Gluten-Free Chickpea Thin Spaghetti with Tomato Basil Sauce

Looking for a pasta dish that’s both comforting and packed with flavor? This Gluten-Free Chickpea Thin Spaghetti with Tomato Basil Sauce delivers the best of both worlds.

The chickpea pasta brings a satisfying texture and plant-based protein, while the tomato basil sauce adds the fresh, vibrant flavors that make pasta night so irresistible. Simple ingredients come together to create a meal that’s light, nourishing, and full of classic Italian-inspired goodness.

Whether you’re gluten-free or simply looking to try something new, this easy dish proves that wholesome meals can be every bit as delicious as your favorite comfort foods.

Prep Time: 20 minutes

Rest Time: 30 minutes

Pasta Cook Time: 2–3 minutes

Sauce Cook Time: 10 minutes

Servings: 2–3 portions

Dry Ingredients

• 100 g Chickpea flour

• 100 g Tapioca starch

• 7 g Psyllium husk

• 4 g Sea salt

• 3 g Xanthan gum (optional, but recommended for thin spaghetti)

Wet Ingredients

• 1 large Egg (approximately 50 g without shell)

• 60 g Water (adjust slightly if needed)

• 5 g Olive oil (optional, for a smoother dough)

Tomato Basil Sauce

• 200 g Tinned tomatoes

• 8–10 Cherry tomatoes

• 25 g Olive oil

• 8–10 g Garlic, thinly sliced

• 2–3 g Sea salt (or to taste)

• Fresh basil – as needed

• Parmesan cheese – as needed

• Extra olive oil – for serving

1. To Make the Pasta Dough

1. Gather the necessary ingredients.

2. In a bowl, whisk together the chickpea flour, tapioca starch, psyllium husk, salt, and xanthan gum.

3. Add the egg, water, and olive oil.

4. Mix, then knead until a smooth, soft, but not sticky dough forms.

5. The dough should feel pliable and elastic enough to roll thinly.

6. If the dough feels too dry, add a few extra grams of water little by little.

7. If the dough feels sticky, dust lightly with tapioca starch.

2. To Rest the Dough

1. Wrap the dough well in cling film.

2. Let it rest at room temperature for 30 minutes.

3. This allows the psyllium to hydrate and makes the dough easier to roll and cut.

3. To Shape into Thin Spaghetti

1. Divide the dough into 2 portions.

2. Roll each portion out on a lightly floured surface or between two sheets of parchment paper.

3. Roll very thinly, around 1 mm thick.

4. Lightly dust the pasta sheet with tapioca starch.

5. Cut into very thin strands using a pasta cutter, spaghetti attachment, or sharp knife.

6. Aim for strands around 1.5–2 mm wide.

7. Gently separate the spaghetti with your fingers.

8. Dust lightly with tapioca starch to prevent sticking.

4. To Make the Tomato Basil Sauce

1. Heat the olive oil in a skillet over medium-low heat.

2. Add the thinly sliced garlic and cherry tomatoes and cook gently until fragrant and lightly golden.

3. Do not let the garlic burn, as it can make the sauce bitter.

4. Add the tinned tomatoes and salt.

5. Simmer for 7–10 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.

5. To Cook the Pasta

1. Bring a large pot of salted water to a gentle boil.

2. Add the chickpea spaghetti and cook for 2–3 minutes, or until tender but still holding its shape.

3. Do not overcook, as thin gluten-free spaghetti can soften quickly.

4. Strain the pasta.

6. To Finish and Serve

1. Add the freshly cooked spaghetti to the tomato sauce.

2. Toss gently until the pasta is fully coated.

3. If needed, add a small splash of pasta cooking water to loosen the sauce.

4. Serve warm with fresh basil, a drizzle of olive oil, and parmesan cheese.

P.S. This is one of our newest gluten-free recipes. We’ll keep sharing new recipes with you as they’re added, so there’s always something new to try in your kitchen. Discover the full 500+ collection of Gluten-Free Recipes HERE

Get Access to 500+ Gluten-Free Recipes