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Breakfast recipe · from the recipe book

Red Pepper Chickpea Pasta Breakfast Bake

Tender pasta and chickpeas in a smoky roasted red pepper and white bean cream with spinach, baked under a crisp Parmesan crust.

Red Pepper Chickpea Pasta Breakfast Bake

Ingredients

  • 12⅔ cups3,000 gWater
  • 1 tsp6 gSalt
  • 8½ oz240 gWhole-wheat pasta, dryshort shapes such as penne
  • 1 tbsp15 gOlive oildivided
  • 1 medium110 gYellow onionchopped
  • 2 medium240 gRed bell pepperchopped
  • 3 cloves9 gGarlicminced
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 cup180 gNavy beans, canned, drained and rinsed
  • 1¼ cups (300 ml)300 gMilk, 2%
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 4 cups loosely packed120 gBaby spinach
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated40 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C) and brush a 9x13-inch baking dish with one third of the olive oil.
  2. Bring the water to a boil in a large pot with half of the salt. Cook the pasta 2 minutes less than the package says, then drain.
  3. While the pasta cooks, heat the remaining two thirds of the olive oil in a skillet over medium heat. Cook the onion and bell pepper until soft, about 8 minutes, then add the garlic and paprika and cook 1 minute.
  4. Make the sauce: blend the cooked onion mixture with the navy beans, milk, the remaining half of the salt and the black pepper until smooth and creamy.
  5. In the pot, stir together the drained pasta, the sauce, the chickpeas and the spinach until the spinach starts to wilt.
  6. Spread the mixture in the baking dish and scatter the Parmesan evenly over the top.
  7. Bake uncovered for 25 minutes, until bubbling and golden on top.
  8. Rest 5 minutes, sprinkle with the parsley and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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