Creamy Chickpea Pasta Primavera

This hunger-busting creamy chickpea pasta is bursting with fresh produce and comes together in just 25 minutes. Sweet green peas, juicy tomatoes (both fresh and sun-dried), and crunchy snow pea pods are tossed in a velvety hummus-based sauce and sprinkled with aromatic garlic scapes. (If you can’t find garlic scapes, substitute chives in Step 2.) Whole chickpeas add extra substance, while a sprinkle of cayenne pepper brings the heat. This dish is extremely versatile, so feel free to swap out the veggies for whatever fresh produce you have on hand. Make a big pot of this as meal prep for the rest of the week and enjoy alongside a simple salad for a veg-forward feast.

For more quick vegan pasta recipes, check out these tasty ideas:

By Ellen Boeke,


  • 1 8.8-oz. package dry chickpea rotini
  • 2 cups fresh or frozen peas
  • ½ cup sliced garlic scapes or 3 tablespoons chopped fresh chives
  • ⅔ cup oil-free hummus
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
  • ⅓ cup chopped sun-dried tomatoes (not oil-packed)
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground cayenne pepper
  • 1 cup quartered cherry tomatoes
  • ½ cup slivered fresh snow pea pods


  • Cook pasta according to package directions; reserve ½ cup pasta cooking water. Place peas and garlic scapes (if using) in a colander set in the sink. Drain pasta into colander; return pasta, peas, and garlic scapes to pot.
  • Add hummus, chickpeas, sun-dried tomatoes, chives (if using), salt, and cayenne pepper to pasta. Toss to coat, adding pasta cooking water a little at a time as needed to make sauce creamy. Serve topped with cherry tomatoes and snow pea pods.

Comments (3)

(5 from 1 vote)

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Will normal rotini work instead of chickpea rotini?


Yes, but normal rotini usually has egg or egg product in it.

Amy F.

I've found many pasta choices w/o eggs in grocery stores.

About the Author

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About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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