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ROASTED TOMATO SPAGHETTI WITH SPINACH AND CHICKPEAS
1/2 lb. spaghetti
1 pint cherry or grape tomatoes sliced lengthwise seasoned with 1/2 tsp every 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/four tsp every kosher salt pepper, garlic powder
1 bell pepper finely diced
Three cloves garlic minced
1/2 cup reserved pasta cooking water
Three tbsp tomato paste
1/Three cup crushed tomatoes canned
1/2 15 oz. can chickpeas drained and rinsed
1/four cup contemporary chopped parsley
2 cups considerably packed child spinach
2 tsp dried parsley
1/four to 1/2 tsp pink chili flakes to style
2 tsp lemon juice optionally available
1/four to 1/Three cup coarsely chopped kalamata olives to style
Prepare dinner spaghetti till simply al dente in salted water. Drain however reserve 1/2 cup pasta cooking water.
In the meantime preheat oven to 400 levels F and slice tomatoes. Place them in baking dish with the 1 tbsp oil and seasonings indicated. Toss. Bake till skins are wilting and juices launched, round 25 min.
Whereas these are cooking, finely chop the onions and mushrooms and add them to massive pan with the two tbsp olive oil and the salt, pepper, garlic powder. Prepare dinner 10 min on medium, stir often. Add chopped bell pepper, cook dinner one other 5 min.
Add garlic, cook dinner one other min. Add the roasted tomatoes, the pasta cooking water, tomato paste, crushed tomatoes, chickpeas. Stir effectively, simmer Three min.
Add remaining substances besides spaghetti, toss as spinach wilts then add spaghetti, toss once more. Style for seasoning, serve. High with extra contemporary or dried parsley and chili flakes if desired.