Roasted Cauliflower and Chickpea Pesto Pasta

Roasted Cauliflower and Chickpea Pesto Pasta is a hearty, plant-based dish that combines the nutty sweetness of roasted cauliflower, the satisfying texture of chickpeas, and the bright, herbaceous flavor of pesto. Tossed with your favorite pasta, it’s a wholesome and flavorful meal that’s both comforting and refreshing.

Why You’ll Love This Recipe

• Perfect blend of roasted, creamy, and fresh flavors
• Rich in plant-based protein and fiber
• Easy to make with pantry and produce staples
• Ready in about 30–35 minutes
• Customizable with different pasta shapes and pesto varieties
• Works as a main course or side
• Dairy-free and vegan-friendly options available
• A delicious way to enjoy more vegetables

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, fusilli, or your favorite shape)
• Cauliflower, cut into small florets
• Canned chickpeas, drained and rinsed
• Olive oil
• Salt and black pepper
• Garlic powder or minced garlic
• Store-bought or homemade basil pesto
• Fresh lemon juice (optional)
• Grated Parmesan or vegan cheese (optional, for serving)
• Fresh basil or parsley (optional, for garnish)

directions

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets and chickpeas with olive oil, salt, pepper, and garlic. Spread on a baking sheet in a single layer.
3. Roast for 20–25 minutes, flipping halfway, until golden and crispy.
4. Meanwhile, cook pasta according to package instructions. Drain, reserving ½ cup of pasta water.
5. In a large bowl or pan, combine the cooked pasta with pesto, adding reserved pasta water a little at a time to help coat evenly.
6. Stir in the roasted cauliflower and chickpeas. Toss gently to combine.
7. Adjust seasoning and add a squeeze of lemon juice, if desired.
8. Serve warm, garnished with grated cheese and fresh herbs if using.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Use sun-dried tomato or arugula pesto for a different flavor twist.
• Add baby spinach, kale, or arugula for extra greens.
• Swap cauliflower for broccoli or Brussels sprouts.
• Include red pepper flakes for a bit of heat.
• Top with toasted pine nuts or walnuts for crunch.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop with a splash of water or olive oil to loosen.
Microwave individual servings in short intervals, stirring in between.

FAQs

Can I make this dish vegan?

Yes, just use dairy-free pesto and skip or substitute the Parmesan with a vegan cheese.

What’s the best pasta for this recipe?

Short pasta like penne, fusilli, or rotini works best to catch the pesto and roasted bits.

Can I make it gluten-free?

Yes, simply use your favorite gluten-free pasta.

Do I have to roast the cauliflower and chickpeas?

Roasting adds great texture and flavor, but you can sauté or steam if short on time.

Can I make this ahead of time?

Yes, it stores well and can be reheated. Best when eaten within a couple of days.

What kind of pesto should I use?

Basil pesto is classic, but feel free to use homemade, store-bought, or variations like spinach or kale pesto.

Is this good cold as a pasta salad?

Absolutely. It makes a delicious cold dish—just add a bit of olive oil before serving.

How do I keep it from drying out when reheating?

Add a splash of pasta water, broth, or olive oil while reheating to refresh the texture.

Can I add protein?

It already includes chickpeas, but you can also add grilled chicken, tofu, or tempeh if desired.

What’s a good side dish?

Serve with a green salad, garlic bread, or roasted vegetables.

Conclusion

Roasted Cauliflower and Chickpea Pesto Pasta is a flavorful, nourishing dish that’s perfect for busy weeknights, meal prep, or sharing with friends. With its bold flavors, hearty ingredients, and vibrant pesto coating, this pasta is a satisfying way to enjoy a veggie-forward meal that doesn’t compromise on taste or comfort.

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