One-Pot Roasted Red Pepper and Chickpea Pasta
A vibrant pasta dish simmered with roasted red peppers and chickpeas in a savory tomato broth, ideal for busy weeknights. This mediterranean-inspired one pot (vegetarian) ready in about 40 minutes pairs penne pasta, large red bell pepper, can, drained chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1 large red bell pepper
- 15 oz can, drained chickpeas
- 14 oz can diced tomatoes
- 3 cloves, minced garlic
- 1/2 tsp dried oregano
- 1/2 cup vegetable broth
- 1/4 cup, chopped fresh basil
- 2 tbsp olive oil
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp dried oregano, sautéing for 1 minute until fragrant.
- Step 3: Stir in 14 oz diced tomatoes, 1/2 cup vegetable broth, 1 cup roasted chopped red bell pepper, and 15 oz drained chickpeas. Simmer for 5 minutes until flavors meld.
- Step 4: Add the drained penne pasta and 1/2 cup reserved pasta water to the skillet. Toss for 2 minutes until sauce coats noodles and thickens.
- Step 5: Stir in 1/4 cup chopped fresh basil and season with salt and pepper to taste. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Roasted Red Pepper and Chickpea Pasta take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Roasted Red Pepper and Chickpea Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in One-Pot Roasted Red Pepper and Chickpea Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Roasted Red Pepper and Chickpea Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Roasted Red Pepper and Chickpea Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
