Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes

There’s something so comforting about a big bowl of pasta, especially when it’s as vibrant and delicious as Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes. I still remember the first time I decided to whip this up for a small gathering. The sun was shining, and I wanted to create a dish that felt light yet satisfying. The combination of fresh heirloom tomatoes, crispy chickpeas, and creamy chickpea crumble just seemed to sing summer. It was a hit! Everyone was raving about the flavors, and I found myself sharing the recipe more than once. This dish brings together the essence of summer vibes with its colorful ingredients and simple preparation. Whether you’re hosting friends or just treating yourself, this pasta dish is a perfect choice.

Shopping List for Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes

The ingredients in this dish come together beautifully, creating a marriage of flavors and textures that will leave you craving more. Each component serves a purpose, from the sweet heirloom tomatoes to the crunchy chickpea crumble. Here’s what you’ll need:

• 2 heaped pints of small tomatoes – These juicy gems are the star of the show, bursting with flavor.
• 3 tablespoons + 1 teaspoon extra virgin olive oil – A staple for enhancing flavors and providing richness.
• 1 small clove of garlic – Finely grated for an aromatic base that amplifies the dish’s taste.
• ¼ cup fresh basil leaves – Sliced for a fresh, herbal note that elevates the pasta.
• Sea salt and ground black pepper – Essential for seasoning and balancing the dish.
• 1 cup cooked chickpeas – Packed with protein and perfect for the crumble.
• ¼ cup raw pine nuts – For a crunchy texture that complements the other ingredients.
• 1-2 tablespoons nutritional yeast – This provides a cheesy flavor without any dairy.
• ¼ teaspoon garlic powder – For added flavor in the chickpea crumble.
• ½ teaspoon lemon zest – Brightens up the dish with a hint of citrus.
• 1 lb (454 grams) fresh, store-bought pappardelle pasta – The perfect base for this rustic dish.

Making Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes

Cooking is an adventure, and making Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes is no exception. It’s all about layering flavors and enjoying the process. Follow these steps to create a delightful pasta dish that will impress everyone!

1. Start by slicing all of the small tomatoes in half or into bite-sized pieces. Transfer them to a large bowl. Toss the tomatoes with 3 tablespoons of the olive oil, garlic, basil, salt, and pepper. Cover the bowl and let it sit for 4 hours. This allows the flavors to meld beautifully.
2. Preheat your oven to 400°F. This is essential for roasting the chickpeas and pine nuts to perfection.
3. Towel dry the chickpeas as thoroughly as possible to ensure they roast nicely. Transfer them to a baking sheet and toss with the remaining olive oil, salt, and pepper. Slide the tray into the oven and roast until slightly crisp and browned, which should take about 12 minutes.
4. Once the chickpeas are done, remove them from the oven and scatter the pine nuts onto the baking sheet. Roast for another 4-6 minutes, or until the pine nuts are golden brown. Keep an eye on them to avoid burning!
5. Allow the chickpeas and pine nuts to cool completely. This will help them retain their crunch when mixed into the pasta.
6. In a food processor, combine the roasted chickpeas and pine nuts with nutritional yeast, garlic powder, lemon zest, and salt to taste. Pulse until you achieve a crumbly mixture. Set this aside; it’s going to top the pasta beautifully.
7. Cook the pappardelle pasta according to the package directions and then drain it. Toss the cooked pasta with the bowl of tomatoes. The heat from the pasta will help them release even more flavors.
8. Top the rustic pasta with the cheesy chickpea crumble mixture and some extra sliced basil. This will give the dish a lovely fresh finish.
9. Serve immediately and enjoy your creation! If you have leftover chickpea crumble, store it in a sealed container in the refrigerator for about 4 days, and add it to salads or other dishes.

Recipe Variations about Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes

In the kitchen, creativity is key! The Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes is versatile and can adapt to your taste or what you have on hand. Here are some variations to consider:

• Different Pasta: Try using whole wheat or gluten-free pasta for a healthier option.
• Seasonal Veggies: Add your favorite seasonal vegetables, like zucchini or spinach, for extra nutrition.
• Herbs: Experiment with different herbs like oregano or thyme for a unique twist on the flavor.
• Spice Level: If you like a kick, consider adding red pepper flakes or a dash of hot sauce to the tomato mixture.
• Healthier Crumble: Instead of pine nuts, try sunflower seeds or even ground flaxseeds for a different texture.

Serving Ideas for Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes

Serving is just as important as cooking, and Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes shines in various settings. Here are some ideas:

• Side Dishes: Pair this pasta with a fresh garden salad or grilled vegetables for a complete meal.
• Occasions: Perfect for summer gatherings, picnics, or as a light dinner for family.
• Leftovers: Store leftovers in the fridge and enjoy them cold as a pasta salad the next day.
• Seasonal Pairings: During summer, this dish pairs well with chilled white wines or refreshing lemonades.
• Lunch Box: This pasta makes an excellent addition to lunch boxes, enjoyed cold or reheated.

FAQ

Conclusion

Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes combines vibrant flavors and textures that create a meal worth savoring. It’s an easy, comforting dish that fits perfectly into any occasion. If you haven’t tried this recipe yet, I encourage you to give it a go. You’ll love how simple it is to prepare and how delicious it tastes!

Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes

The ultimate comfort food for summer! Rustic Vegan Pasta with Cheesy Chickpea Crumble Heirloom Tomatoes is loaded with fresh flavors and a satisfying texture, making it the perfect easy weeknight dinner. Whip it up tonight and enjoy every bite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pints small tomatoes
• 3 tablespoons extra virgin olive oil
• 1 clove garlic finely grated
• ¼ cup fresh basil leaves sliced + extra
• to taste sea salt and ground black pepper
• 1 cup cooked chickpeas
• ¼ cup raw pine nuts
• 1-2 tablespoons nutritional yeast
• ¼ teaspoon garlic powder
• ½ teaspoon lemon zest
• 1 lb fresh, store-bought pappardelle pasta (see note)

Equipment

• Food Processor
• Grater
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Slice all of the small tomatoes in half or into bite-sized pieces. Transfer the tomatoes to a large bowl. Toss the tomatoes with 3 tablespoons of the olive oil, garlic, basil, salt, and pepper. Cover the bowl and let it sit for 4 hours.
2. Preheat the oven to 400°F.
3. Towel dry the chickpeas as thoroughly as possible, and transfer them to a baking sheet. Toss the chickpeas with the remaining olive oil, salt, and pepper. Slide the tray into the oven and roast until slightly crisp and browned, about 12 minutes.
4. Remove the chickpeas from the oven and scatter the pine nuts onto the baking sheet. Roast pine nuts and chickpeas another 4-6 minutes, or until pine nuts are browned. Allow chickpeas and pine nuts to cool completely.
5. In a food processor, combine the roasted chickpeas and pine nuts, nutritional yeast, garlic powder, lemon zest, and salt to taste. Pulse until you have a crumbly mixture. Set aside.
6. Cook the pappardelle pasta according to package directions and drain. Transfer cooked pasta to the bowl with the tomatoes and toss.
7. Top the rustic pasta with the cheesy chickpea crumble mixture and extra sliced basil. Serve immediately.
8. If you have leftover chickpea crumble, it keeps in a sealed container in the refrigerator for about 4 days.

Notes

• Tip: I purchased some fresh lasagna sheets and just cut those into the pappardelle, but you could certainly use dried as well.

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