Roasted Tomato and Chickpea Pasta
This recipe features a delightful combination of oven-roasted vegetables and chickpeas, tossed with al dente spaghetti and fresh spinach. The dish is enriched with a variety of herbs and spices, cherry tomatoes, and a generous drizzle of olive oil, creating a wholesome and flavorful meal.
Equipment
- Oven
- Large Pot
- Baking Dish
Ingredients
- 1 yellow onion finely chopped
- 3 garlic cloves
- Salt and black pepper
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 425 g can chickpeas, drained and rinsed 15 oz
- 450 g cherry tomatoes
- 1/2 cup low-sodium vegetable stock 120 ml
- 1/4 cup olive oil
- 340 g spaghetti 12 oz
- 2 cups baby spinach 60g
- Fresh basil for serving
- Optional: Nutritional yeast or vegan Parmesan cheese for a cheesy flavour
Instructions
- Preheat Oven: Set your oven to 200°C (400°F), ensuring it reaches the right temperature for optimal roasting.
- Prepare Vegetable Mixture: Toss onions, garlic, oregano, red pepper flakes, chickpeas, and cherry tomatoes in a baking dish.
- Add Liquids and Season: Generously drizzle olive oil for taste and texture, then add vegetable stock for moisture. Sprinkle with a pinch of salt and some black pepper for seasoning.
- Roast the Mixture: Place the dish in the oven for 50-60 minutes. Remember to stir halfway through to ensure even cooking and flavor absorption.
- Cook the Pasta: While the vegetables are roasting, cook your spaghetti in a pot of boiling salted water until it reaches an al dente consistency, then drain.
- Combine Pasta with Roasted Vegetables: Add the cooked spaghetti to the vegetable mix. Toss in fresh baby spinach, which will gently wilt in the mix.
- Final Touches: Pour a bit more olive oil over the top for a final flavor boost, and adjust the seasoning to your liking.
- Serve and Garnish: Serve the pasta in bowls, topped with fresh basil. Offer nutritional yeast or vegan Parmesan as an optional cheesy topping for those who prefer it.
Nutrition
Calories: 350kcal