Low-carb vegan pasta with chickpeas (home recipe)
A light, plant-based low-carb pasta you can make at home: chickpeas, sun-dried tomato and a creamy tomato-basil sauce. An easy recipe from Desidero, Marbella.
Published on
- Prep time
- 10 min
- Cook time
- 10 min
- Total time
- 20 min
- Servings
- 4 people
Watching your carb intake but still want to enjoy a good plate of pasta? At Desidero Pizzeria Marbella we love sharing Italian recipes beyond our menu, and this one is for anyone who wants comfort food that goes a little lighter. Low-carb pasta has a reduced carbohydrate content and usually more protein than regular pasta — so with this veg-packed sauce, you get all the flavour with a bit less on the carb side.
Please note: this is a home recipe and is not currently part of the Desidero menu. Our restaurant pasta is fresh pasta made daily; here we share a home idea for a lighter, plant-based plate.
Ingredients (serves 4)
- 200 g low-carb pasta
- 120 g chickpeas, drained
- 120 g tomato purée (passata)
- 100 ml soy-based cooking cream
- 100 g tomato and basil sauce
- 1 medium onion
- 40 g sun-dried tomatoes
- 80 g cherry tomatoes
- 2 cloves garlic
- 1 tbsp extra virgin olive oil
- 1 tbsp tomato paste
- 15 g fresh basil
- 2–3 tsp pizza seasoning
- Salt, to taste
- Nutritional yeast, to finish
How to make it
- Cook the pasta. Prepare the low-carb pasta according to the packet instructions.
- Heat the pan. Warm the olive oil in a wide pan.
- Prep the aromatics. Finely chop the onion, mince the garlic, cut the sun-dried tomatoes into small pieces and drain the chickpeas.
- Build the sauce. Sauté the onion and garlic in the olive oil, then add the tomato paste, passata, cooking cream, pizza seasoning and tomato and basil sauce.
- Simmer. Add the chickpeas and sun-dried tomatoes and let it cook gently until the chickpeas soften slightly.
- Combine. Add the cooked pasta with a couple of tablespoons of its cooking water, the fresh basil and the quartered cherry tomatoes.
- Finish. Once the basil wilts, it's ready. Divide between four plates and finish with fresh basil and a generous scatter of nutritional yeast.
The idea behind it
The chickpeas add protein and body, the sun-dried tomatoes bring depth, and the nutritional yeast gives that savoury, almost cheesy finish — so a lighter plate still tastes rich. Simple, plant-based and satisfying.
Prefer to leave the cooking to us?
At the restaurant, in the centre of Marbella, we serve fresh pasta made daily and plenty of vegetarian options. Open every day 16:00–02:00. Book at desideropizzeria.es.
Frequently asked questions
- Is this pasta dish vegan? Yes, using low-carb pasta, soy-based cream and nutritional yeast.
- Does Desidero serve low-carb pasta? This is a home recipe; at the restaurant we serve fresh pasta made daily.
- Can I use regular pasta? Yes — the sauce works with any pasta; only the carb content changes.
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For more Italian recipes, try our vegan pesto pizza and vegan pumpkin lasagne.
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