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Vegan shell pasta in barbecue sauce in glass plate.
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5 from 3 votes

Shell Pasta In Barbeque Sauce

An offbeat but delicious vegan pasta with barbecue sauce. Chickpeas and cauliflower add heft and more healthfulness.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Pasta
Cuisine: Italian fusion
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 521kcal


  • 1 pound pasta (shell pasta is great, but can use any other shape)
  • ½ large head cauliflower , separated into small florets
  • 3 cups chickpeas (cooked or canned)
  • 1 - 1½ cups barbeque sauce (adjust per your tastebuds)
  • ¼ cup capers

For the barbeque sauce

  • 1 cup tomato ketchup
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger (grated)
  • 2 tablespoon hot sauce
  • 1 tablespoon dijon mustard
  • ½ cup balsamic vinegar
  • cup sugar
  • ¼ cup tamari (use soy sauce if you can't find this)


  • Place all the ingredients for the sauce in a saucepan and bring to a boil over medium-low heat. Simmer for another 10 minutes, stirring frequently. Set aside.
  • Cook the pasta according to package directions, or until al dente.
  • In the last five minutes of cooking add to it the cauliflower separated into small florets.
  • Add the cauliflower and pasta in a bowl. Add to it the kala chana, barbecue sauce and capers.
  • Mix well and serve.


Calories: 521kcal | Carbohydrates: 110g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2048mg | Potassium: 724mg | Fiber: 7g | Sugar: 50g | Vitamin A: 378IU | Vitamin C: 30mg | Calcium: 91mg | Iron: 3mg