Chickpea Pasta Bake
This plant-based chickpea pasta bake is chock full of plant-based protein and fiber-full fresh veggies.
Servings 6 people
Ingredients
- 8 oz chickpea pasta dry
- 1 tbsp olive oil
- 1 bell pepper (any color) diced
- 1 medium zucchini diced
- 1/2 yellow onion diced
- 4 cloves garlic minced
- 1 (16 oz) can tomato sauce
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1/2 tsp ground black pepper
- 1 (15 oz) can black beans drained and rinsed
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease an 8x8" glass baking dish.
- Prepare chickpea pasta according to package directions. Drain, rinse with cool water, and set aside.
- Heat olive oil in a high-walled skillet over medium-high heat. Add bell pepper, zucchini, yellow onion, and garlic and saute until vegetables are slightly softened, about 3-5 minutes. Add tomato sauce, oregano, basil, and ground black pepper and stir well until combined. Simmer for 10-15 minutes. Remove from heat and gently stir in black beans.
- Add cooked pasta to greased baking dish. Pour sauce over pasta and top everything with mozzarella cheese. Bake in preheated oven for 10-15 minutes, or until cheese is melted.
Notes
- Zucchini contains a fair amount of moisture and can make the sauce for this recipe a bit watery if it's not simmered prior to baking. If your sauce still looks watery, continue simmering on the stove until most of the water has cooked off.
- To make this recipe vegan, simply omit the mozzarella cheese or use your favorite dairy-free cheese alternative.
- Don't have chickpea pasta? No worries! This recipe can easily be made with your favorite pasta instead.
- Store leftovers in an airtight glass container in the refrigerator for up to 1 week.