Recipe description
June 9, 2026
Chickpea Pasta Vegetable Bake
A gut-friendly chickpea pasta bake with fiber and flavor.
High Fiber
Protein Rich
Legume Rich
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, healthy fats, and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pasta
3
cup
Chickpea
12
tablespoon
Mixed vegetables
2
cup
Instructions
1
Preheat the oven to 375°F (190°C).
2
Cook the chickpea pasta according to package instructions until slightly undercooked, then drain.
3
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
4
Add diced zucchini and bell pepper to the skillet. Cook for about 5 minutes until slightly softened.
5
Stir in the spinach and cook until wilted.
6
In a large bowl, combine the chickpea pasta, sautéed vegetables, tomato sauce, nutritional yeast, salt, and pepper. Mix well.
7
Transfer the mixture to a baking dish and spread evenly.
8
Bake in the preheated oven for about 25-30 minutes until heated through and slightly golden on top.
More Recipes For Your Gut
Nutrition
480 kcal
Calories
22 g
Protein
64 g
Carbohydrates
12 g
Fiber
8 g
Sugar
14 g
Fat
2 g
Saturated fat
1.0 g
Salt
FAQ
Is this bake gluten-free?
You can keep it gluten-free by using gluten-free pasta; chickpeas and vegetables are naturally gluten-free, but check added ingredients and seasonings.
How many servings does this make?
Typically 4 servings; adjust portion sizes as needed.
How long does it take to make?
Prep and bake together take about 40–60 minutes in total. Let it rest a few minutes before serving.
Can I use regular pasta or should I use chickpea pasta?
Use chickpea pasta for extra fiber and protein, but regular pasta works too. The bake will be heartier with chickpea pasta.
Can I make this ahead or freeze leftovers?
Yes. Assemble and refrigerate before baking, or freeze the baked dish. Refrigerated up to 3–4 days; frozen 2–3 months. Reheat well.
Is this recipe vegan/vegetarian and dairy-free?
It is plant-based and vegan as written. If your version includes cheese, substitute a plant-based cheese or omit.
How can I customize with seasonal produce?
Swap vegetables to what’s in season; roast different veggies and greens to vary fiber and flavor.
What if I have a chickpea allergy or intolerance?
If you’re allergic to chickpeas, substitute a different legume (like lentils) or use extra veggies and gluten-free pasta, but flavor and fiber will change.
How should I store and reheat leftovers?
Store in an airtight container in the fridge; reheat in the oven or microwave until hot throughout.
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