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Mediterranean Roasted Pepper and Chickpea Pasta is a pasta dish built around red bell peppers roasted until soft and slightly charred, then blended into a smooth sauce with garlic and olive oil. Chickpeas, the same kind used in this Mediterranean chickpea stew, add some bite and protein, and crumbled feta on top brings a salty finish. The whole thing takes about 50 minutes from start to finish.
I make this on weeknights when I want something warm but don’t want to stand over a pot of tomato sauce. The roasted peppers give the sauce natural sweetness, so you don’t need much added seasoning.
You roast the peppers while the pasta water comes to a boil, so the two steps overlap. Once the peppers are soft, they go straight into a blender with garlic and a splash of pasta water for a sauce that clings to the noodles.
This is a good recipe for when peppers are cheap and you want a dinner that doesn’t need constant watching.
Why You’ll Love This Recipe
- Ready in about 50 minutes with mostly hands-off roasting time
- Roasted peppers add natural sweetness without extra sugar or cream
- Chickpeas make it filling enough for a full dinner
- One skillet finishes the dish after the peppers roast
Ingredient Notes
- red bell peppers: Roasting brings out their sweetness. Look for peppers that feel heavy for their size with tight, shiny skin.
- canned chickpeas: Drain and rinse them well so the skillet doesn’t turn watery. Dried chickpeas work too, just cook them first.
- feta: Feta is salty, so taste the pasta before adding more salt at the end.
- pasta (penne or fusilli): The ridges and curves hold the sauce well. Spaghetti works too, but the sauce won’t cling as much.
- cherry tomatoes: These add a little acidity to balance the sweetness of the peppers. Halved regular tomatoes work if that’s what you have on hand.
Mediterranean Roasted Pepper Chickpea Pasta with Feta
Ingredients
Method
- Heat the oven to 220 C / 425 F. Halve and seed the peppers, then place them cut-side down on a sheet pan 33 x 46 cm / 13 x 18 inch. Drizzle with 2 tbsp of the olive oil.
- Roast for 25 to 30 minutes, until the skins are blistered and blackened in spots and the flesh feels soft when pressed.
- While the peppers roast, bring a 6-quart / 5.7 L pot of well-salted water to a boil. Add the pasta and cook until al dente, following the package time.
- Reserve 1 cup / 240 ml of the pasta water, then drain the pasta in a colander.
- When the peppers are done, let them cool for 5 minutes. Transfer to a blender with the garlic, remaining 1 tbsp olive oil, salt, and black pepper. Blend until smooth, adding a splash of the reserved pasta water if it needs loosening.
- Heat 1 tbsp olive oil in a 30 cm / 12-inch skillet over medium heat. Add the cherry tomatoes and chickpeas, and cook for 4 to 5 minutes, until the tomatoes soften and the chickpeas are warmed through.
- Pour the roasted pepper sauce over the chickpeas and tomatoes, then add the drained pasta. Toss over low heat for 1 to 2 minutes, adding reserved pasta water a splash at a time, until the sauce coats the pasta.
- Stir in the red pepper flakes and a squeeze of lemon juice. Taste and add more salt if needed, the feta and chickpeas already carry some.
- Divide the pasta among bowls, top with crumbled feta and torn basil, and serve warm.
Notes
- Roast peppers 25 to 30 minutes, until skins are blackened in spots.
- Reserve pasta water before draining, you'll need it for the sauce.
- Warm the sauce gently, don't boil it hard or it can separate.
- Drain chickpeas well so the skillet doesn't get watery.
Tips for Success
- Roast the peppers cut-side down so the skins blister without drying out the flesh.
- Blend the sauce while the peppers are still warm for the smoothest texture.
- Save at least 1 cup of pasta water before draining, you’ll need it to loosen the sauce.
- Taste before adding extra salt, the chickpeas and feta already carry some.
- Toss the pasta in the skillet over low heat so the sauce coats every piece.
Variations
- Add grilled shrimp or shredded rotisserie chicken for a heartier dinner with more protein.
- Swap feta for goat cheese if you want a milder, creamier finish on top.
- Use gluten-free pasta of the same weight to make this dish gluten free.
Storage and Reheating
Mediterranean Roasted Pepper and Chickpea Pasta keeps well in the fridge for 3 to 4 days in an airtight container.
To reheat, warm it in a 30 cm / 12-inch skillet over medium-low heat with a splash of water or olive oil, stirring for 3 to 4 minutes until heated through. You can also microwave a single portion for 1 to 2 minutes, stirring halfway.
The pepper sauce alone freezes well for up to 2 months in a sealed container. I don’t freeze the assembled pasta, since the noodles turn mushy once thawed and reheated.
Serving Suggestions
Mediterranean Roasted Pepper and Chickpea Pasta works well with a Mediterranean white bean salad on the side, tossed with lemon juice and olive oil.
Crusty bread is good for scooping up any extra sauce left in the bowl. A glass of chilled white wine or sparkling water with lemon rounds out the meal.
For a heartier plate, add grilled chicken or shrimp on top, or serve it alongside marinated olives and a bowl of hummus for a full Mediterranean-style dinner.
FAQ
Why is my roasted pepper sauce too thin to coat the pasta?
Your sauce is too thin if you added the reserved pasta water too fast, or if the peppers were still watery. Add the water in small splashes and toss the pasta in the skillet over low heat for a minute or two, this thickens the sauce as the starch in the water binds it to the noodles.
Can I use jarred roasted red peppers instead of roasting my own?
Yes, jarred roasted peppers work fine in this pasta, much like in this roasted red pepper and feta dip. Use about 2 cups (480 g), drained well, and skip the roasting step, going straight to blending them with the garlic and olive oil. The sauce will taste a little more tangy since jarred peppers are packed in vinegar or brine.
Can I make the roasted pepper sauce ahead of the day I cook the pasta?
Yes, the sauce keeps well in the fridge for 3 to 4 days in an airtight container. Cook the pasta fresh when you’re ready to eat, then warm the sauce in a skillet over low heat before tossing everything together, this keeps the noodles from turning mushy.
What pairs well with Mediterranean roasted pepper and chickpea pasta?
A simple green salad with lemon and olive oil works well next to this pasta, since the sauce is already rich. Crusty bread is good for scooping up extra sauce, and grilled chicken or shrimp on top turns it into a heartier dinner if you want more protein.
Is Mediterranean roasted pepper and chickpea pasta gluten free?
Not as written, since it uses regular wheat pasta. Swap in a gluten-free pasta of the same weight (320 g) and it works the same way, the roasted pepper sauce, chickpeas, and feta are already gluten free on their own.
What’s the difference between this pasta and a classic roasted red pepper sauce?
This version adds chickpeas straight into the sauce, which makes it more filling and turns it into a full meal instead of just a pasta with sauce. A classic roasted pepper sauce is usually smoother and often includes cream, while this one stays lighter with just olive oil and garlic.