Roasted Cauliflower and Chickpea Pesto Pasta
Roasted Cauliflower and Chickpea Pesto Pasta is a flavorful and wholesome dish combining caramelized cauliflower, crispy chickpeas, and tender pasta tossed in a vibrant basil pesto. It’s a satisfying vegetarian meal full of texture and taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roast
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 small head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 8 oz pasta (penne or fusilli work well)
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional)
- Juice of 1/2 lemon (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Spread cauliflower florets and chickpeas on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 25–30 minutes, tossing halfway through, until golden and crispy.
- Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup of pasta water and drain the rest.
- In a large bowl, combine cooked pasta, roasted cauliflower and chickpeas, pesto, and a splash of pasta water. Toss to coat everything evenly.
- Add Parmesan cheese and lemon juice, if using, and toss again. Serve warm.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add spinach or arugula for an extra boost of greens.
- Leftovers can be served warm or cold as a pasta salad.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 5mg