Creamy eggplant & chickpea pasta (vegan & kid-friendly)

Creamy eggplant & chickpea pasta (vegan & kid-friendly)

Looking for a quick, healthy, and family-friendly pasta recipe? This creamy eggplant & chickpea pasta is the perfect answer! Packed with roasted eggplant, protein-rich chickpeas, and a silky tahini-garlic sauce, it’s a vegan pasta dish that’s both nourishing and comforting.

Whether you enjoy it warm for dinner or cold the next day, this dish is incredibly versatile. It makes a refreshing lunchbox meal for kids, a nutritious work lunch idea, or a wholesome weeknight dinner the whole family will love.

​ Why You’ll Love This Recipe 

🌱 Vegan & dairy-free – Naturally creamy without any cheese or cream.

🍆 Perfect for eggplant lovers – Roasting brings out the eggplant’s sweet and smoky flavor.

👩‍👧 Kid-approved – Mild flavors with a creamy texture that little ones enjoy.

🍴 Meal-prep friendly – Delicious hot or cold, so it’s great for leftovers and packed lunches.

💪 Nutritious & filling – Balanced with carbs, protein, fiber, and healthy fats.

Ingredients (Serves 4)

• 400 g penne pasta
• 1 L water
• 1 large eggplant (about 600 g), diced
• 200 g cooked chickpeas
• Olive oil (about 2 tbsp)
• 1 tsp paprika
• 1 garlic head
• Salt (to taste)
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tsp cumin powder
• 1 tsp black pepper

​Method

Step 1 – Cook the pasta
Bring water to a boil, season with salt, and cook the pasta until al dente. Drain and set aside.

Step 2 – Prepare the eggplant
Soak the diced eggplant in salted water for 20 minutes. Drain well.

Step 3 – Roast the eggplant
Spread the eggplant on a tray, drizzle with olive oil, sprinkle with paprika, and roast at 160°C for 40 minutes until tender and golden.

Step 4 – Roast the garlic
Cut the tip off the garlic head, drizzle with olive oil, season with salt, wrap in foil, and roast alongside the eggplant for 40 minutes.

Step 5 – Make the creamy sauce
Blend most of the roasted eggplant with the roasted garlic, lemon juice, tahini, cumin, black pepper, and salt until smooth and creamy.

Step 6 – Mix everything together
Toss the pasta with the creamy sauce, add the remaining roasted eggplant pieces, and fold in the chickpeas.

​Serving Suggestions

Dinner → Serve warm with a side salad or roasted veggies.

Lunchbox → Pack it cold in a container for a refreshing pasta salad.

Toppings → Sprinkle with parsley, sesame seeds, or chili flakes for extra flavor.

Tips & Variations

🌾 Make it gluten-free – Swap regular pasta for gluten-free penne, rice pasta, or quinoa pasta.
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🌿 Add greens – Stir in baby spinach, arugula, or kale for extra nutrients and color.

🥑 Creamier texture – Add a spoonful of avocado to the sauce for a richer, smoother finish.

🍅 Extra flavor boost – Mix in some roasted cherry tomatoes or sun-dried tomatoes for sweetness and tang.

🧄 Shortcut option – If you’re short on time, sauté diced eggplant and garlic on the stove instead of roasting.

🌶️ Spicy kick – Add chili flakes or a pinch of cayenne to the sauce if you like it hot.

Nutritional Information (per serving)
(Approximate, based on 4 servings)

Calories: 574 kcal | Protein: 25 g | Carbohydrates: 103 g | Fiber: 13 g | Fat: 17 g

​This pasta dish is a nutrient-dense meal, combining the fiber of eggplant, the protein of chickpeas, and the healthy fats of tahini. It’s filling yet light—making it perfect for both adults and kids.
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✨ Try this creamy vegan eggplant pasta recipe for your next weekday meal or meal-prep session. It’s simple, wholesome, and absolutely delicious—proving that healthy food can be both easy and satisfying.

If you like eggplant, you might also like this recipe Fusilli pasta with baked eggplant, tomato sauce & parmesan cheese.

Please let me know in the comments if you like these recipe.

Pasta with eggplant & chickpeas

Author

I’m Joana, a Registered Dietitian in the UK. I’ve been helping busy adults lose weight by helping them to identify the small changes in their lifestyle that will bring results. Book a free call with me to learn how we can work together.