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Comforting Chickpea Pasta in Tomato/Basil Sauce with Rocket Leaves & Chunky Tofu

IMG_20170303_115348_083This simple pasta alternative of a protein packed dish seems way too easy for a recipe, but the photo deems too ridiculously appetising not to share. I made the switch to chickpea pasta a few months ago and I’ve never looked back. I’ve tried the likes of maize-flour & brown rice-pasta along with a lengthy list of alternatives, but chickpea is the winner for me. It’s packed full of protein, tastes extremely similar to traditional pasta, doesn’t have a funny texture and has it’s own tasty, yet nutritional, undertone.

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By adding tofu, I’ve ramped up the protein element and with the combination of complex carbs, it transforms this proper, warming, comfort soul food into a nutritional powerhouse. You don’t have to add the feta, thus making this a prospective vegan dish – but my name is M-nizzle and I’m a cheese addict, hear me roar.

It takes half the time to cook though, so be wary and keep an eye on it.

Recipe below!

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  • 1 tsb coconut oil
  • 50g chickpea pasta*
  • 150g firm tofu
  • 1-2 garlic cloves
  • 200g baby plum tomatoes
  • 1 tbs tomato paste
  • 100g tin of chopped tomatoes
  • 1-2 tsp dried oregano
  • Handful(s) of fresh basil, torn
  • Handful(s) of fresh rocket leaves
  • 15g feta cheese**
  • Sea salt & black pepper, to taste

*I used the Profusion brand, available in Nourish health stores
**Use nutritional yeast as a vegan replacement


  • Bring the pasta to a boil and leave to simmer on a low heat for 5-6 minutes.
  • Chop garlic and add to a pan on medium heat with ½ tsp coconut oil.
  • When the garlic releases aromas, add the tomatoes and let infuse, stirring.
  • Add the tomato paste, tin of tomatoes, basil & oregano.
  • Add half a glass of water before bringing sauce to a boil and reduce to a simmer for 5 minutes.
  • Keep adding water if the sauce begins to dry out, seasoning throughout.
  • Fry tofu, chopped into square chunks, in a separate pan with ½ coconut oil before adding to the sauce.
  • When the pasta is ¾ cooked, add it to the sauce.
  • Mix in some fresh rocket before serving with some crumbled feta & fresh basil leaves.
  • Sea salt & black pepper to taste.


  • Calories 411
  • Protein 30.6g
  • Carbs 28g
  • Fat 18g

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