Roasted Cauliflower and Chickpea Pesto Pasta

Why You’ll Love This Recipe

Roasted Cauliflower and Chickpea Pesto Pasta is a hearty, wholesome dish packed with texture, flavor, and plant-based goodness. Nutty roasted cauliflower, crispy chickpeas, and your favorite pasta are tossed in vibrant basil pesto for a satisfying, veggie-rich meal that’s easy enough for weeknights and impressive enough for guests.

ingredients

this Recipe

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

cauliflower floretschickpeas (canned, drained, and rinsed)olive oilgarlic powdersaltblack pepperpasta (penne, fusilli, or your choice)basil pesto (store-bought or homemade)Parmesan cheese (optional)fresh basil or parsley (for garnish)lemon juice (optional for brightness)

directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Toss cauliflower florets and chickpeas with olive oil, garlic powder, salt, and pepper.

Spread evenly on the baking sheet and roast for 25–30 minutes, stirring halfway, until golden and crispy.

Meanwhile, cook pasta according to package instructions until al dente. Drain and reserve a bit of pasta water.

In a large bowl, combine cooked pasta with pesto, adding a splash of pasta water to loosen if needed.

Add roasted cauliflower and chickpeas, and toss to coat evenly.

Finish with a squeeze of lemon juice and a sprinkle of Parmesan if desired.

Garnish with fresh herbs before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesRoasting time: 30 minutesCooking and assembly time: 10 minutesTotal time: 50 minutes

Variations

Use arugula or sun-dried tomato pesto for a twist.

Add cherry tomatoes or spinach for extra vegetables.

Use gluten-free pasta or legume-based noodles for dietary needs.

Top with pine nuts or walnuts for added crunch.

Add red pepper flakes for a spicy kick.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat gently in a skillet with a splash of water or in the microwave until warmed through. Best served warm or at room temperature.

FAQs

Can I use frozen cauliflower?

Yes, thaw and pat dry before roasting to get crispy edges.

Is this dish vegan?

Yes, if using dairy-free pesto and skipping Parmesan.

What pasta works best?

Short pasta like penne, fusilli, or farfalle holds the sauce well.

Can I make it ahead?

Yes, roast the veggies and cook the pasta in advance—toss with pesto just before serving.

Can I use other beans?

Yes, white beans or cannellini beans work well as a substitute.

What pesto is best?

Traditional basil pesto is great, but any variety you enjoy will work.

Can I serve it cold?

Yes, it also makes a great pasta salad.

What’s a good nut-free pesto?

Try pesto made with seeds like sunflower or pumpkin seeds.

Does it freeze well?

Not ideal—best enjoyed fresh or stored in the fridge for short-term use.

Can I add protein?

Grilled chicken, shrimp, or tofu can be added for extra protein.

Conclusion

Roasted Cauliflower and Chickpea Pesto Pasta is a deliciously simple way to enjoy vegetables in a flavorful, satisfying format. With golden roasted veggies, bold pesto, and perfectly cooked pasta, this dish offers a beautiful balance of texture and taste—perfect for a nourishing lunch or dinner.

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