Fiery chickpea pasta, roasted veggies, and melted cheese join for bold flavor and satisfying fusion comfort.
# Components:
→ Pasta and Legumes
01 - 340 g chickpea pasta (penne or fusilli)
→ Vegetables
02 - 1 medium red bell pepper, diced
03 - 1 small zucchini, diced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 150 g cherry tomatoes, halved
07 - 2 tbsp olive oil
→ Sauce and Spices
08 - 480 ml marinara sauce
09 - 0.25–0.5 tsp ghost pepper powder (adjust for spice level)
10 - 1 tsp dried oregano
11 - 0.5 tsp smoked paprika
12 - 0.5 tsp salt
13 - 0.25 tsp black pepper
→ Cheese and Toppings
14 - 140 g shredded mozzarella cheese
15 - 25 g grated Parmesan cheese
16 - 2 tbsp chopped fresh basil (optional)
# Directions:
01 - Preheat oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13-inch) baking dish.
02 - Cook chickpea pasta according to package instructions until al dente. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, warm olive oil. Add red onion, garlic, bell pepper, and zucchini. Sauté for 5–6 minutes until softened.
04 - Stir in halved cherry tomatoes and cook for an additional 2 minutes.
05 - Incorporate marinara sauce, ghost pepper powder, dried oregano, smoked paprika, salt, and black pepper into the skillet. Simmer for 3–4 minutes, stirring frequently to meld flavors.
06 - Add the cooked chickpea pasta to the sauce mixture. Toss gently until all pasta strands are evenly coated.
07 - Transfer the pasta and sauce mixture into the prepared baking dish. Evenly distribute shredded mozzarella and grated Parmesan cheese over the top.
08 - Bake uncovered for 20–25 minutes, or until the cheese topping is fully melted and develops a golden hue.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh basil, if using. Serve hot.
