Name: Sun-dried Tomato Pasta e Ceci (Pasta & Chickpeas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 8 oz regular or gluten-free protein-enhanced penne; 2 cups marinara sauce; 1 15 oz can chickpeas, drained; 8 oz vegan ricotta; 2 cups Italian parsley; 4 garlic cloves; zest and juice of ½ lemon; 8 oz sun-dried tomatoes in olive oil, drained (and 2 Tbsp oil reserved); ½ tsp salt

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This Sun-dried Tomato Pasta & Chickpeas recipe is a quick and satisfying one-dish meal featuring protein-packed pasta, creamy vegan ricotta, and vibrant sun-dried tomato pesto.

When I’m making one meal for my family, I always start with a plant-based main dish and let the sides cater to individual preferences. This Pasta & Chickpeas recipe is already a winner because the penne itself is packed with protein! With so many protein-enriched pasta options on shelves these days, powering up your Italian dishes with plants has never been easier.

This easy, one-dish recipe brings together tender pasta, creamy vegan ricotta, and a vibrant sun-dried tomato pesto for a meal that’s as satisfying as it is simple. Whether it’s a busy weeknight or a cozy holiday gathering, this dish is ready in just 45 minutes—and it’s versatile enough to delight vegans, non-vegans, and even the pickiest eaters around your table.

Why You'll Love This Recipe

Flavor-packed: The sun-dried tomato pesto bursts with bold, zesty flavors that perfectly complement the creamy ricotta and tender pasta, creating a dish that’s anything but ordinary.

Easy to make: With minimal prep and simple, pantry-friendly ingredients, this recipe makes a satisfying dinner achievable even on your busiest nights.

Customizable: Whether you’re feeding vegans, non-vegans, or picky eaters, this dish is easily adaptable to fit everyone’s preferences—serve it as-is or add your favorite protein sides.

Meal prep-friendly: This recipe stores and reheats beautifully, making it a fantastic option for leftovers or prepping in advance for the week.

What You Need To Make Sun-Dried Tomato Pasta & Chickpeas

Main Ingredients:

Penne: Choose your favorite brand—regular or gluten-free options both work perfectly for this recipe. This is my go-to and I also love this one.
Marinara Sauce: A rich, high-quality jarred sauce or a homemade version adds depth and convenience.
Chickpeas: These protein-packed legumes bring both texture and nutrition to the dish.
Vegan Ricotta: Adds creaminess and richness, beautifully balancing the zesty pesto. This is the only brand I buy.
Sun-dried Tomato Pesto: This homemade blend is made with Italian parsley, garlic, lemon, and oil-packed sun-dried tomatoes, it’s the heart of this dish with a bold, tangy, umami punch.

Tools:

Food Processor: Essential for blending the sun-dried tomato pesto to a smooth, vibrant consistency.
Large Pot: For boiling the penne to tender perfection.
Casserole Dish: Combine and bakes the ingredients all in one dish for easy clean up!

How To Make Sun-Dried Tomato Pasta & Chickpeas

1. Cook the Pasta: Follow the package instructions to cook the penne until al dente. Once cooked, drain and set aside.

2. Make the Pesto: In a food processor, combine the Italian parsley, garlic, lemon zest and juice, sun-dried tomatoes, and the reserved oil from the tomatoes. Blend until smooth and creamy.

3. Combine Ingredients: In a casserole dish, mix the cooked pasta with the marinara sauce and chickpeas. Stir in the pesto and crumble the vegan ricotta into the mixture.

4. Bake: Place the casserole dish in the oven and bake at 350°F for 10 minutes, or until everything is warmed through and bubbly.

5. Serve: Remove from the oven, give it a good stir, plate, and enjoy the rich, savory flavors!

Recipe Tips

Meal Prep

Make the sun-dried tomato pesto ahead of time and store it in an airtight container in the fridge for up to a week.
Double the recipe to have leftovers for lunches or dinners throughout the week.

Storage

Keep leftovers in an airtight container in the fridge for up to 7 days. Reheat in the microwave or oven for a quick meal.

Adapting for Non-Vegans

Serve with a side of Italian sausage or meatballs for non-vegan family members.
Sprinkle some freshly grated Parmesan on top before serving.

What To Serve With Sun-Dried Tomato Pasta & Chickpeas

Side Salad:

A crisp green salad with a tangy lemon vinaigrette complements the rich flavors of the pasta beautifully. Try mixing baby spinach, arugula, and cucumber for a refreshing contrast to the savory dish.

Garlic Bread:

For an extra indulgent touch, serve this pasta with some warm, crusty garlic bread. The garlic and buttery flavor will perfectly balance the hearty dish, making it a crowd-pleaser.

Roasted Vegetables:

Add extra color and nutrients with a medley of oven-roasted veggies. Zucchini, bell peppers, and cherry tomatoes roast beautifully and pair wonderfully with this pasta for a well-rounded meal.

FAQs

Can I use a different type of pasta?

Absolutely! Fusilli or rigatoni would work well in this recipe.

How can I make this gluten-free?

Simply swap regular penne for your favorite gluten-free pasta brand. .

Can I make the sun-dried tomato pesto in advance?

Yes! You can prepare the pesto up to 3 days in advance and store it in an airtight container in the fridge. Just give it a quick stir before using.

How do I store leftovers?

Store any leftover Pasta e Ceci in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop with a splash of water or vegetable broth.

Can I add more vegetables to this dish?

Definitely! Feel free to toss in some spinach, kale, or roasted veggies like zucchini or mushrooms. They’ll add extra nutrients and flavor to the dish.

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