Inspired living

Chickpea Pasta with Nomato Sauce Recipe

Chickpea Pasta With Nomato Sauce Recipe

Credit: Jacqueline Alwill

This sauce is for those who have children who refuse to eat tomatoes, or who can’t eat them themselves. It’s vegetable-rich and full of hearty Italian flavours, while staying low in kilojoules too. Serve with a chickpea pasta or other pulse- or legume-based pasta for a nutrient-dense meal.

Serves: 4




  • 2 tbsp extra-virgin olive oil
  • 4 cloves garlic, peeled & sliced
  • 6 medium carrots, trimmed & diced
  • 4 stalks celery, diced
  • 1 brown onion, peeled & diced
  • 2 cups diced mushrooms
  • ¼ cup red-wine vinegar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 bay leaves
  • 2 tbsp fresh parsley, finely chopped
  • Sea salt & black pepper
  • 2 tbsp nutritional yeast
  • 500g chickpea or pulse pasta
  1. Heat an extra-large frying pan on medium heat and add olive oil, garlic, carrots, celery and onion. Cover and cook for 20 mins to sweat the vegetables, stirring frequently throughout.
  2. Add mushrooms, 2 cups water, red-wine vinegar, basil, oregano, bay leaves and parsley and season with sea salt and black pepper. Cook for 30 mins covered, then remove lid and cook a further 20 mins uncovered.
  3. Remove bay leaves and put mixture into food processor or blender.
  4. Add 1 cup water and 2 tbsp nutritional yeast and blend to a thick sauce or ragu-like consistency.
  5. Bring a large saucepan of water to the boil, add pasta and cook until al dente.
  6. Warm the sauce in the frying pan or toss with drained pasta in the pot to heat again.
  7. Serve with fresh leafy green side salad if desired.


Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.