This chickpea pasta dish is wonderful for both children and adults. It’s a very healthy dish that is both gluten- and grain-free, as well as being dairy- and nut-free. For those who have allergies, it can be a delicious healthy pasta recipe to try.
I use chickpea pasta, which can be found in almost all grocery stores now, or online. They contain chickpea flour, brown rice flour, tapioca starch and pea protein. Rich in protein and fibre, they are nutritious and a great alternative to regular wheat pasta. I used fusilli but shells or spaghetti could be used too.
The sauce is incredibly tasty and made with tahini (sesame butter), miso, tamari and toasted sesame oil. It’s creamy and nutritious, and pairs beautifully with the pasta and vegetables. Miso and tamari are both fermented soy products so very healthy. In case you would have a soy intolerance or allergy, use chickpea miso and coconut aminos instead of tamari.
To make the sauce, you simply blend all the ingredients in the blender and combine the “raw” sauce to the cooked pasta along with the cooked vegetables. Easy.
Vegetables are garden peas and sliced mushrooms. I thought it was a great combination of flavours for this dish. Feel free to use any other vegetables if you prefer. Sliced carrots and bok choy or kale would work too. My 3 year old likes mushrooms and peas so it was perfect.
This meal is perfect for busy weeknights. If you have a large family, you may want to double the recipe.
Garnish the meal with sliced green onions, cilantro or mint and sesame seeds if desired.
Chickpea Pasta with Tahini Miso Sauce
- 1 box chickpea pasta
- ½ cup fresh or frozen garden peas
- 1-2 teaspoons olive oil
- 6-8 cremini mushrooms, sliced
- Green onions, sliced, for garnish (optional)
- Sesame seeds, for garnish (optional)
- Cilantro, for garnish (optional)
- Tahini Miso Sauce
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon white miso
- 1 tablespoon tamari
- 1 tablespoon rice vinegar or lemon juice
- 1 tablespoon honey or maple syrup
- 1 small garlic clove
- ½ teaspoon grated ginger
- ¼ cup water
- Cook pasta according to package directions.
- When pasta is half way cooking, add peas. Once pasta is cooked to your liking, drain in a colander and put pasta and peas back in the pot.
- While pasta is cooking, in a skillet, heat olive oil over medium heat, add mushrooms and cook, stirring occasionally, until cooked and caramelized. Set aside.
- While mushrooms are cooking, make sauce by combining all ingredients in a small blender. Then, blend until silky smooth.
- Add mushrooms to pasta, stir in sauce, mix to combine and plate.
- Garnish with sesame seeds and cilantro, if you like.