Who says that scrolling on Instagram is a waste of time. Kyla came across this simple roasted tomato pasta recipe doing just that. We modified it here and there to make it more to our liking and it really is yummy. One thing that we really appreciate about this and similar recipes is that it is straight up simple food. It’s easy to make your own hummus but you can buy it if you prefer. The long and short of it is, that there is nothing unusual or extra or over processed in this meal. All these readily available ingredients are good and good for you. We typically use chickpea pasta too which makes it wheat free to boot. So I would definitely give this recipe a thumbs up. As the kids say, “that’s a definite make again”.
Simple Roasted Tomato Pasta
Course: DinnerCuisine: vegan, vegetarianDifficulty: Easy4
servings15
minutes30
minutes45
minutesIngredients
500 g. of pasta
1 litre of whole cherry tomatoes, rinsed and drained
1 450 g. can of chickpeas, drained and rinsed
6 cloves of garlic, minced
1 1/2 tsp of oregano
2 Tbsp of olive oil
3/4 cup of hummus
2 cups of fresh basil leaves, chopped
1/2 tsp of red pepper flakes
Salt and pepper to taste
Directions
- Preheat the oven to 400° F
- Place the tomatoes, chickpeas, garlic, oregano and red pepper flakes in a large baking dish. Drizzle with the olive oil and top with the chopped basil and then mix well.
- Bake for 25 minutes (stir after 15) until the chickpeas start to brown and the tomatoes begin to lose their shape.
- While the tomatoes are roasting bring a large pot of water to a boil and prepare the pasta as per the instructions on the package.
- Remove from the oven, add the hummus, pasta salt & pepper and stir well and serve immediately.