Roasted Cauliflower Chickpea Pasta
This vibrant pasta features roasted cauliflower and crispy chickpeas tossed in pesto and lemon, offering a flavorful, creamy, and satisfying vegetarian dish perfect for a wholesome dinner.
Equipment
- 1 sheet pan lined with foil
- 1 pot for cooking pasta
Ingredients
- 12 ounces pasta
- 1 1/2 tablespoons olive oil
- 4 cups cauliflower florets
- 15 ounce can chickpeas drained, rinsed, and patted dry
- Kosher salt and fresh ground black pepper to taste
- 3 tablespoons pesto
- 1/2 lemon zest and juice
- 1/4 cup shredded Parmesan cheese
- 1/2 cup part-skim ricotta cheese
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F and line a sheet pan with foil.
- Toss cauliflower florets and drained chickpeas with olive oil, salt, and pepper on the prepared sheet pan.
- Spread ingredients in a single layer and roast for 20-25 minutes, tossing halfway, until cauliflower is caramelized and chickpeas are crispy.
- While roasting, cook pasta according to package instructions, reserving 1/2 cup pasta water before draining.
- Return pasta to the pot over low heat and add roasted cauliflower, chickpeas, pesto, lemon zest and juice, and Parmesan cheese.
- Stir to combine, adding reserved pasta water as needed to thin the sauce, then heat until warm.
- Serve topped with dollops of ricotta cheese, chopped parsley, and extra Parmesan cheese.
Notes
- Use fresh pesto or store-bought for convenience.
- Store leftovers refrigerated for up to 3 days.
- Variation: substitute Parmesan with vegan cheese for dairy-free option.
- Ensure chickpeas are well dried for optimal crispiness.