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5 from 1 vote

PANTRY PASTA WITH CHICKPEAS AND PEPPERS

This Pantry Pasta with Chickpeas and Roasted Red Peppers is the ultimate easy and quick dinner idea. This delicious dinner idea uses all ingredients that are likely to be in your pantry and it's made all in one pot! It's also dairy free and vegan and sure to a be a hit with the whole family.
Prep Time2 minutes
Cook Time18 minutes
Total Time20 minutes
Course: Dinner
Servings: 4
Author: Lexi

Ingredients

  • 1-25 ounce jar marinara sauce
  • 12 ounces penne pasta we used gluten-free
  • 4 cups water / broth
  • 1 cup roasted red peppers chopped
  • 1-15 ounce can chickpeas rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper

Instructions

  • Add all ingredients to a large dutch oven and stir together to combine. Turn the heat on to medium high and let the mixture come up to a boil.
  • Once boiling, cook the pasta for as long as the package instruction states (if package says to cook pasta for 10 minutes, cook for 10 minutes), stirring every few minutes to prevent the pasta from sticking to the bottom.
  • Once the pasta is cooked through, let it sit for 5 minutes while the sauce continues to thicken up.
  • Serve as is, or with parmesan cheese and basil for garnish.

Notes

  1. The pasta can stick to the bottom of the pot after it has begun to boil. Make sure to stir the pot, scraping up any pasta off of the bottom very frequently.
  2. We really recommend adding broth / bone broth if you have it in your pantry.

Nutrition

Serving: 1/4 recipe | Calories: 279kcal | Carbohydrates: 40g | Protein: 14g | Fat: 4g | Sodium: 700mg | Fiber: 7g | Sugar: 8g