Pasta & Garbonzo Beans With Roasted Red Peppe

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Servings: 8 Difficulty: Intermediate
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A hearty, colorful vegan pasta dish featuring roasted peppers and garbanzo beans in a tangy balsamic dressing
Pasta & Garbonzo Beans With Roasted Red Peppe recipe image
Pasta & Garbonzo Beans With Roasted Red Peppe recipe image
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Pasta & Garbonzo Beans With Roasted Red Peppe

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 259.1

Description

This vibrant pasta dish combines the heartiness of garbanzo beans with the smoky sweetness of roasted red bell peppers. Tossed with tender fusilli and a sharp balsamic vinaigrette, it creates a satisfying texture contrast that is both comforting and fresh. The addition of diced tomatoes and fresh basil adds brightness, while minced garlic provides a savory depth. Perfect for a quick weeknight dinner or a potluck contribution, this meal is entirely plant-based yet incredibly filling. It requires minimal prep time and uses pantry staples, making it an accessible option for busy cooks looking for a nutritious, flavorful main course that appeals to the whole family.

Ingredients

Directions

  1. Rinse and drain the garbanzo beans, then combine them with the diced red onions and 1/4 cup of balsamic vinegar in a large mixing bowl.
  2. Set the bean mixture aside while you prepare the other ingredients.
  3. Preheat your oven's broiler to high.
  4. In a separate bowl, combine the diced red bell peppers, diced plum tomatoes, 3/4 cup of chopped fresh basil, and minced garlic cloves.
  5. Lightly coat a heavy large baking sheet with cooking spray or oil.
  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 are slightly softened and charred.
  8. While the vegetables broil, cook the fusilli or rotini pasta according to package directions until al dente.
  9. Drain the cooked pasta and add it to the large bowl containing the garbanzo beans and onion mixture.
  10. Add the broiled pepper and tomato mixture to the pasta and bean bowl.
  11. Toss everything together thoroughly to combine the flavors and ingredients.
  12. Sprinkle with the remaining 1/4 cup of fresh basil and serve.

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

The ingredient list mentions "Oz cans garbonzo beans," which is likely a typo for standard 15-16 oz cans. For 8 servings, you will likely need 2 to 3 standard cans of garbanzo beans, drained and rinsed.

This recipe is naturally vegan. If you wish to add dairy, you can mix in 1 cup of grated Parmesan cheese as suggested in the original notes, or sprinkle it on top before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve after sitting for a day.

You can substitute the broiled peppers with jarred roasted red peppers if you want to save time, though broiling adds a distinct smoky flavor.

Keywords: pasta, garbanzo beans, chickpeas, roasted red peppers, vegan, plant-based, healthy dinner, weeknight meal, fusilli, balsamic vinegar, fresh basil, easy recipe, protein-rich, tomato sauce, garlic, red onion, broiled vegetables, salad pasta, comfort food, meal prep
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