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Chickpea and Spinach Pasta with Roasted Tomatoes

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Chickpea and Spinach Pasta with Roasted Tomatoes

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:
  1. Preheat your oven to 400°F (200°C).
  2. Place the halved cherry tomatoes on a baking sheet lined with parchment paper.
  3. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat the tomatoes evenly.
  4. 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:
  1. 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:
  1. In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat.
  2. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
  3. Add the drained and rinsed chickpeas to the skillet. Cook for 3-4 minutes, stirring occasionally, until the chickpeas start to crisp up slightly.
  4. Stir in the cooked chickpea pasta, roasted tomatoes, and fresh spinach leaves. Toss everything together until the spinach wilts.
  5. If using, sprinkle in the red pepper flakes for a bit of heat. Season with salt and pepper to taste.
  6. 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.
  7. Cook for an additional 2-3 minutes, allowing the flavors to meld together and the pasta to heat through.
Garnish and Serving:
  1. Remove from heat and garnish with chopped fresh basil leaves and vegan parmesan cheese, if desired.
  2. Serve the chickpea and spinach pasta with roasted tomatoes hot, and enjoy this delicious and nutritious meal!

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