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Roasted Tomato Spaghetti with Spinach & Chickpeas

Roasted Tomato Spaghetti with Spinach & Chickpeas

If you're looking for a pasta meal that feels super decadent yet simple and light, I've got you! Made with lots of veggies and herbs, and full of flavor.
4.13 from 8 votes
Total Time: 40 minutes
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Roasted Tomato Spaghetti, Vegan Spaghetti
Author: Janet
Servings: 4

Ingredients
 

  • 1/2 lb. spaghetti
  • 1 pint cherry tomatoes or grape tomatoes, sliced lengthwise seasoned with 1/2 tsp each kosher salt, pepper, oregano, garlic powder
  • 1 tbsp olive oil for roasting
  • 1 small yellow onion finely chopped
  • 2 tbsp olive oil
  • 10 oz. mushrooms very finely chopped
  • 3/4 tsp salt
  • 3/4 tsp black pepper
  • 3/4 tsp garlic powder
  • 1 bell pepper finely diced
  • 3 cloves garlic minced
  • 1/2 cup reserved pasta cooking water
  • 3 tbsp tomato paste
  • 1/3 cup crushed tomatoes canned
  • 1/2 15 oz. chickpeas drained and rinsed
  • 1/4 cup fresh parsley chopped
  • 2 cups somewhat packed baby spinach
  • 2 tsp dried parsley
  • 1/4 to 1/2 tsp red chili flakes to taste
  • 2 tsp lemon juice optional
  • 1/4 to 1/3 cup kalamata olives coarsely chopped, to taste

Instructions

  • Cook spaghetti until just al dente in salted water. Drain but reserve 1/2 cup pasta cooking water.
  • Meanwhile preheat oven to 400 degrees F and slice tomatoes. Place them in baking dish with the 1 tbsp oil and seasonings indicated. Toss. Bake until skins are wilting and juices released, around 25 min.
  • While those are cooking, finely chop the onions and mushrooms and add them to large pan with the 2 tbsp olive oil and the salt, pepper, garlic powder. Cook 10 min on medium, stir occasionally. Add chopped bell pepper, cook another 5 min.
  • Add garlic, cook another min. Add the roasted tomatoes, the pasta cooking water, tomato paste, crushed tomatoes, chickpeas. Stir well, simmer 3 min.
  • Add remaining ingredients except spaghetti, toss as spinach wilts then add spaghetti, toss again. Taste for seasoning, serve. Top with more fresh or dried parsley and chili flakes if desired.

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