Chickpea Pasta with Roasted Red Pepper Sun Dried Tomato Sauce

Pasta is my go-to for quick weeknight dinners, but I always like to make mine with some type of bean/legume pasta for extra protein. My favourite by far has got to be Banza’s chickpea pasta because it’s so high in protein and it cooks up in minutes (literally 14g of protein per serving for my nutrition geeks out there). Not gonna lie here I ate pasta almost every night when I was preparing for my final exams this past semester, and I’m not stopping the pasta train anytime soon.

The creamy roasted red pepper and sun dried tomato pasta has a little kick to it, which I personally love because I slather my food in hot sauce all the time. It’s grain free, dairy-free, vegan, and delish. If you have any leftover sauce you could store it in the fridge for future use or maybe even through it in a salad (I’m thinking a massaged kale salad if you want to be adventurous).

Anyways your probably wondering how to make this sauce, so let’s get into it!


With love,

Emma x

Chickpea Pasta with Roasted Red Pepper & Sun Dried Tomato Sauce


  • 2 Cups Cooked Banza Chickpea Pasta

  • 2 Medium Red Peppers (washed and cut into quarters)

  • 1 Tbsp Avocado Oil

  • 1 Medium Shallot (peeled and diced)

  • 1 Medium Minced Clove of Garlic

  • 1/2 Cup Unsweetened Plain Almond Milk

  • 1/4 Cup Soaked Cashews (2+ hours soaked)

  • 1/4 Cup + 1 Tbsp Nutritional Yeast

  • 1/4 Cup Sun Dried Tomatoes (packed in oil) diced

  • 1/4 tsp garlic powder

  • 1/4 tsp Cayenne Pepper

  • 1/2 tsp Red Chilli Flakes

  • 1/6 tsp Hot Paprika

  • 1 tsp Salt/Pepper to taste


  1. Start out by soaking the cashews for at least 2 hours. 

    2. Preheat the oven to 400 F. 

    3. Roast the quartered red pepper in the oven for 25-30 minutes or until slightly black and roasted on the skin. 

    4. Cook the pasta according the instructions on the back. 

    5. While the red pepper is roasting sautee the shallot and garlic in avocado oil until soft. 

    6. Once the roasted red pepper has cooled add the red pepper, diced sun dried tomatoes, powdered garlic, fried shallot/garlic, paprika, red chilli flakes, cayenne, salt, pepper, nutritional yeast, almond milk, and drained cashews to a food processor. 

    7. Blend until super creamy and smooth. 

    8. In a skillet over low heat add the sauce and pasta until warm and serve!

Disclaimer: I was sent pasta by Banza to create a recipe for them!

Emma HyslopFoodComment