Roasted Bell Pepper and Feta Pasta with Basil and Chickpea Penne

Ingredients

• 2 cups chickpea penne
• 2 medium red bell peppers, sliced
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 1 block feta cheese, about 7 oz
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1 cup fresh basil leaves, torn
• 1 cup baby spinach

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a large baking dish, place sliced bell peppers, cherry tomatoes, and the block of feta cheese in the center.
3. 03
   Drizzle olive oil over the vegetables and feta, sprinkle with minced garlic and black pepper. Toss the vegetables gently to coat.
4. 04
   Roast in the preheated oven for 25-30 minutes, or until the tomatoes burst and the peppers are tender.
5. 05
   While the vegetables and feta are roasting, cook the chickpea penne according to package instructions. Reserve 1/2 cup of pasta water and drain the rest.
6. 06
   Remove the roasted dish from the oven. Using a fork, gently mash the feta and mix it with the vegetables to create a creamy sauce.
7. 07
   Add the cooked penne to the baking dish, along with baby spinach. Toss everything together, adding reserved pasta water as needed to reach desired sauce consistency.
8. 08
   Fold in the torn basil leaves just before serving. Serve hot and enjoy!