Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Get our weekly meal plans, straight to your inbox.

Has a whole-food, plant-based diet impacted your life? We would love to hear about it!

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy!

The Forks Cooking Course includes 55 hours of content you can complete at your own pace.

One of the most powerful steps you can take to improve your health, boost energy levels, and prevent chronic diseases is to move to a plant-based diet.

Please enter your email to continue.

This vibrant, healthy gluten-free pasta dish comes together in just 30 minutes and is delicious hot or cold, making it a handy recipe to keep in your weekday-meal repertoire. Nutrient-dense chickpea rotini adds extra heft. Aleppo pepper is made from crushed dried Halaby chiles and has a pleasantly complex flavor (smoky, sweet, and tangy) that rounds out the flavors of the dish, but crushed red pepper will work well, too. Add a little more if you like heat.

The chick pea pasta is like wet sand. I made this recipe for a party – no one ate it.

This recipe was quick, fairly easy and very good. We added mushrooms which added some umami. I’d say the recipe made 4 generous servings. And the peppers add some zest. We added more

It sounds great; minus the hot dang peppers. That is what has been our frustration with many of the recipes. Always with the hot, is that what makes it doable. I find melding the flavors in the herbs and veggies can give it a 5 star rating… Sorry that’s just us though. love y’all no matter! I’m gonna try this minus the hot stuff! I might add onion and basil with roasting the tomatoes and yellow bell peppers; adding some of our fresh ground pepper.

Made this for a potluck bbq. Served it cold. Everyone loved it. It was first side to finish. It was so simple to make.

Brilliant! Creamy, great balance of flavours and super quick (it IS actually 30 mins ). We’ll be making this a few times in the future for sure :)) Thank You!!

I can’t wait to try this recipe. I have all the ingredients except the avocado. Can you suggest a substitute? Thank you for some great recipes.

This dish is so delicious! I have made it for my family, and they all loved it. If you have a toddler, this dish works very well as they can grab the pasta with their hands and they get a good serving of veggies even if they don’t eat the asparagus and/or tomatoes. Also, I’m allergic to avocados (itchy lips and throat, a little nausea), but this sauce wasn’t strong enough to set off my allergy.

My daughter won’t eat asparagus, suggestions for a tried and true substitute?

Peas are a great replace!

I enjoy The recipes that I get from this website they are all always so satisfied

This is now my favorite pasta dish. I cannot eat kale so I substituted spinach. I also added about a quarter cup each of sliced onion and poblano pepper to the asparagus and tomatoes because I did not have, nor could I fnd, the Alepo pepper where I live. I threw in about a 1/4 teaspoon of red pepper flakes, too. Both of us love it and I have made this about five times now! SOOOOOOoooo good and healthy!

I have also made this with zoodles (zucchini noodles) and with spaghetti squash. Turns out great every time!

The dish was good, although I do feel like the sauce lacked just a little bit of seasoning. I will be making it again, perhaps with a little something extra in the sauce. Great recipe!

Wow, this was delicious. Couldn’t stop eating it! Thanks again FOK for an easy and tasty dish.

This dish is excellent! The whole family loved it, and I wish I had doubled the veggies. This is another FOK recipe that will make it into my regular rotation.

I love this recipe. My kids love it. I threw different veggies in it since that’s what I had on hand.

Sounds yummy, if it makes 10 cups – is a cup a serving? How many cups would you recommend per person?

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.