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Dinner recipe · from the recipe book

Roasted Red Pepper Penne with Chickpeas and Feta

Smoky, sweet roasted pepper sauce clings to short pasta with tender spinach, crisp-edged chickpeas and salty crumbles of feta.

Roasted Red Pepper Penne with Chickpeas and Feta

Ingredients

  • 4 medium480 gRed bell pepperseeded and cut into wide strips
  • 1 medium110 gYellow onioncut into wedges
  • 4 cloves12 gGarlicpeeled whole cloves
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp30 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 12 oz340 gPasta, dryshort shape such as penne
  • 12⅔ cups3,000 gWater
  • 5 cups loosely packed150 gBaby spinach
  • 1 tbsp15 gLemon juice
  • ½ tsp1 gCrushed red pepper
  • ½ cup crumbled80 gFeta cheesecrumbled
  • ½ cup leaves12 gFresh basiltorn

Steps

  1. Preheat the oven to 425°F (220°C).
  2. On one side of a sheet pan, toss the bell pepper, onion and garlic with half of the olive oil. On the other side, toss the chickpeas with the remaining half of the olive oil, the smoked paprika and a pinch of the salt.
  3. Roast for 25 to 30 minutes, stirring once, until the peppers are soft and charred at the edges and the chickpeas are crisp.
  4. While the vegetables roast, bring the water to a boil in a large pot with half of the remaining salt. Cook the pasta until al dente, then reserve 240 g (1 cup) of the cooking water and drain.
  5. Move the roasted bell pepper, onion and garlic to a blender. Add the lemon juice, the red pepper flakes, the black pepper, the last of the salt and half of the reserved pasta water, and blend until smooth.
  6. Return the pasta to the pot over low heat, pour in the roasted pepper sauce and add the spinach. Toss for 1 to 2 minutes until the spinach wilts, adding the remaining reserved pasta water a splash at a time if the sauce looks thick.
  7. Divide among bowls and top with the roasted chickpeas, the feta and the basil.

Contains: Milk, Gluten.

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

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