Who remembers chicken pot pie? If your family didn’t have it on the dinner table as a kid, your friends’ parents probably did. I feel like it was an American staple in the 90s! There are a number of recipes for vegan pot pie floating around the Internet but I decided to deconstruct the typical format in my version. Pasta gives this classic family dinner a much needed refresh and offers the opportunity to go gluten-free if you’d like. Plus, you can make the entire meal in one pot or skillet. No additional cookware required! This is my Chickpea Vegan Pot Pie Pasta Recipe.
I chose a large, deep skillet but you can also make this vegan chickpea pot pie pasta in a soup pot. Use what you’ve got! You’ll first want to sauté the carrot in olive oil to give it a head start on cooking. There will be no crunchy carrots in our pasta! The rest is smooth sailing.
Dump the chickpeas, veggies, and pasta into the pot and top it all off with vegetable broth. You can use any pasta shape you’d like, though I don’t know how well the one-pot method would work with spaghetti or fettuccine. Think small shapes here – rotini, penne, elbows, etc. You want the pasta to be almost submerged in the broth as it comes to a simmer. Stir the pasta occasionally to make sure every piece gets its chance to cook in the vegetable broth. I used gluten-free pasta made from brown rice and quinoa and it worked perfectly!
Remove the pasta from heat and stir in the Smoked Provolone Cheeze Spread. Don’t drain! The pasta might look a little liquid-y at first but it will continue to thicken as it cools. The result will be a super velvety sauced up pasta dish packed with veggies and nutrients. It’s SO comforting on a chilly evening! Try not to eat the entire pot in one sitting. But if you do, no judgement here. I hope your family loves this one!
Chickpea Vegan Pot Pie Pasta Recipe
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Serves 2 to 3
- 1 teaspoon olive oil
- 2 carrots, small diced
- ½ teaspoon salt
- Few twists of black pepper
- 1 teaspoon dried thyme
- 1 can chickpeas, drained and rinsed
- ½ cup peas (fresh or frozen)
- ½ cup corn kernels (fresh or frozen)
- 4 ounces pasta (about 1½ cups dry pasta)
- 2½ cups vegetable broth
- 1 package Plant Perks Smoked Provolone Cheeze Spread
- Bread crumbs, for garnish (optional)
- Fresh parsley, for garnish
- Warm a teaspoon of olive oil in a large skillet or soup pot over medium heat. Add the carrot and season with salt, black pepper, and thyme. Sauté for five minutes, until the carrot starts to soften a bit.
- Add the chickpeas, peas, corn, and pasta to the skillet. Pour in the vegetable broth and stir so the dry ingredients are mostly covered by the liquid. Bring to a simmer and cook for 7 to 10 minutes, until the pasta is just tender (the exact cook time will depend on the type of pasta you use, so keep a close eye on it.)
- Remove the skillet from heat and stir in the Smoked Provolone Cheeze Spread. The sauce should be creamy and luxurious. If it seems watery, don’t worry. The dish will continue to thicken as the pasta cools.
- Divide the pasta between serving plates and garnish with breadcrumbs and fresh parsley. Enjoy warm.