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Roasted Pasta

Roasted Pasta recipe image
This roasted pasta dish transforms simple spaghetti into a crispy, golden delight. By baking the pasta directly with olive oil, garlic, and chickpeas, you achieve a unique texture that is crunchy on the outside and tender within. The addition of grated carrot adds subtle sweetness, while dried Italian herbs provide an aromatic backbone. It&# 226;ÂÂs a satisfying, home-style main that works perfectly for weeknight dinners or casual gatherings. Simple to prepare with pantry staples, this recipe offers a creative twist on traditional pasta dishes, delivering rich flavor and heartiness in every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 379.7
Dietary: Vegetarian
Description
This roasted pasta dish transforms simple spaghetti into a crispy, golden delight. By baking the pasta directly with olive oil, garlic, and chickpeas, you achieve a unique texture that is crunchy on the outside and tender within. The addition of grated carrot adds subtle sweetness, while dried Italian herbs provide an aromatic backbone. It&# 226;ÂÂs a satisfying, home-style main that works perfectly for weeknight dinners or casual gatherings. Simple to prepare with pantry staples, this recipe offers a creative twist on traditional pasta dishes, delivering rich flavor and heartiness in every bite.
Ingredients
  • g spaghetti
  • 2 X 425g cans chickpeas, rinsed
  • 2 Green onions, thinly sliced
  • 1 Carrot, finely grated
  • 2 Cloves garlic, crushed, plus 1 extra
  • 2 Teaspoons dried Italian herbs
  • 2 Eggs, lightly whisked
  • 1 cups Soft fresh breadcrumbs
Directions
  1. 1
    Preheat your oven to 200ðC (400ðF).
  2. 2
    Break the dry spaghetti in half to fit into a large, deep roasting pan or baking dish.
  3. 3
    Place the broken spaghetti in the pan and add the rinsed chickpeas, grated carrot, sliced green onions, crushed garlic, dried Italian herbs, and breadcrumbs.
  4. 4
    Drizzle generously with olive oil (enough to coat the pasta and ingredients lightly) and toss everything together until well combined.
  5. 5
    Pour in enough water to just cover the pasta (approximately 2-3 cups, depending on pan depth).
  6. 6
    Cover the pan tightly with foil and bake for 20 minutes.
  7. 7
    Remove the foil and stir the pasta gently. If it looks dry, add a splash more water.
  8. 8
    Return to the oven uncovered for another 15-20 minutes, stirring halfway through, until the pasta is tender and the top is golden and crispy.
  9. 9
    Remove from oven and let stand for 5 minutes before serving to allow excess liquid to absorb.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 379.7kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.8g4%
Cholesterol 1.2mg1%
Sodium 414.6mg18%
Total Carbohydrate 72.9g25%
Dietary Fiber 10.0g40%
Sugars 6.1g
Protein 14.3g29%

* 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Substitutions: For a vegan version, omit the eggs if they were intended as a binder (though in this specific roast method, eggs are often omitted; if used, ensure they are mixed in before baking). You can substitute chickpeas with white beans or lentils.

Tip: Ensure the pan is large enough to hold the pasta in a single layer for best results. The water evaporates during cooking, leaving the pasta perfectly cooked.

Variations: Add roasted vegetables like bell peppers or zucchini for extra flavor and nutrition.

Keywords: roasted pasta, crispy spaghetti, chickpea bake, vegan main, oven-baked pasta, garlic herbs, vegetarian dinner, crunchy pasta, easy meal, comfort food, spaghetti bake, plant-based
Read it online: https://www.chefs-mate.com/recipe/roasted-pasta/