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–+ servings
bowl of orecchiette pasta with tomatoes, chickpeas, garlic, parmesan, and basil.

Roasted Tomato Chickpea Pasta

This easy 10 ingredient recipe combines al dente pasta with a homemade sauce made from roasted tomatoes, garlic, & chickpeas for the perfect weeknight dinner!
5 from 2 votes
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Course: Vegetarian Pasta
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

  • 6 medium Roma tomatoes/ tomatoes on the vine
  • 10 ounces cherry tomatoes
  • 15 ounce can cooked chickpeas strained, rinsed, and dried
  • 8 cloves garlic thinly sliced
  • ¼ cup olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon truffle salt
  • ½ teaspoon ground black pepper
  • 8 ounces orecchiette pasta
  • fresh basil optional, as topping
  • vegan parmesan optional, as topping

Instructions

  • Preheat the oven to 425F and prep the veggies. Cut the Roma tomatoes into wedges and discard the core in the center. peel & thinly slice the garlic cloves. Strain & rinse the canned chickpeas and then pay dry.
  • Add the chopped Roma tomatoes, cherry tomatoes, chickpeas, and sliced garlic to a 9*13 inch pan. Then, add the olive oil, Italian seasoning, truffle salt, and black pepper to the pan. Mix together until the tomatoes and chickpeas are completely coated.
  • Add the pan of veggies to the oven and roast for 40 minutes, removing to stir halfway through.
  • While the veggies are roasting, cook the pasta until al dente. Then, strain and set aside.
  • Add the cooked pasta to the pan of roasted veggies. Stir together to coat and then serve. Top with fresh basil & vegan parmesan to enjoy!

Notes

  • To make gluten-free substitute orecchiette pasta for gluten-free noodles.
  • Leftover pasta can be stored in a closed container for 4-5 days in the fridge or up to 1 month in the freezer.
  • I recommend defrosting frozen pasta in the fridge and, once defrosted, reheating in a pot or the microwave until warmed throughout.
  • To make this recipe vegan, just use vegan parmesan in place of vegetarian parmesan cheese.

Nutrition

Serving: 1bowl of pasta | Calories: 546kcal | Carbohydrates: 81g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 26mg | Potassium: 857mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1169IU | Vitamin C: 32mg | Calcium: 109mg | Iron: 5mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!