Preparation time 10 min
Cooking time 25 min
Serve this recipe fresh
Ingredients (2 servings)
Other
- 200 g Pasta, dry (spaghetti, gluten-free if needed)
- 1 cup, grape Tomatoes, raw
- 1 cup Chickpeas, boiled
Pesto
- 25 g Basil, fresh
- 25 g Spinach, raw (baby leaves)
- 1/2 cup Water
- 1/2 cup Pine nuts
- 1 clove Garlic, raw (more to taste)
- 2 tsp Nutritional yeast
- 1/4 tsp Salt (to taste)
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Instructions
-
Bake the cherry tomatoes and chickpeas
Preheat the oven to 180C (360F) and line a baking sheet with parchment paper. Half the tomatoes and drain the chickpeas. The less moist the chickpeas are the crispier they will become. Spread chickpeas and tomatoes out into one layer onto the baking sheet and roast for 20 - 25 minutes. -
Boil the pasta
In the meantime, cook your pasta according to package instructions. -
Toast the pine nuts
Warm a small skillet over medium heat and add the pine nuts in a single layer. Cook until golden, stirring frequently. When finished, immediately transfer to a plate and let them cool slightly. -
Prepare the pesto
To prepare the pesto, add all pesto ingredients to a narrow vessel and blend using a vertical stick blender until smooth and creamy. - Toss the cooked pasta with pesto and serve with roasted tomatoes and chickpeas on top. Enjoy!
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Nutrition
One serving contains 743 calories, 27 grams of protein, 27 grams of fat, and 102 grams of carbohydrates.
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