Parmesan Chickpea Linguine


  • 10oz Uncooked Linguine
  • 1 tsp oil or vegan butter
  • 3/4 cup Chopped Red Onion
  • 1 1/2 tbsp Minced Garlic
  • 2 tbsp Nutritional Yeast
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp crushed peppers
  • 1 tin (15oz) Garbanzo Beans, drained rinsed
  • 1 1/2 tbsp vegan butter
  • *Cooked linguine
  • 1 Tbsp Lemon Juice
  • 3/4 cup Follow Your Heart Vegan Parmesan Shreds
  • Fresh basil to taste


  1. Cook linguine al dente according to package instructions. Once cooked, drain, rinse and set aside.
  2. In a large skillet, add the oil (or vegan butter), followed by the onion. Sauté for 5 minutes or until soft on med-low heat.
  3. Lower the heat, stir in the minced garlic and cook for 1 minute or so.
  4. Add in the nutritional yeast, salt, pepper, crushed peppers, and garbanzo beans. Stir around and cook for 1 minute.
  5. Add in the vegan butter, cooked linguine, lemon juice. Stir to combine.
  6. Add in the parmesan shreds and stir to evenly combine.
  7. Cook until the cheese and butter have softened up and become creamy.
  8. Stir in freshly chopped basil and serve.

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