Spaghetti with Roasted Tomatoes, Chickpeas, and Basil

  • Prep-time: / Ready In:
  • Makes about 8 cups
  • Serving size: 2 cups
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Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely do it without added oil—the results are delectable.

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By Del Sroufe,

Last Updated:

Ingredients

  • 1 pound cherry tomatoes
  • 2 teaspoons granulated garlic
  • Sea salt and freshly ground black pepper
  • 12 ounces whole-grain spaghetti
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup chopped fresh basil

Instructions

  • Preheat the oven to 350°F. Have ready a nonstick baking sheet or line one with parchment paper.
  • Bring a large pot of water to a boil.
  • Cut the tomatoes in half and place them in a bowl. Sprinkle them with the granulated garlic and salt and pepper to taste. Spread them on the baking sheet in a single layer. Roast the tomatoes until they start to shrivel, 30 to 35 minutes. Remove from the oven and set aside.
  • During the last 10 minutes that the tomatoes are roasting, add the pasta to the boiling water and cook according to the package instructions. Drain the pasta, reserving about 1 cup of the pasta cooking water. Transfer the pasta to a bowl. Add the chickpeas, the roasted tomatoes, the basil, and as much of the reserved cooking water as desired to moisten, and mix well. Season to taste with salt and pepper. Serve hot.
Nutritional Information:

Per serving (2 cups): 436 calories, 84 g carbohydrates, 17.6 g protein, 3.6 g total fat, 0.4 g saturated fat, 0 g cholesterol, 298 mg sodium, 9 g fiber, 8 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (3)

(5 from 4 votes)

Recipe Rating

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Kathleen Revell

This recipe is fabulous. Every time I make it I can’t believe how good it is and you would literally swear that there is oil in it. The recipe makes a ton and it’s so delicious

Erica Thomas

Added a bit of nutritional yeast, which made the flavor a bit better for us. Nice, simple dish.

Dapper Desperado

I give it 5 stars for simplicity. The roasted tomatoes are by far the highlight. Make sure you roast enough so that you get tomato in every bite and you'll be happy. I never thought about having chickpeas in pasta, but this was a welcome addition.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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