Chickpea Macaroni Casserole

Cozy and quick chickpea macaroni casserole made with Chickapea Elbows and frozen vegetables baked in a creamy cashew sauce. Ready in an hour!

When I was growing up my mom used to make a terrific tuna noodle casserole.

It was bubbling with flaky tuna, garden veggies, and noodles in a cheesy sauce. 

I remember it being hot, hearty, and oh so comforting. 

This Chickpea Macaroni Casserole has all of those same nostalgic vibes made entirely vegan and grain-free.

It’s made with Chickapea Elbows and frozen vegetables baked in a creamy cashew sauce.

This plant-based meal is wonderful straight out of the oven and equally as delicious reheated as leftovers.

Bake it in under an hour for a cozy warm meal to share! 

You’re going to love this cozy casserole in your oven and on your table this fall and winter! 

What You Need for the Sauce

Here’s what you need for the cashew sauce:

• raw cashews
• low sodium vegetable broth
• nutritional yeast
• smoked paprika
• garlic powder
• ground turmeric 
• Black pepper
• Himalayan sea salt

That’s it!

What You Need for the Casserole

Here’s what you need for the Chickpea Macaroni Casserole:

• Chickapea Elbows
• frozen mixed vegetables (corn, peas, carrots, and green beans)

That’s it!

How to Make Chickpea Macaroni Casserole

Preheat the oven to 425°F and prepare a 9×13″ baking dish or casserole pan.

Add the soaked and drained cashews, vegetable broth, nutritional yeast, smoked paprika, garlic powder, ground turmeric, and black pepper to a high-speed blender.

Blend everything until the cashews are broken down and you have a smooth and creamy sauce.

Add the elbow pasta, frozen vegetables, and cashew sauce to the casserole dish and mix everything until it’s evenly distributed.

Make sure that the vegetables and noodles are completely coated in the cashew sauce. 

My Favorite Chickpea Pasta

While you can use any kind of pasta and noodle shape for this recipe, my favorite is Chickapea Elbows!

This grain-free and gluten-free pasta is made with just organic chickpea flour and organic lentil flour. 

It tastes amazing and has a texture comparable to wheat pasta without, well, the wheat!

Every serving has 23 grams of protein, 11 grams of fiber and is high in iron and B vitamins. 

It’s easy and convenient while being entirely organic, non-GMO, and vegan.

I found that macaroni-shaped pasta will cook more evenly in the sauce because of their smaller pliable shape!

Bake Your Chickpea Macaroni Casserole

Cover the dish tightly with aluminum foil and bake it in the middle rack of the oven for 50-55 minutes.

Remove the dish from the oven and allow it to sit for 10-15 minutes before uncovering.

I like to stir the casserole before serving it to evenly distribute the sauce, vegetables, and noodles!

How to Serve

Serve the casserole warm with a sprinkle of vegan parmesan and fresh herbs.

A bit of minced parsley, cilantro, or dill, goes a long way for a pop of color and flavor! 

The casserole makes some killer leftovers, too!

It reheats well and the time in the fridge makes the crispy baked noodles even crispier! 

Store the leftovers in an airtight container in the refrigerator for 5 days and reheat them in the microwave before serving. 

Notes on Substitutions

Enjoy this Chickpea Macaroni Casserole as a fool-proof weeknight dinner. 

It’s packed with protein, fiber, and vegetables, making it a complete meal in one baking dish! 

Bake it for a filling meal to share with family and friends during the colder winter months. 

I used a frozen mixed vegetable blend of corn, peas, carrots, and green beans, because that’s why I had on hand. 

However, any frozen vegetable blend will work!

You can try mixing up the combinations with different frozen vegetables. 

I think a blend of cauliflower, carrots, and broccoli would be delicious in this casserole, too! 

Enjoy! 

If You Make This Chickpea Macaroni Casserole, Let Me Know!

I’d love to see how yours turned out!

Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your spread.

Check out my Pinterest page to pin more recipes like this one to make later!

For more cozy casseroles, check out my “Cheezy” Chickpea, Broccoli, & Cauliflower Rice Casserole and Vegan and Grain-Free Sweet Potato Casserole.

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XO Lauren

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Disclosure: This post is brought to you by Chickapea Pasta, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!