This Roasted Tomato Spaghetti with Spinach and Chickpeas is a delicious, savory pasta that is easy to make. It has lots of vegetables, chickpeas, and amazing flavors!
This delicious spaghetti is perfect for a decadent weeknight or weekend dinner that is also light and veggie-packed! It’s also easy to make with mainly pantry ingredients, and you can substitute some of the ingredients based on what you have on hand (more on this later!).
In our house, pasta is always a welcome dish, and there’s something about spaghetti that we love! Marinara-based sauces are one of my favorites, and I like to load them up with herbs (dried and fresh if I have them) and vegetables. I used dried oregano and dried parsley, and also fresh parsley. As far as vegetables, this pasta includes very finely chopped mushrooms, onions, baby spinach, and bell peppers.
This Roasted Tomato Spaghetti with Spinach and Chickpeas get its flavor from those herbs and veggies, and also from the roasted tomatoes. I used cherry tomatoes here, but you can use other types of tomatoes. Season them well (and simply) with salt, pepper, oregano and garlic powder and pop the into the oven for around 25 minutes. They get so flavorful and make the perfect addition to this spaghetti. For further tomato flavor, we’ll use some tomato paste and crushed tomatoes (canned). Lastly, I use kalamata olives but you can omit them or use your favorite type of olive in here.
How This Dish Comes Together
First preheat the oven and slice the tomatoes. Place them into a baking dish (like this one) and season them, then bake. Then put on a large pot of water to boil for the spaghetti.
Then finely chop the onions and mushrooms (I used a food processor for the mushrooms – makes it SO fast). Add them to a large pan with some oil and seasonings. This is the pan where you’ll ultimately end up combining all of the ingredients with the spaghetti. Then the bell pepper goes in, and the garlic.
While these vegetables are cooking, the water will start boiling, add your spaghetti along with around a tablespoon of kosher salt to the water. Cook the spaghetti until just al dente. Remember to reserve 1/2 cup of the pasta cooking water before draining the pasta.
The tomatoes will be done roasting during this time as well. They go into the pan with the vegetables, along with crushed tomatoes, tomato paste, chickpeas, and the herbs. Next the remaining ingredients like the lemon juice and olives go in. Then the spinach will go in to wilt, which only takes a couple minutes. Then finally, add in the spaghetti and lemon juice.
Tips for Making This Recipe & Substitutions
This recipe uses chickpeas, but you can easily substitute other types of beans like great northern or cannellini beans. You can omit them too! But they add a lovely texture, extra heartiness and protein.
If you don’t have the lemon juice, the recipe will still be delicious without it. Same goes for the fresh parsley – it’s definitely great if you have it, but it’s not a deal breaker. You can use a teaspoon or two of dried parsley instead. Alternatively, you can use other types of fresh herbs. Fresh basil would be delicious in here, or fresh thyme and rosemary. If you’re using these alternative fresh herbs, start with a small amount (especially the rosemary given its strong flavor).
The spinach goes in as the last sauce ingredient prior to adding the spaghetti. I suggest cooking the spinach in the sauce until it’s JUST wilted. If you continue cooking it much further, it will get very soft and lose its texture.
Other Delicious Pasta Recipes
Roasted Tomato Spaghetti with Spinach & Chickpeas
- 1/2 lb. spaghetti
- 1 pint cherry or grape tomatoes sliced lengthwise seasoned with 1/2 tsp each 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
- 3/4 tsp each kosher salt pepper, garlic powder
- 1 bell pepper finely diced
- 3 cloves garlic minced
- 1/2 cup reserved pasta cooking water
- 3 tbsp tomato paste
- 1/3 cup crushed tomatoes canned
- 1/2 15 oz. can chickpeas drained and rinsed
- 1/4 cup fresh chopped parsley
- 2 cups somewhat packed baby spinach
- 2 tsp dried parsley
- 1/4 to 1/2 tsp red chili flakes to taste
- 2 tsp lemon juice optional
- 1/4 to 1/3 cup coarsely chopped kalamata olives to taste
- Cook spaghetti until just al dente in salted water. Drain but reserve 1/2 cup pasta cooking water.
- Meanwhile preheat oven to 400 degrees F and slice tomatoes. Place them in baking dish with the 1 tbsp oil and seasonings indicated. Toss. Bake until skins are wilting and juices released, around 25 min.
- While those are cooking, finely chop the onions and mushrooms and add them to large pan with the 2 tbsp olive oil and the salt, pepper, garlic powder. Cook 10 min on medium, stir occasionally. Add chopped bell pepper, cook another 5 min.
- Add garlic, cook another min. Add the roasted tomatoes, the pasta cooking water, tomato paste, crushed tomatoes, chickpeas. Stir well, simmer 3 min.
- Add remaining ingredients except spaghetti, toss as spinach wilts then add spaghetti, toss again. Taste for seasoning, serve. Top with more fresh or dried parsley and chili flakes if desired.