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Spaghetti with chickpeas and peas on a white and pink plate

Creamy Chickpea 'Tuna' Pasta

This filling pasta dish packs in all the flavour of 'tuna' pasta but with mashed chickpeas instead of fish! It's creamy, filling and ready in 30 minutes.
Course Dinner
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 593kcal
Author Jess & Dan


  • 375 g chestnut mushrooms – sliced
  • 4 garlic cloves – finely chopped
  • 2 red onions – sliced
  • 500 g chickpeas – 2 tins, drained and blitzed in a blender until flakey
  • 2 cups petit pois
  • 2 tsp dijon mustard
  • 250 ml vegan cream
  • 300 g wholewheat spaghetti
  • 2 tbsp vegan parmesan – e.g. Violife
  • A glug of oil optional
  • Salt and pepper – to taste


  • Pop the onions in a big pan (with at least enough space for all the pasta to be added in later) with some oil (if using) and cook until soft.
    2 red onions, A glug of oil
  • Add in the garlic for a few minutes
    4 garlic cloves
  • Once fragrant add the sliced mushrooms and stir well
    375 g chestnut mushrooms
  • When the mushrooms start to release water and look cooked, pour in the cream
    250 ml vegan cream
  • At this point put the spaghetti on to cook, assuming it takes around 10 minutes
    300 g wholewheat spaghetti
  • While the spaghetti cooks, add the flaked chickpeas to the creamy mushroom mix and stir up really well, then stir in the dijon mustard
    500 g chickpeas, 2 tsp dijon mustard
  • Add in a very good helping of salt and pepper – taste as you go to make sure you don't over do it (you can add but can't take away!)
    Salt and pepper
  • Stir through the vegan parmesan until it melts in
    2 tbsp vegan parmesan
  • After 5 minutes add in the peas and cook for a further 3-5 minutes
    2 cups petit pois
  • Drain the pasta and combine in the big pan, then serve.


Calories: 593kcal | Carbohydrates: 99g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 460mg | Potassium: 1034mg | Fiber: 12g | Sugar: 10g | Vitamin A: 577IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 6mg