Memorable, satisfying and ready in 20 minutes: high protein vegan cherry tomato pasta! It is also grain-free and made with only 5 ingredients.

Cast iron skillet of chickpea cherry tomato pasta

Umm, can we just call this a skillet full of happiness? Hints of spring (cherry tomatoes and fresh parsley), the midwinter comforts of pasta, and enough nutrients (protein, vitamin C, antioxidants) to energize a rockstar athlete (you!).

Ingredients for High-Protein Vegan Cherry Tomato Pasta

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Here’s the lineup of ingredients for this high-protein, ready-in-no-time dish:

Chickpea pasta, which packs a wallop of protein in one fell swoop
Cherry or grape tomatoes(one or two colors), quickly sautéed until bursting
Chopped fresh parsley(sprinkled on for grassy, fresh brilliance)
A splash of olive oil or avocado oil(for cooking the tomatoes and making an instant sauce; you can also use water if you do not eat oil)
Vegan Parmesan Cheese(my 2 minute recipe; don’t worry, I have options!)

Ingredients for cherry tomato chickpea pasta

What is Chickpea Pasta?

New to chickpea pasta? It is naturally grain-free and gluten-free (made with chickpea flour) and looks like regular wheat pasta (cook it in the same way, too). The taste is creamy, nutty and satisfying. It is also very high in protein and fiber.

You can find chickpea pasta in regular grocery stores (look in the pasta aisle or the health food sections). Some of the available brands include Barilla, Banza, Lensi, Thrive Market, and Tolerant.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Ready for some seriously good pasta in less than 20 minutes time? Let’s do this!

Step 1: Cook the Chickpea Pasta

Boil a large pot of water (add some salt to the water, as desired) and cook the chickpea pasta until al dente, according to the package directions.

Step 2: Quick-Cook the Tomatoes

While the pasta cooks, heat the oil (or water) in a large, heavy skillet set over medium-high heat until hot. Add the tomatoes.

Cast iron skillet full of red and yellow cherry tomatoes

Cook and stir the tomatoes until they get some brown spots, puff up, and begin to burst. Instant sauce!

Skillet of sauteed cherry tomatoes in olive oil

Step 3: Drain Pasta

Drain the pasta and add to the skillet of tomatoes. Toss and stir until combined.

sauteed cherry tomatoes and chickpea pasta in a cast iron skillet

Step 5: Add Toppings

Add the parsley,Vegan Parmesan Cheese, and salt & pepper to taste.

Up-close photo of cherry tomato chickpea pasta in a cast iron skillet with vegan parmesan cheese and parsley.

Grab a bowl and a fork, relax, and savor. We all need this right about now.

Can I make this with Canned Tomatoes?

Yes, in a pinch, canned tomatoes can fill in. Use two 15-ounce (425 g) cans whole tomatoes (drain, reserving the liquid) in place of the cherry tomatoes, breaking up the tomatoes with fingers or coarsely chop. Add some of the reserved liquid, as desired.

What can I Use in Place of the Vegan Parmesan Cheese?

One to three tablespoons of nutritional yeast, or 1/4 cup of finely chopped, toasted nuts or seeds (e.g., walnuts, hemp hearts, pepitas) can be used in place of the vegan Parmesan cheese. Store-bought vegan Parmesan is another option.

If you eat dairy, feel free to use grated Parmesan, Asiago or Romano cheese.

Happy eating!

Vegan Parmesan Cheese (made with cashews or hemp hearts)
Roasted Tomato Chickpea & Cauliflower Salad {vegan, high protein}
Oat-Chickpea Flour Quick Bread with Cherries
Chickpea Flour Broccoli Pasta Frittatas (vegan, grain-free)
Parmesan Cauliflower-Quinoa Cakes & International Year of Quinoa

High Protein Vegan Cherry Tomato Pasta (Grain-free)

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 servings

Ingredients

1 8- ounce 227 g chickpea pasta penne {e.g., Banza, Barilla}
1 tablespoon 15 mL oil of choice, or 2 tablespoons water for oil-free
2 pints cherry or grape tomatoes red, yellow, or both
1/2 cup 125 mL chopped fresh parsley leaves
1/4 cup Vegan Parmesan Cheese see notes for options
fine sea salt and black pepper to taste

Method

Boil a large pot of water (salt the water, if desired). Add the chickpea pasta; cook until al dente, according to the package directions.
While the pasta cooks, heat the oil (or water) in a large, heavy skillet set over medium-high heat until hot. Add the tomatoes.
Cook and stir the tomatoes for 4 to 6 minutes until the tomatoes begin to brown and burst. Continue cooking and stirring for a minute longer.
Drain the pasta; add to the skillet with the tomatoes, tossing to combine and coat the pasta.
Remove the skillet from the heat and add the parsley and vegan Parmesan cheese; gently toss to combine. Season to taste with salt and pepper.
Eat and enjoy!

Notes

Storage: Store any leftover (cooled) pasta in an airtight container for up to 1 day. Reheat over low heat in skillet until warmed through, adding 1 or 2 tablespoon of water to the skillet, as needed. Vegan Parmesan Cheese Alternatives: One to three tablespoons of nutritional yeast , or 1/4 cup of finely chopped, toasted nuts or seeds (e.g., walnuts, hemp hearts , pepitas ) can be used in place of the vegan Parmesan cheese. Store-bought vegan Parmesan is another option. If you eat dairy, feel free to use grated Parmesan, Asiago or Romano cheese.