Pasta & Garbonzo Beans With Roasted Red Pepper

This vibrant and hearty pasta dish combines the chewy texture of garbanzo beans with tender fusilli and sweet roasted red peppers. The bright acidity of balsamic vinegar cuts through the richness, while fresh basil adds an aromatic finish. It is a satisfying, plant-based meal that comes together quickly, making it perfect for busy weeknights or casual gatherings. Serve it warm from the oven or chilled as a picnic-friendly side dish. The combination of roasted vegetables and beans provides a robust flavor profile that is both comforting and fresh.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 259.1

Dietary: Vegan, Vegetarian

Description

This vibrant and hearty pasta dish combines the chewy texture of garbanzo beans with tender fusilli and sweet roasted red peppers. The bright acidity of balsamic vinegar cuts through the richness, while fresh basil adds an aromatic finish. It is a satisfying, plant-based meal that comes together quickly, making it perfect for busy weeknights or casual gatherings. Serve it warm from the oven or chilled as a picnic-friendly side dish. The combination of roasted vegetables and beans provides a robust flavor profile that is both comforting and fresh.

Ingredients

1 1/2 Oz cans garbonzo beans,

Directions

1
Rinse and drain the garbanzo beans thoroughly.
2
In a large mixing bowl, combine the drained garbanzo beans, diced red onions, and 1/4 cup plus 3 tablespoons of balsamic vinegar. Set aside.
3
Preheat your oven's broiler to high.
4
In a separate bowl, mix the diced red bell peppers, drained and seeded canned plum tomatoes, 3/4 cup of chopped fresh basil, and minced garlic cloves.
5
Lightly coat a heavy large baking sheet with cooking spray.
6
Spread the pepper and tomato mixture evenly over the prepared baking sheet.
7
Broil the vegetables for approximately 10 minutes, stirring occasionally, until the peppers soften slightly but do not burn.
8
Transfer the roasted vegetable mixture into the bowl with the garbanzo beans and onions.
9
Meanwhile, cook the fusilli pasta in salted boiling water according to package directions until al dente. Drain well.
10
Add the cooked pasta to the large bowl with the beans and roasted vegetables. Toss everything together until well combined.
11
Sprinkle with the remaining 1/4 cup of fresh basil and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 259.1kcal

% Daily Value *
Total Fat 27.0g42%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 5.2g2%
Dietary Fiber 3.6g15%
Sugars 1.5g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan option, omit the Parmesan cheese. If desired, you can add nutritional yeast for a cheesy flavor.

This dish can be served warm or chilled. It keeps well in the refrigerator for up to 3 days.

If you prefer a milder flavor, use red wine vinegar instead of balsamic vinegar.

Ensure the baking sheet is heavy-duty to prevent warping under the broiler. Stir frequently to prevent the tomatoes and peppers from burning.

Keywords: pasta, garbanzo beans, chickpeas, roasted red pepper, vegan, plant-based, balsamic vinegar, fresh basil, summer salad, weeknight dinner, easy recipe, vegetarian, fusilli, healthy, protein-rich

Read it online: https://www.chefs-mate.com/recipe/pasta-garbonzo-beans-with-roasted-red-pep/