No-Boil Chickpea Noodle Casserole | Vegan

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This No-Boil Chickpea Noodle Casserole is cozy, hearty, and as easy as it gets! Noodles, chickpeas, and veggies get cooked in a creamy dairy-free sauce.

Imagine: a fuss-free, dump-and-bake casserole that tastes like the combination of chicken noodle soup and a creamy pot pie. Except, it’s also totally dairy-free & vegan. Sounds like a dream, right?

This post is proof that dreams do become reality – because this No-Boil Chickpea Noodle Casserole is all that, and more. This recipe is cozy, healthy, ridiculously easy, and incredibly satisfying.

cooked no boil chickpea noodle casserole in white casserole dish topped with black pepper


ingredients for no boil chickpea noodle casserole in white bowls on marble background

This recipe comes together using only simple, whole-food ingredients. Here’s what you’ll need:

  • Dry Pasta: I used gluten-free rotini, but regular pasta will work as well. I recommend using shorter shapes for this recipe (spirals, shells, macaroni, etc). Spaghetti or other long shapes won’t work here.
  • Chickpeas: pack a plant-based protein punch and give this recipe some extra heartiness!
  • Soaked Cashews act as the creamy base for our dairy-free pasta sauce. If you have a high-powered blender, it’s ok if you forget to soak them 😉
  • Chicken-Flavored Bouillon: adds a TON of faux-meat flavor! If that’s not your thing, use vegetable broth instead.
  • Allll the veggies: a.k.a. onion, celery, carrot, and peas! Each of these budget-friendly veggies helps to add volume, extra flavor, and some fun color as well.
  • Spices & Seasonings: nutritional yeast adds some cheesiness, while smoked paprika and poultry seasoning adds some smokiness and depth of flavor. Garlic powder and black pepper add a little extra zing – and let’s face it, garlic just makes everything taste better.


photo of uncooked casserole dish next to photo of baked casserole after cooking

The secret to No-Boil pasta bakes is to use just the right amount of liquid. We want enough liquid to cook the noodles properly, plus a little extra to create a creamy sauce. Luckily I’ve already done all the testing for you, and all you have to do is follow the recipe! 

  1. Blend some soaked cashews with water, spices, and vegan chicken-flavored bouillon until thick and creamy.
  2. Toss the uncooked pasta with the diced vegetables, then pour the creamy sauce on top.
  3. Cover & Bake in the oven for 50 minutes, then let sit for 5 minutes to set.
  4. Serve and Enjoy!

two white bowls of chickpea noodle casserole next to white casserole dish with yellow linen

This Chickpea Noodle Casserole is everything — it’s cozy, it’s creamy, it’s delicious, and it’s also packed with veggies and great for you! Cooking the pasta noodles in the creamy sauce allows them to become infused with even more flavor, plus the starch from the pasta helps to make the sauce even creamier.

This fuss-free meal is the perfect weeknight dinner, but it’s also fancy enough to serve to guests! It’s surprisingly budget-friendly too, so basically it’s the best recipe ever. Don’t just take it from me though — now it’s your turn to make it and see for yourself! I guarantee you won’t be disappointed.

cooked no boil chickpea noodle casserole in white casserole dish topped with black pepper

If you’re looking for more cozy (yet wholesome!) recipes, you’ll also love this One Pot Mushroom Stroganoff, this Spinach & Artichoke Casserole, and this Chickpea and Rice Casserole!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


No-Boil Chickpea Noodle Casserole

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4.9 from 52 reviews

This Vegan No-Boil Chickpea Noodle Casserole is cozy, hearty, and as easy as it gets! Noodles, chickpeas, and veggies get cooked in a creamy dairy-free sauce.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour
  • Yield: Serves 4
  • Category: Main
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan



For the Creamy Sauce:

For the Casserole:

  • 8 ounces uncooked pasta* (gluten-free or regular)
  • 1 can chickpeas, drained and rinsed
  • 1/2 yellow onion, diced
  • 2 ribs celery, sliced
  • 2/3 cup (100 g) carrot, peeled and diced
  • 2/3 cup (100 g) frozen peas; no need to thaw


  1. Prep: preheat the oven to 425F and set a 9×13″ casserole pan aside.
  2. Blend: add the soaked and drained cashews, water, bouillon, nutritional yeast, smoked paprika, poultry seasoning, garlic powder, and black pepper to a high-speed blender. Blend on high for 45-60 seconds, until the cashews completely dissolve and you are left with a smooth and creamy sauce.
  3. Mix: add the pasta, chickpeas, onion, celery, carrot, and peas to the casserole dish and mix until evenly distributed. Pour the sauce over the casserole, then use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.
  4. Bake: Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 50 minutes. Remove from the oven and let sit for 5 minutes before uncovering. You may notice that the pasta is cooked, but a few noodles on top are not covered in sauce; because of this, I like to stir the casserole before serving, to evenly distribute the sauce.
  5. Serve warm; leftovers can be stored in the fridge and are best eaten within 5 days


  • If you forget to soak your cashews ahead of time, you can (1) cover them in boiling water and let sit for 20 minutes, or (2) cover them with water and microwave for 3 minutes, then let sit for 3-5 minutes before draining.
  • Substitutions: vegan chicken broth can be replaced with vegetable broth. Poultry seasoning is mostly a blend of dried sage and thyme, so you can replace it with either one or both of those spices. To save prep time, use 1 1/3 cups of a frozen carrot and pea blend instead of cutting fresh carrots into small pieces.
  • Pasta: I recommend using a short noodle for this recipe, such as rotini, shells, or macaroni.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Not only was this a flavor bomb, but the creamy texture was to die for! I made this for my two non vegan adult children and they LOVED IT! Definitely a keeper. Thank you for this new family favorite!

  2. Hi hi Caitlin, What can be used to sub for the cashews? If this wasn’t vegan would the cashews be cream cheese?

    1. Hi Christine! You could replace the cashews with equal parts cream cheese. I would also reduce the liquid to 2 1/2 cups – if the sauce is too thick in step 3 you can add more liquid in 1/2 cup increments.

  3. This recipe is SO GOOD!! So cozy and delicious and comes together easily. My picky eating family all love it! We make it almost weekly all winter long. I recommend it to everyone I know!

  4. Made this for dinner and it was delicious!!! My non-vegan fiancé even loved it! I subbed 1 1/3 cup frozen veggie mix (corn, carrots, peas, and green beans) for the peas and the carrots because that’s what I had on hand. I will definitely be adding this to my rotation and will be making it again!

  5. I love love love this recipe. Have made it so many times over the years and always come back to it! It’s one of my favorite quick and easy comfort food meals

      1. Yes! You can prepare the casserole up until step 3, then cover it tightly and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake it, simply remove it from the fridge, let it sit at room temperature for about 15-20 minutes while the oven preheats, then proceed with baking as directed in step 4. This makes it a convenient option for meal prep or for preparing in advance for gatherings or busy weeknights. Enjoy!