Description
Dirty Spaghetti is a flavorful vegan one-pan meal that combines chickpeas, lentils, and spaghetti in a smoky, spicy tomato broth. Ready in just 30 minutes, this easy and comforting dish is perfect for a quick weeknight dinner packed with protein and bold flavors.
Ingredients
Main Ingredients
- 8 oz spaghetti, uncooked, broken in half
- 3 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 × 15 oz can chickpeas, drained and rinsed
- 1 × 15 oz can lentils, drained and rinsed
- 1 medium red bell pepper, diced
- 2 teaspoons smoked paprika
- 1 teaspoon chili flakes
- ½ teaspoon cayenne pepper
- 4 cups vegetable broth
- 4 tablespoons tomato paste
- 2 tablespoons soy sauce
- ¼ cup fresh parsley, chopped, for garnish
Instructions
- Sauté Vegetables: Heat the olive oil in a large wide pan or casserole over medium heat. Add the diced onion and red bell pepper and cook for 4–5 minutes, stirring occasionally, until the onion is softened and translucent.
- Add Garlic and Spices: Add the minced garlic and cook for 1 minute until fragrant. Stir in the smoked paprika, chili flakes, and cayenne pepper. Cook for 30 seconds to bloom the spices in the oil and release their aroma.
- Incorporate Tomato Paste and Soy Sauce: Add the tomato paste and soy sauce to the pan, stirring to coat the vegetables evenly. Cook for 1–2 minutes until the tomato paste darkens slightly and clings to the mixture.
- Add Broth and Legumes: Pour in the vegetable broth, stirring to lift any browned bits off the bottom of the pan. Bring to a simmer, then add the drained chickpeas and lentils, mixing them into the broth.
- Cook the Spaghetti: Break the spaghetti in half and add it directly into the simmering broth. Press it down so it is submerged. Cook on medium heat for 10–12 minutes, stirring frequently, until the pasta is al dente and the broth has mostly absorbed into a glossy, thick sauce. If the pasta absorbs all the broth before cooking fully, add another ½ cup of broth and continue cooking.
- Season and Garnish: Taste and adjust the seasoning as desired. Sprinkle chopped fresh parsley over the top and serve immediately from the pan.
Notes
- This recipe is naturally vegan and packed with plant-based protein.
- Adjust the chili flakes and cayenne pepper to your spice preference.
- If the sauce thickens too much before the pasta finishes cooking, add more vegetable broth or water to loosen it.
- Use gluten-free spaghetti if you want to make this recipe gluten free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan American
