Description
A wholesome and flavorful pasta dish featuring roasted cauliflower and chickpeas tossed in a vibrant basil pesto sauce, perfect for a satisfying vegetarian meal.
Ingredients
Units
Scale
- 1 medium head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 oz pasta (penne or fusilli works well)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/3 cup olive oil (for pesto)
- Juice of 1/2 lemon
- Salt and pepper to taste (for pesto)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower florets and chickpeas with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until golden and crispy.
- While roasting, cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- In a food processor, combine basil, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Pulse to blend. With the processor running, slowly add 1/3 cup olive oil until smooth.
- In a large mixing bowl, combine cooked pasta, roasted cauliflower and chickpeas, and pesto. Toss to coat, adding pasta water as needed to loosen the sauce.
- Serve warm, topped with extra Parmesan if desired.
Notes
- Use gluten-free pasta for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Add a pinch of red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 10mg