Chickpea Pasta Roasted Vegetables (Printable View)

Protein-rich chickpea pasta with caramelized roasted vegetables and smooth tahini drizzle

# Needed Ingredients:

→ Pasta

01 - 12 oz chickpea pasta

→ Roasted Vegetables

02 - 1 medium zucchini, diced
03 - 1 red bell pepper, chopped
04 - 1 small red onion, sliced
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper to taste

→ Tahini Sauce

10 - 1/4 cup tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup or agave nectar
13 - 2 tablespoons warm water, plus more as needed
14 - 1 garlic clove, minced
15 - Salt to taste

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - 1 tablespoon toasted sesame seeds, optional

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Meanwhile, cook the chickpea pasta according to package instructions. Drain and set aside.
05 - Whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and salt in a small bowl until smooth and creamy. Add additional water as needed to achieve a pourable consistency.
06 - In a large mixing bowl, combine cooked pasta and roasted vegetables. Drizzle with tahini sauce and toss gently to coat evenly.
07 - Divide between serving bowls. Garnish with chopped parsley and toasted sesame seeds. Serve warm or at room temperature.

# Expert Hints:

01 -
  • It's genuinely filling without leaving you sluggish, thanks to the plant-based protein and fiber working together.
  • The tahini sauce tastes decadent but comes together in under two minutes with ingredients you probably already have.
  • Everything tastes better at room temperature, so it's perfect for meal prep or those evenings when reheating feels like too much effort.
02 -
  • Tahini sauce breaks if you add water too fast or don't whisk constantly—if it happens, start with a fresh spoonful of tahini and drizzle the broken sauce into it slowly while whisking.
  • The pasta tastes better at room temperature than straight from the pot, so making this ahead actually improves it rather than diminishing it.
03 -
  • Prep your vegetables the night before and store them in the fridge—when you roast them the next day, they'll cook slightly faster and you'll have less to do when hunger hits.
  • If the tahini sauce is meant to sit for a while before serving, make it thinner than you think you want it, because it thickens as it sits and the pasta continues absorbing moisture.
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