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15-Minute Vegan Zucchini Chickpeas Summer Pasta Recipe

Bright, zesty, and packed with protein—this vegan zucchini chickpeas summer pasta is a refreshing plant-based recipe featuring garden-fresh zucchini, protein-rich chickpeas, lemon, basil, and a savory miso twist. Perfect for a quick weeknight dinner or outdoor summer cooking!
3 from 11 votes
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, pasta
Cuisine American, French
Servings 4

Ingredients
  

  • 12 oz 340 g pasta – penne, fusilli, or rotini work best
  • 2 medium zucchinis sliced into half-moons
  • 1 can 15 oz / 425 g chickpeas, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 2 cups fresh spinach loosely packed
  • 1 handful fresh basil leaves torn
  • 1 medium lemon juiced + zest for garnish
  • 2 tablespoon olive oil
  • 1 tablespoon white miso paste
  • 1 teaspoon Better Than Bouillon vegetable, vegan
  • 2 tablespoon vegan cheese shredded (optional)
  • 2 slices crusty bread cubed for croutons
  • 1 teaspoon garlic powder or 2 fresh garlic cloves, minced
  • Salt & pepper to taste
  • ½ cup reserved pasta water for adjusting sauce consistency

Instructions
 

Sauté the Aromatics

  • Heat olive oil in a skillet. Add garlic seasoning and let it bloom until fragrant.

Cook the Zucchini & Tomatoes

  • Toss in chopped zucchini and tomatoes. Sauté until the zucchini softens and the tomatoes release their juices.

Add Chickpeas & Flavor Base

  • Stir in the chickpeas, miso paste, and a spoonful of Better Than Bouillon. Add a splash of pasta water to create a silky sauce.

Incorporate Spinach & Lemon

  • Add fresh spinach and let it wilt. Squeeze in lemon juice for brightness.

Toss with Pasta

  • Add cooked pasta directly into the skillet or you can do the one pan method tossing in uncooked pasta, tossing everything until well coated. Adjust seasoning with salt, pepper, or extra lemon.

Make Garlic Croutons

  • While pasta cooks, cube bread and toss with olive oil and garlic seasoning. Toast in the oven or skillet until golden and crispy.

Serve & Garnish

  • Plate the pasta, sprinkle with vegan cheese, top with croutons, and finish with fresh basil leaves.
Keyword chickpeas, summer, zucchini