Go Back
One-Pot Baked Pasta with Shakshuka flavorings, chickpease, red peppers, spinach, vegan dairy-free feta, and cilantro

One-Pot Pasta with Shakshuka Flavorings

Prep time: 30 mins
Total time: 30 mins
Yield: 8 people

Description

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, cut into medium dice
  • 1 pound bite-size pasta, such as ditalini
  • 1 quart Garlicky Tomato Sauce (see instructions within our recipe for Vat of Simple Tomato Sauce) or good quality store-bought marinara
  • 2 cans (15- to 16- oz each) chickpeas
  • 1 cup chopped roasted red peppers
  • 1 tablespoon each: smoked paprika and dried oregano
  • 12 ounces (2 packed quarts) fresh spinach or 1 package (10 to 16 ounces) frozen, thawed
  • 1 cup 4 ounces crumbled feta cheese (optional), plus extra for sprinkling
  • 1/4 cup chopped fresh cilantro

Instructions

  • Heat oil over medium-high heat in a large soup kettle. Add onion and sauté until translucent, about 5 minutes. Add pasta, tomato sauce, 1 quart of water, beans, roasted red peppers, smoked paprika, and oregano. Cover and simmer until pasta is almost tender and most of the liquid has absorbed, 8 to 10 minutes, depending on pasta shape. Stir in spinach and optional feta and cilantro until spinach has wilted. Re-cover pot and continue to cook until liquid has absorbed and pasta is tender just a few minutes longer. Serve with an additional sprinkling of cheese, if you like.