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Cauliflower Chickpea Pesto Pasta: A Delicious & Healthy Recipe

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Roasted cauliflower and chickpeas tossed with pasta and pesto for a flavorful and satisfying vegetarian meal.

Ingredients

Scale
  • 1 large head of cauliflower, cut into florets
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 4 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 pound pasta (penne, rotini, or your favorite shape)
  • 1/2 cup prepared pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • Optional: red pepper flakes for serving

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prepare cauliflower and chickpeas: In a large bowl, toss cauliflower florets and chickpeas with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread on baking sheet: Spread in a single layer on a baking sheet. Avoid overcrowding. Use two sheets if needed.
  4. Roast: Roast for 25-30 minutes, or until cauliflower is tender and browned, and chickpeas are crispy. Flip halfway through.
  5. Remove from oven and set aside.
  6. Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente.
  7. Reserve pasta water: Before draining, reserve 1/2 cup of pasta water.
  8. Drain pasta.
  9. Combine: In the same pot (or a large bowl), combine drained pasta, pesto, roasted cauliflower and chickpeas, and Parmesan cheese.
  10. Add pasta water: Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  11. Season to taste: Add salt and pepper as needed.
  12. Serve: Serve immediately, garnished with extra Parmesan cheese and red pepper flakes (if desired).

Notes

  • Add protein: Grilled chicken, shrimp, or sausage would be delicious additions to this dish.
  • Add vegetables: Feel free to add other roasted vegetables, such as broccoli, bell peppers, or zucchini.
  • Use different pesto: Try using a different type of pesto, such as sun-dried tomato pesto or kale pesto.
  • Make it vegan: Use vegan pesto and nutritional yeast instead of Parmesan cheese.
  • Spice it up: Add a pinch of red pepper flakes to the roasting vegetables for a little extra heat.
  • Lemon Zest: A little lemon zest brightens up the dish. Add the zest of one lemon when you toss the pasta with the pesto.
  • Fresh Herbs: Fresh basil or parsley, chopped and sprinkled over the finished dish, adds a burst of freshness.
  • Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding water or olive oil if needed.

Find it online: https://anasrecipes.com/cauliflower-chickpea-pesto-pasta/