Description
Roasted Cauliflower and Chickpea Pesto Pasta is a hearty, plant-based dish featuring caramelized cauliflower, crispy chickpeas, and tender pasta tossed in a vibrant basil pesto. It’s a flavorful, nutritious meal perfect for lunch or dinner.
Ingredients
Units
Scale
- 1 medium head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 oz pasta (penne, fusilli, or your choice)
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower florets and chickpeas with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, tossing halfway through, until cauliflower is golden and chickpeas are slightly crispy.
- Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup pasta water and drain the rest.
- In a large bowl, combine cooked pasta, roasted cauliflower and chickpeas, and pesto. Toss to coat.
- If needed, add reserved pasta water a little at a time to loosen the sauce.
- Stir in Parmesan and lemon juice if using. Adjust seasoning to taste.
- Serve warm, garnished with extra cheese or fresh basil if desired.
Notes
- Use gluten-free pasta if needed for a gluten-free version.
- For a vegan dish, use dairy-free pesto and omit Parmesan or use a vegan alternative.
- Store leftovers in the fridge for up to 3 days and reheat gently.
- Try adding spinach, sun-dried tomatoes, or olives for extra flavor and texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg