier versions.

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4-5 people


  • 6-8 cups of raw chickpea pasta (we used Chickapea)
  • 1 bag of veggie meatballs (we used Gardein)
  • 1 tbsp of vegan butter
  • 1 onion (diced)
  • 3 cloves of garlic (minced)
  • 4 cups of fresh baby spinach
  • 2 cups of your favourite tomato pasta sauce
  • 3 cups of unsweetened oat milk (we used Oat Canada)
  • 1/4 tsp of salt
  • 1/4 tsp of black pepper
  • 3 tbsp of nutritional yeast
  • 1/2 a cup of your favourite melting vegan shreds or cashew cheese
  • Fresh basil to garnish


  1. Heat a large skillet on medium low heat and add your vegan butter.
  2. Once pan is hot you can add in your diced onion and spinach.
  3. Sauté for a few minutes until spinach cooks down then you can mix in your minced garlic! Garlic tends to brown faster than the other veggies that’s why we add it a little later.
  4. Preheat your oven to 400 degrees. Next you can pour your tomato sauce and oat milk into the pan with your veggies and lower heat.
  5. Place your meatballs in the oven for slightly less time than they call for – we are going to finish cooking them in our sauce to soak up all that flavour!
  6. Once sauce is at a low simmer you can add your salt, pepper, nutritional yeast and cashew cheese. After you add the cheese your sauce should begin to thicken up.
  7. Remove meatballs from oven and place them in your sauce.. make sure to give it a stir every so often to avoid burning.
  8. Boil a large pot of water for your pasta and cook for roughly 8-10 minutes or until tender.
  9. Strain pasta and place back in pot. Ladle a good amount of your sauce into your pasta pot and stir gently. Save some sauce to top with.
  10. Place a few meatballs on top and ladle a few spoonfuls of sauce overtop. Top with fresh basil and another sprinkle of nutritional yeast. Serve and enjoy! This recipe saves great for leftovers.

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