Ingredients:

  • 1 pound spaghetti
  • 2 pints cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2 cups baby spinach leaves
  • 1 can chickpeas, drained and rinsed
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup nutritional yeast (optional)

instructions:

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Spread the cherry tomatoes on a baking sheet and drizzle with olive oil. Season with salt and black pepper and toss to coat.
  3. Roast the tomatoes in the oven for 25-30 minutes or until they are caramelized and soft.
  4. While the tomatoes are roasting, cook the spaghetti according to package instructions until al dente. Drain and set aside.
  5. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
  6. Add the roasted tomatoes and chickpeas to the pan and cook for another 2-3 minutes until heated through.
  7. Add the cooked spaghetti to the pan and toss everything together.
  8. Add the baby spinach leaves and toss until they are wilted.
  9. Stir in the chopped basil and nutritional yeast (if using). Season with salt and black pepper to taste.
  10. Serve hot and enjoy!