Roasted Cauliflower and Chickpea Pesto Pasta
Caramelized cauliflower and crispy chickpeas are tossed with tender pasta and a bright basil pesto for a wholesome, weeknight-friendly bowl. Vegan- and gluten-free–friendly with halal-certified or dairy-free Parmesan options.
Ingredients
- 8 oz dry pasta (penne, fusilli, or rotini)
- 1 small head cauliflower, cut into small florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder (or 2 cloves garlic, minced)
- salt and black pepper, to taste
- 1/2 cup basil pesto (store-bought or homemade; dairy-free or halal-certified)
- 1/2 lemon juice, optional for serving
- 1/4 cup halal-certified Parmesan or vegan Parmesan, grated (optional)
- 2 tablespoons chopped fresh basil or parsley, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- In a bowl, toss cauliflower and chickpeas with olive oil, garlic powder, salt, and black pepper until evenly coated.
- Spread in a single layer on the baking sheet and roast 20–25 minutes, flipping halfway, until cauliflower is golden and chickpeas are crisp at the edges.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large bowl or skillet off the heat, stir the pesto with a splash of hot pasta water to loosen.
- Add the hot pasta and toss to coat, adding more reserved water as needed until the sauce clings and looks glossy.
- Fold in the roasted cauliflower and chickpeas. Taste and adjust salt and pepper; add lemon juice for brightness if desired.
- Serve warm, topped with halal-certified Parmesan or vegan Parmesan and fresh herbs if using.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 52gProtein: 15gFat: 20gSaturated Fat: 3gSodium: 380mgFiber: 7gSugar: 5g
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