Tomato Chickpea Penne & Spinach
Penne coated in a rich tomato-garlic sauce with tender chickpeas and wilted spinach folded through. A shower of nutritional yeast and fresh basil gives it a savory, pasta-night finish without slowing dinner down.
By Eatpace
https://eatpace.com/recipes/tomato-chickpea-penne-spinach
Ingredients
- Olive oil(2 tbsp)
- Onion(1)
- Garlic(4 cloves)
- Tomato paste(2 tbsp)
- Canned tomatoes(400 g)
- Vegetable Broth(750 ml)
- Canned Chickpeas(400 g)
- Penne(320 g)
- Spinach(120 g)
- Dried Oregano(1 tsp)
- Chili flakes(½ tsp)optional
- Salt(1 tsp)
- Black pepper(½ tsp)
- Nutritional Yeast(4 tbsp)
- Fresh basil(10 g)optional
- Lemon(1)optional
Method
- 1
Finely chop {Onion}, mince {Garlic}, drain the {Chickpeas}, and roughly tear the {Spinach} and {Fresh basil}.
~8 min
- 2
Heat {Olive oil} in a large deep skillet or pot over medium heat. Cook the {Onion} with a pinch of salt for 3 minutes until softened, then stir in the {Garlic}, {Tomato paste}, {Oregano}, and {Chili flakes} for 1 minute.
~4 min
- 3
Add the {Canned tomatoes}, {Vegetable Stock}, {Chickpeas}, {Penne}, {Salt}, and {Black pepper}. Stir well, bring to a boil, then reduce to a lively simmer.
~2 min
- 4
Simmer uncovered for 10 minutes, stirring a few times, until the {Penne} is tender and the sauce has thickened to coat the pasta.
~10 min
- 5
Fold in the {Spinach} and {Nutritional Yeast}. Cook for 1 minute until the spinach wilts into the sauce. Squeeze in a little of the {Lemon} juice if using, then taste and adjust seasoning.
~1 min
- 6
Spoon into bowls and scatter over the {Fresh basil} for serving.
~0 min
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Per serving
Percent daily values based on a 2,000 calorie diet.
