Description
This easy Roasted Cauliflower and Chickpea Pesto Pasta combines caramelized cauliflower, crispy chickpeas, tender pasta, bright lemon, savory pesto, Parmesan, and creamy ricotta. It’s a satisfying vegetarian dinner packed with texture and fresh flavor, perfect for busy weeknights.
Ingredients
Scale
- 12 ounces pasta
- 1 1/2 tablespoons olive oil
- 4 cups cauliflower florets
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons pesto
- Zest and juice of 1/2 lemon
- 1/4 cup shredded Parmesan cheese
- 1/2 cup part-skim ricotta cheese
- Chopped fresh parsley, for garnish
- Extra Parmesan cheese, for serving, optional
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line a large sheet pan with foil.
- Prepare the cauliflower and chickpeas: Add the cauliflower florets and chickpeas to the prepared sheet pan. Drizzle with olive oil and season with kosher salt and black pepper. Toss until evenly coated, then spread into a single layer.
- Roast: Roast for 20–25 minutes, tossing halfway through, until the cauliflower is tender and caramelized and the chickpeas are lightly crispy.
- Cook the pasta: While the cauliflower and chickpeas roast, cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Combine: Return the drained pasta to the pot. Add the roasted cauliflower and chickpeas. Set the heat to low, then add the pesto, lemon zest, lemon juice, and Parmesan cheese.
- Finish the sauce: Toss everything together, adding reserved pasta water a little at a time until the pesto lightly and evenly coats the pasta. Taste and adjust the salt and pepper as needed. Heat just until warmed through.
- Serve: Divide into bowls and top with dollops of ricotta cheese, chopped parsley, and extra Parmesan if desired. Serve warm.
Notes
- Pat the chickpeas very dry before roasting to help them become crisp.
- Don’t overcrowd the sheet pan. Giving the cauliflower and chickpeas space encourages browning instead of steaming.
- Reserve the pasta water before draining. Its starch helps loosen the pesto and creates a smoother sauce.
- Add the pasta water gradually—you may not need the entire 1/2 cup.
- Short pasta shapes such as rigatoni, penne, fusilli, shells, or cavatappi work especially well.
- For the best texture, serve immediately while the cauliflower is caramelized and the chickpeas are still crisp.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 590 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 10 g
- Protein: 23 g
- Cholesterol: 22 mg