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This easy garlic butter pasta is packed with flavor and comes together lightning fast! Fresh herbs pack in the flavor, while chickpeas add protein and bulk to this easy vegan dinner.

Did you like to eat pasta with butter when you were a kid? I pretty much ate pasta in any form it was presented to me, which was usually with red sauce in my family. But I do remember having dinner at friends houses where their parents served the kids pasta topped with nothing but melted butter (I guess some people’s kids were pickier than I was), and it was always a treat.

Well, think of this dish as the adult version of that one. It still has the noodles dressed in butter, but it also has zesty garlic, fresh herbs, and chickpeas for some texture. It has everything going for it that the kid version does, but it’s way better. Oh, and it’s really easy to make too!

Fresh Herbs

Unlike a lot of recipes for garlic and herb pasta, the herbs in this one aren’t exactly typical of pasta recipes. Rather than seasoning this pasta with Italian herbs like basil and oregano, this dish is made with a zesty mix of parsley, thyme and chives. It’s a mix I love and use quite a bit (like in this crostini recipe), and as it turns out, it goes great with pasta.

How to Make Garlic Butter Pasta

Do all of your prep work first — this means chopping your herbs, mincing the garlic, juicing and zesting the lemon, and boiling the pasta. Have everything measured and ready to go.

Ready? Okay! This dish comes together fast.

Melt some vegan butter in a large skillet. Keep the heat on low and add some garlic. Watch the garlic carefully and stir it frequently — it can burn very quickly.

After about a minute the garlic should become very fragrant. Now add your herbs, salt, and some red pepper flakes. Let them cook for about 30 seconds — just long enough for the herbs to start wilting. Now quickly add the pasta, chickpeas, lemon juice, and zest. Toss everything a few times and let the pasta get hot.

That’s it! Taste-test your pasta and adjust the seasonings if needed, divide it onto plates, and, if you like, top it off with a sprinkle of vegan Parmesan cheese.

Garlic Butter and Herb Pasta Tips & FAQ

  • Be sure to do all of your prep work before heating up your skillet. This recipe comes together quick, and once you get started you won’t have time for chopping herbs or zesting lemons.
  • Can this recipe be made gluten-free? Yup! Just use your favorite gluten-free pasta.
  • Can dried herbs be substituted for the fresh? I don’t recommend it. You won’t get as good a flavor with dried herbs, and because the cook time is so brief, they probably won’t fully rehydrate.
  • Where can I find vegan butter? It’s usually found in your supermarket’s refrigerated section, near the regular butter. Look for brands like Earth Balance and Miyoko’s.

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5 from 4 votes Print

Garlic Butter Pasta with Fresh Herbs & Chickpeas

This easy garlic butter pasta is packed with flavor and comes together lightning fast! Fresh herbs pack in the flavor, while chickpeas add protein and bulk to this easy vegan dinner.

CourseEntree CuisineAmerican Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 Calories 498 kcal Author Alissa Saenz


  • 10ouncesdried fettuccine pasta(or your favorite variety of pasta)
  • Dasholive oil
  • ¼cupvegan butter
  • 3garlic cloves,minced
  • ½teaspoonsalt,plus more to taste
  • ½cupfinely chopped flat leaf parsley
  • cupfinely chopped chives
  • 1tablespoonfresh thyme leaves
  • ¼teaspoonred pepper flakes,or to taste
  • 1(14 ounce or 400 gram)can chickpeas,rinsed and drained
  • 1tablespoonlemon juice
  • 1teaspoonlemon zest
  • Black pepper,to taste

For Serving

  • Vegan Parmesan cheese

US Customary – Metric


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

  2. Add the pasta and cook it according to the package directions.

  3. Drain the pasta into a colander and return it to the pot. Toss it with a dash of olive oil. Set it aside.

  4. Place a large skillet over medium low heat and add the butter. Let the butter melt.

  5. Once the butter has melted, give it a few seconds to heat up and add the garlic.

  6. Cook the garlic, stirring frequently, for about 1 minute, until very fragrant,

  7. Add the salt, parsley, chives, thyme and red pepper flakes. Stir everything and cook it for about 30 seconds, until the herbs just start to wilt.

  8. Raise the heat to medium and add the pasta, chickpeas, lemon juice and zest.

  9. Toss everything to coat the pasta with the herbs and butter, and cook it for about 1 minute, just until heated throughout.

  10. Remove the skillet from the burner and season the pasta with additional salt, if desired, and black pepper to taste.

  11. Divide onto plates and serve with vegan Parmesan cheese, if desired.

Nutrition FactsGarlic Butter Pasta with Fresh Herbs & ChickpeasAmount Per ServingCalories 498Calories from Fat 122% Daily Value*Fat 13.5g21%Saturated Fat 3.9g20%Sodium 735mg31%Potassium 411mg12%Carbohydrates 78.6g26%Fiber 7.6g30%Sugar 2.1g2%Protein 15g30%Calcium 6mg1%Iron 29mg161%* Percent Daily Values are based on a 2000 calorie diet.« Amazing Homemade Vegan Mozzarella CheeseCurry Cabbage Soup »

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This was a delicious recipe!! I added broccoli and sautéed mushrooms for some veggies and ended up using parsley and basil for the herbs, because that’s what I had on hand. It was such a great weeknight meal, thanks!!


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