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VegNews.LemonCasserole

Vegan Lemon-Rosemary Chickpea Pasta Casserole

Easy to prepare, lemony, and downright comforting—this chickpea and pasta casserole delivers on all fronts!

Serves: 5
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Warm up on chilly evenings with this comforting, carb-loaded, protein-packed casserole from VegNews food columnist Jackie Sobon’s Vegan Yack Attack’s Plant-Based Meal Prep cookbook. 

What you need:

2 teaspoons sunflower oil
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
2 (15-ounce) cans chickpeas, drained, with 1 cup liquid reserved
1 cup raw cashews
¼ cup lemon juice
1 tablespoon lemon zest
3 cloves garlic, peeled
2 teaspoons dried rosemary
1 teaspoon salt
½ teaspoon black pepper
4 cups bowtie pasta
4 cups hot vegetable broth

What you do:

  1. Preheat oven to 375 degrees. In a large skillet over medium heat, warm oil. Add onion, carrot, and celery, and cook until onions are nearly translucent, about 5 minutes. Add chickpeas and cook for another 2 minutes.
  2. While vegetable mixture is cooking, into a blender, add chickpea liquid, cashews, lemon juice, zest, garlic, rosemary, salt, and pepper and blend until smooth. Let sit for 2 minutes, then blend again.
  3. Pour pasta, hot broth, chickpea mixture, and blended sauce into a 9 x 13-inch casserole dish. Stir to combine and spread mixture into an even layer. Cover with foil and bake for 30 minutes. Carefully remove foil and bake until pasta is cooked through and sauce is no longer runny, about 10 minutes. Let cool on a rack for 15 minutes before serving. Casserole can be stored in refrigerator for up to 7 days or in freezer for up to 3 months.

Recipe credit: Jackie Sobon

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