Bold smoky and slightly tangy, with a rich tomato-walnut cream that coats every strand of pasta.
Toothsome chickpeas and al dente pasta give a satisfying bite and hearty mouthfeel.
Roasted red peppers add a sweet char and a touch of caramelized depth, while a crispy breadcrumb top provides crunch.
Serve warm as a comforting weeknight dinner or bring to a potluck for easy sharing.
Pairs well with a simple green salad or steamed greens for a complete plant-based meal.
Ingredients
- Pasta (12 oz / 340 g penne or rigatoni)
- Red bell peppers (3 medium, halved and seeded)
- Garlic cloves (4 whole, unpeeled for roasting)
- Canned chickpeas (15 oz / 425 g, drained and rinsed)
- Walnuts (3/4 cup / 75 g, toasted)
- Tomato sauce (1 cup / 240 ml) or crushed tomatoes
- Olive oil (3 tbsp) plus 1 tbsp for topping
- Smoked paprika (1 1/2 tsp)
- Tomato paste (1 tbsp)
- Nutritional yeast (2 tbsp) or more to taste
- Lemon juice (1 tbsp) and zest of 1 lemon
- Fresh spinach (3 cups / packed) or baby greens
- Breadcrumbs (3/4 cup / 75 g) for topping
- Salt (1 1/2 tsp) and black pepper (1/2 tsp), adjust to taste
- Fresh basil or parsley (1/4 cup chopped) for garnish
Instructions
- Preheat the oven to 425°F (220°C). Place the halved peppers and unpeeled garlic on a baking sheet, drizzle with 1 tbsp olive oil and a pinch of salt, and roast until edges are charred, about 25–30 minutes. Remove and let cool slightly.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta 2 minutes less than package directions for al dente. Reserve 1 cup pasta water, then drain the pasta and set aside.
- Peel the roasted garlic and transfer it with the roasted peppers to a blender or food processor. Add the toasted walnuts, chickpeas, tomato sauce, tomato paste, smoked paprika, nutritional yeast, lemon juice and zest, 2 tbsp olive oil, and 1/2 tsp salt.
- Blend until mostly smooth, adding reserved pasta water a few tablespoons at a time to reach a creamy, sauce-like consistency. Taste and adjust seasoning with remaining salt and pepper.
- In a large skillet over medium heat, warm the sauce briefly, then stir in the fresh spinach until wilted. Fold in the drained pasta until evenly coated; add a splash of pasta water if needed to loosen the sauce.
- Transfer the sauced pasta to a 9×13-inch baking dish, spreading evenly. Mix breadcrumbs with a drizzle of remaining olive oil and a pinch of salt, then scatter over the pasta for a crunchy topping.
- Bake in the preheated oven for 12–15 minutes, or until the top is golden and the edges are bubbling. For extra color, broil 1–2 minutes watching closely to avoid burning.
- Remove from the oven, let rest 5 minutes, then sprinkle chopped fresh basil or parsley over the top. Serve warm, scooping portions with a bit of the crispy topping on each plate.
- Store leftovers covered in the fridge for up to 3 days; reheat in the oven or a skillet to retain the crunchy topping.
Tips or Variations
- For a nut-free version, substitute sunflower seeds for the walnuts and reduce to 1/2 cup, to maintain creaminess.
- Add roasted mushrooms or sliced zucchini for extra vegetables, or swap chickpeas for cooked white beans for a milder flavor.