This chickpea and spinach pasta with roasted tomatoes is a flavorful and satisfying dish that’s also quick and easy to make. The roasted tomatoes add a burst of sweetness and depth to the dish, while the chickpeas and spinach provide protein and nutrients. It’s a perfect weeknight meal that’s both hearty and healthy. The chickpea pasta makes it gluten-free and packed with fiber. Garnish with fresh basil and vegan parmesan for an extra touch of flavor. Enjoy this comforting and wholesome pasta dish!
OVERVIEW
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: Approximately 350 kcal per serving
INGREDIENTS
For the Roasted Tomatoes:
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Pasta:
- 8 oz (225g) chickpea pasta (or any pasta of choice)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach leaves
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For Garnish (Optional):
- Fresh basil leaves, chopped
- Vegan parmesan cheese
INSTRUCTIONS
Roasting the Tomatoes:
- Preheat your oven to 400°F (200°C).
- Place the halved cherry tomatoes on a baking sheet lined with parchment paper.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat the tomatoes evenly.
- Roast in the preheated oven for 20-25 minutes, or until the tomatoes are slightly shriveled and caramelized. Remove from the oven and set aside.
Cooking the Pasta:
- Cook the chickpea pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Making the Chickpea and Spinach Sauce:
- In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
- Add the drained and rinsed chickpeas to the skillet. Cook for 3-4 minutes, stirring occasionally, until the chickpeas start to crisp up slightly.
- Stir in the cooked chickpea pasta, roasted tomatoes, and fresh spinach leaves. Toss everything together until the spinach wilts.
- If using, sprinkle in the red pepper flakes for a bit of heat. Season with salt and pepper to taste.
- If the pasta seems dry, add a bit of the reserved pasta water, a little at a time, until you reach your desired sauce consistency.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together and the pasta to heat through.
Garnish and Serving:
- Remove from heat and garnish with chopped fresh basil leaves and vegan parmesan cheese, if desired.
- Serve the chickpea and spinach pasta with roasted tomatoes hot, and enjoy this delicious and nutritious meal!