Why You’ll Love This Recipe

Roasted Cauliflower and Chickpea Pesto Pasta is a hearty, satisfying dish packed with bold flavors and nourishing ingredients. The caramelized cauliflower and crispy chickpeas add a rich, nutty depth, while the vibrant pesto ties it all together. It’s a wholesome, vegetarian-friendly meal that’s easy to make and perfect for weeknight dinners or meal prep.

ingredients

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

cauliflower floretschickpeasolive oilgarlic clovesalt and pepperpasta (such as penne or fusilli)fresh basillemon juiceparmesan cheesetoasted pine nuts or walnuts

directions

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

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

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

While the vegetables roast, cook the pasta according to package instructions. Drain and set aside.

Prepare the pesto by blending fresh basil, lemon juice, parmesan, toasted nuts, olive oil, and a pinch of salt until smooth.

In a large bowl or pot, combine the cooked pasta with the roasted cauliflower and chickpeas.

Add the pesto and toss everything together until well coated.

Serve warm, topped with extra parmesan or fresh basil if desired.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesRoasting time: 25-30 minutesPasta cooking and pesto blending: 15 minutesTotal time: 45-50 minutes

Variations

Use arugula or spinach instead of basil for a different pesto flavor.

Swap chickpeas with white beans or lentils for variety.

Add cherry tomatoes or sautéed mushrooms for extra texture and color.

Try whole wheat or gluten-free pasta to suit dietary needs.

Top with red pepper flakes for a spicy kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the pesto.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works well if you’re short on time, but homemade adds a fresher taste.

Can I make it vegan?

Absolutely—just use vegan parmesan or omit the cheese entirely.

Can I roast the cauliflower and chickpeas ahead of time?

Yes, they can be roasted a day in advance and stored in the fridge until ready to use.

What kind of pasta works best?

Short-cut pastas like penne, fusilli, or rotini hold the pesto well and mix nicely with the roasted ingredients.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze it in portions. Thaw and reheat with a bit of added liquid to restore texture.

Conclusion

Roasted Cauliflower and Chickpea Pesto Pasta is a flavorful, nourishing dish that brings together comforting textures and fresh, herby brightness. Whether you’re cooking for yourself or feeding a family, this meal delivers both taste and nutrition in every bite. Try it once, and it might become your go-to pasta night favorite.