Waitrose and Partners
Chickpea & mushroom pasta

Chickpea & mushroom pasta

A creamy, garlicky (and completely plant-based) pasta that’s on the table in less than 30 minutes.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins


  • 50g Flora Plant B*tter Unsalted
  • 4 clove/s garlic, crushed or finely grated
  • 250g pack chestnut mushrooms, thickly sliced
  • 350g essential spaghetti
  • 400g can Essential Chickpeas, drained and rinsed
  • 200g Violife Creamy Original
  • 2 tbsp nutritional yeast
  • 1 unwaxed lemon, zest of all, juice of 1⁄2
  • ½ x 25g pack flat leaf parsley, leaves chopped


  1. Heat the Flora Plant B*tter in a large frying pan over a medium-high heat. Add the garlic and fry for 1 minute. Add the mushrooms and a pinch of salt and fry for 2 minutes. Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook for 1 minute less than pack instructions.

  2. Add the chickpeas to the pan with the mushrooms and fry for 6-7 minutes until the mushrooms have released all their liquid and are starting to take on some colour. Meanwhile, mix the Violife Creamy Original in a bowl with the yeast, lemon zest, some ground black pepper and 5 tbsp of cooking water from the pasta pan.

  3. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the frying pan with the mushrooms and chickpeas. Add 3 tbsp of the reserved cooking water and stir over the heat. Take off the heat and stir through the creamy mixture and the lemon juice. Season and toss with the parsley before serving. Finish with some more ground black pepper.

Cook’s tip

Nutritional yeast

With a deeply savoury, almost cheesy flavour, nutritional yeast is a savvy vegan alternative to Italian hard cheeses such as Parmigiano Reggiano or pecorino. Use it to enhance the flavour of soups, stir into risottos or add to dressings and dips.


Typical values per serving when made using specific products in recipe


2,640kJ/ 630kcals



Saturated Fat












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