Go Back

Roasted Tomato Spaghetti with Spinach & Chickpeas

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Keyword: cheesy pasta, chickpeas, roasted tomatoes, spaghetti, spinach
Servings: 4 people


  • 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.