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Roasted Cauliflower and Chickpea Pesto Pasta Recipe

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4 from 3 reviews

This Roasted Cauliflower and Chickpea Pesto Pasta is a vibrant and hearty dish featuring caramelized cauliflower florets and crispy chickpeas tossed with pasta and a zesty pesto sauce, finished with creamy ricotta and Parmesan cheese. Perfect for a wholesome weeknight meal, it combines roasting and stovetop cooking techniques to create a delicious, comforting pasta dish bursting with flavor and nutritious ingredients.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Produce

  • 4 cups cauliflower florets
  • 1/2 lemon (zested and juiced)
  • Chopped parsley for garnish

Pantry

  • 12 ounces pasta
  • 15 ounce can chickpeas, drained, rinsed, and patted dry
  • 1 1/2 tablespoons olive oil
  • Kosher salt and fresh ground black pepper to taste

Refrigerated/Dairy

  • 3 tablespoons pesto
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup part skim ricotta cheese

Instructions

  1. Preheat and roast the vegetables: Preheat your oven to 400°F and line a sheet pan with foil for easy cleanup. Place the cauliflower florets and drained chickpeas on the sheet pan. Drizzle with olive oil, season with kosher salt and fresh ground black pepper, then toss well to coat everything evenly. Spread the mixture into a single layer and roast for 20-25 minutes, stirring halfway through, until the cauliflower is tender and caramelized and the chickpeas are crispy.
  2. Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
  3. Toss pasta with roasted veggies and pesto: Return the drained pasta to the pot over low heat. Add the roasted cauliflower and chickpeas, pesto, lemon zest, lemon juice, and shredded Parmesan cheese. Stir well to combine, adding reserved pasta water a little at a time to loosen the sauce and help it coat the pasta evenly. Taste and adjust seasoning with salt and pepper as needed. Warm the mixture gently until heated through.
  4. Serve and garnish: Spoon the pasta into serving bowls and top each with dollops of ricotta cheese. Garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately for a comforting and flavorful pasta dish.

Notes

  • To make this dish vegan, substitute vegan pesto and omit the ricotta and Parmesan or use vegan cheese alternatives.
  • Use gluten-free pasta if needed to accommodate dietary restrictions.
  • For extra crunch, you can toast the chickpeas separately after roasting for a few minutes under the broiler.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of water or broth.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/roasted-cauliflower-and-chickpea-pesto-pasta-recipe/