Gluten-Free Chickpea Thin Spaghetti with Tomato Basil Sauce
Chickpeas have been part of Mediterranean and Middle Eastern cooking for centuries, while tomato and basil became icons of Italian cuisine. This recipe brings those traditions together in a fresh and delicious way.
Gluten-Free Chickpea Thin Spaghetti with Tomato Basil Sauce may seem simple, but its flavors tell a story that spans cultures and generations.
The delicate strands of chickpea pasta offer a gentle nuttiness and satisfying bite, creating the perfect foundation for a bright, fragrant tomato basil sauce. As the sweet acidity of tomatoes mingles with the fresh aroma of basil, every forkful feels both familiar and exciting.
Recipes like this remind us that great food doesn’t need to be complicated. Built on ingredients that have stood the test of time, this dish delivers comfort, character, and freshness in equal measure.
It’s the kind of meal that feels right at home on any table, whether you're discovering chickpea pasta for the first time or revisiting a favorite pasta night classic.
Instructions
31 stepsTo Make the Pasta Dough
Gather the necessary ingredients.
In a bowl, whisk together the chickpea flour, tapioca starch, psyllium husk, salt, and xanthan gum.
Add the egg, water, and olive oil.
Mix, then knead until a smooth, soft, but not sticky dough forms.
The dough should feel pliable and elastic enough to roll thinly.
If the dough feels too dry, add a few extra grams of water little by little.
If the dough feels sticky, dust lightly with tapioca starch.
To Rest the Dough
Wrap the dough well in cling film.
Let it rest at room temperature for 30 minutes.
This allows the psyllium to hydrate and makes the dough easier to roll and cut.
To Shape into Thin Spaghetti
Divide the dough into 2 portions.
Roll each portion out on a lightly floured surface or between two sheets of parchment paper.
Roll very thinly, around 1 mm thick.
Lightly dust the pasta sheet with tapioca starch.
Cut into very thin strands using a pasta cutter, spaghetti attachment, or sharp knife.
Aim for strands around 1.5–2 mm wide.
Gently separate the spaghetti with your fingers.
Dust lightly with tapioca starch to prevent sticking.
To Make the Tomato Basil Sauce
Heat the olive oil in a skillet over medium-low heat.
Add the thinly sliced garlic and cherry tomatoes and cook gently until fragrant and lightly golden.
Do not let the garlic burn, as it can make the sauce bitter.
Add the tinned tomatoes and salt.
Simmer for 7–10 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
To Cook the Pasta
Bring a large pot of salted water to a gentle boil.
Add the chickpea spaghetti and cook for 2–3 minutes, or until tender but still holding its shape.
Do not overcook, as thin gluten-free spaghetti can soften quickly.
Strain the pasta.
To Finish and Serve
Add the freshly cooked spaghetti to the tomato sauce.
Toss gently until the pasta is fully coated.
If needed, add a small splash of pasta cooking water to loosen the sauce.
Serve warm with fresh basil, a drizzle of olive oil, and parmesan cheese.
Recipe Notes
Texture & Technical Notes:
- The dough should be smooth, soft, and flexible, but not sticky.
- Resting the dough is important because psyllium needs time to hydrate and strengthen the structure.
- Xanthan gum is optional, but it is highly recommended for thin spaghetti because it helps the strands hold together.
- Roll the dough as thinly and evenly as possible for a delicate spaghetti texture.
- Do not boil aggressively; a gentle boil protects the pasta from breaking.
- Thin gluten-free pasta cooks quickly, so check it after 2 minutes.
Storage:
- Store the pasta dough wrapped well in the refrigerator for up to 2 days.
- Shaped uncooked pasta can be frozen in a single layer, then transferred to a container and stored for up to 2 months. Cook directly from frozen, adding a little extra cooking time if needed.
- Cooked pasta is best served immediately, as thin gluten-free pasta is most delicate when fresh.
- Store the tomato basil sauce in an airtight container in the refrigerator for up to 2–3 days.
