Lexi's Clean Kitchen · by Lexi★ 5.0 (1)
PANTRY PASTA WITH CHICKPEAS AND PEPPERS
NUTRITION · PER SERVING20M COOK
CAL 27%·PRO 33%
CARBS 113G83% OF CAL
13G FIBER83G OTHER17G TOTAL SUGAR
FAT 7G11% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pot pasta with chickpeas and roasted red peppers in marinara sauce, using pantry staples. Vegan and dairy-free, and perfect for an easy weeknight dinner.
mainpastabeans🫕 dutch ovendairy freegluten freeveganvegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-25 ounce jar marinara sauce
- 12 ounces penne pasta (we used gluten-free)
- 4 cups water / broth
- 1 cup roasted red peppers (chopped)
- 1-15 ounce can chickpeas (rinsed and drained)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
At a glance
PER SERVING · TIME 20M
CAL 27%·PRO 33%
CARBS 113G83% OF CAL
13G FIBER83G OTHER17G TOTAL SUGAR
FAT 7G11% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 18m
- Sodium
- 1795mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 818mg
- Calcium
- 109mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 1795MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.