• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Recipe Runner

Eat Well - Run Happy

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Recipes
  • Running
    • Training Tip Tuesday
  • Travel
  • Work With Me
  • Contact
    • Disclosure & Privacy Policy
    • Privacy Tools

Roasted Cauliflower and Chickpea Pesto Pasta

January 11, 2021 by Danae 2 Comments

Jump to Recipe
288shares
  • Share
  • Tweet

Quick and easy Roasted Cauliflower and Chickpea Pesto Pasta is perfect for a vegetarian weeknight dinner! Caramelized cauliflower and crispy chickpeas are tossed together with pesto and lemon juice. Top it with ricotta and Parmesan cheese for a simple and delicious dinner!

Skillet with Roasted Cauliflower and Chickpea Pesto Pasta in it and a small bowl of pesto with a spoon in it behind the skillet.

If one of your goals this year was to eat more plant based meals then you’re in luck! This Roasted Cauliflower and Chickpea Pesto Pasta fits the bill and it’s absolutely delicious! Roasting the cauliflower and chickpeas not only adds extra flavor, but great texture too. As for the pesto, it’s an easy way to add a ton of flavor to recipes. Hands down, this is one of my favorite pasta recipes on the blog. 

Closeup photo of Roasted Cauliflower and Chickpea Pesto Pasta with dollops of ricotta cheese.

Even with the absence of meat in the pasta there’s still plenty of protein thanks to the roasted chickpeas and dollops of ricotta. You can increase the amount even more by using a chickpea pasta such as Banza. 

There’s also a good amount of fiber in this pasta dish, which we can all use more of. Both the chickpeas and roasted cauliflower up the fiber content and will help fill you up and keep you full longer.

Ingredients used to make Roasted Cauliflower and Chickpea Pesto Pasta.

Ingredients Needed to Make Roasted Cauliflower and Chickpea Pesto Pasta

  • pasta

  • extra virgin olive oil

  • cauliflower florets

  • canned chickpeas

  • pesto

  • lemon 

  • Parmesan cheese

  • ricotta cheese

  • parsley for garnish (optional)

Roasted Cauliflower and Chickpea Pesto Pasta topped with ricotta in a white bowl.

How to Make Roasted Cauliflower and Chickpea Pesto Pasta

This is a quick and easy pasta recipe that shouldn’t take more than 30 minutes to make. Start by spreading out the cauliflower florets and chickpeas on a rimmed sheet pan. Drizzle on olive oil and season with plenty of salt and pepper. Toss everything together and roast for 20-25 minutes.

Roasted Cauliflower and Chickpeas on a rimmed baking sheet.

While the cauliflower and chickpeas roast cook the pasta. Reserve about a cup of the pasta water when you go to drain the pasta. This will be used to help create the sauce. 

Put the pasta back into the pan you cooked it in along with the roasted cauliflower and chickpeas. Add in the pesto, lemon zest and juice, and Parmesan cheese. Stir everything together and add in pasta water as needed to loosen the sauce. Finish the pasta with dollops of ricotta cheese, chopped flat leaf parsley and extra shredded Parmesan cheese.

Roasted Cauliflower and Chickpea Pesto Pasta topped with ricotta in a bowl.

Frequently Asked Questions

Can I Use Gluten Free Pasta?

Yes. I’ve used both gluten free and wheat pasta for this recipe and had good results. Be sure to use a good quality gluten free pasta that won’t fall apart and don’t over cook it. Remember the pasta will continue to cook while you’re mixing it with the sauce.

Skillet filled with Roasted Cauliflower and Chickpea Pesto Pasta with a wooden serving spoon in the skillet.

How Can I Make the Pasta Vegan?

To make this pasta recipe vegan, simply use a vegan pesto, and omit the parmesan cheese and ricotta. There are some vegan ricotta alternatives that you can buy. I haven’t personally tried them, but have heard that the Kite Hill almond milk ricotta is a good option.

Roasted Cauliflower and Chickpea Pesto Pasta topped with ricotta in a white bowl.

What Shape and Size of Pasta Works Best?

You can use and size of shape pasta that you like, however I prefer to use one that’s shorter and will hold the sauce. Shells, rotini, macaroni, orechiette or cavatappi are all great options.

Roasted Cauliflower and Chickpea Pesto Pasta Pinterest collage.

Continue to Content
Skillet with Roasted Cauliflower and Chickpea Pesto Pasta in it and a small bowl of pesto with a spoon in it behind the skillet.

Roasted Cauliflower and Chickpea Pesto Pasta

Yield: 4-5 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 12 ounces pasta
  • 1 1/2 tablespoons olive oil
  • 4 cups cauliflower florets
  • 15 ounce can chickpeas, rinsed, drained and patted dry
  • Kosher salt and fresh ground black pepper to taste
  • 3 tablespoons pesto
  • 1/2 of a lemon + zest
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup part skim ricotta cheese
  • Chopped parsley for garnish

Instructions

  1. Preheat oven to 400° F and line a sheet pan with foil. Place the cauliflower and chickpeas on the sheet pan and drizzle with the olive oil. Season with salt and pepper, then toss everything together until coated. Spread the cauliflower and chickpeas out into a single layer. Roast for 20-25 minutes or until the cauliflower is tender and caramelized and the chickpeas are crispy. Toss everything around halfway through the cooking time.
  2. While the cauliflower and chickpeas roast, cook the pasta. Reserve 1/2 a cup of the pasta water before draining it.
  3. Place the pasta back into the pot it was cooked in along with the roasted cauliflower and chickpeas. With the heat on low, add in the pesto, lemon zest and juice and Parmesan cheese. Stir everything together and add in some of the pasta water to thin the sauce. Taste for seasoning and heat until warm.
  4. Top the pasta with dollops of ricotta cheese, chopped parsley and extra Parmesan cheese.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 16mgSodium: 458mgCarbohydrates: 58gFiber: 11gSugar: 8gProtein: 21g
© Danae Halliday
Category: Pasta

More Pesto Pasta Recipes

Overhead photo of Serving bowl filled with grilled zucchini, summer squash, tomatoes, corn and pasta. Coated in pesto and garnished with basil, parmesan cheese and pine nuts. Small bowl of pesto and a chunk of parmesan cheese behind the bowl.Grilled Vegetable Pesto Pasta

Grilled Chicken and Asparagus Pesto Pasta garnished with basil and pine nuts.Grilled Chicken and Asparagus Pesto Pasta

Brussels Sprouts and Bacon Pesto Pasta in metal skillet with black serving spoon. A portion of the pasta has been scooped out.Brussels Sprouts and Bacon Pesto Pasta

288shares
  • Share
  • Tweet

You may also like:

  • Grilled Watermelon, Feta, and Basil Salad | Sweet grilled watermelon, salty feta, and fresh basil taste so good together in this summer salad!
    Grilled Watermelon, Feta, and Basil Salad
  • Cheesy Chipotle Lime Twice Baked Sweet Potatoes are sweet, smoky and a little spicy. They're an excellent side dish or even a vegetarian main dish! #sweetpotato #twicebaked #potatoes #sidedish #chipotle #cheesy #vegetarian #glutenfree
    Cheesy Chipotle Lime Twice Baked Sweet Potatoes
  • Cranberry Apple Quinoa Salad in wooden bowl with serving spoons. Small bowl of vinaigrette and a dish towel behind the salad.
    Cranberry Apple Quinoa Salad

Filed Under: Pasta Tagged With: cauliflower, Chickpeas, pasta, pesto, vegetarian

Previous Post: « Creamy Italian Chicken Skillet
Next Post: Chicken and Spinach Spaghetti Squash Alfredo »

Primary Sidebar

Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ↝

Subscribe to Our Newsletter

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Recipe Runner Favorites

Sweet and Spicy Roasted Butternut Squash in a white serving bowl
Three Apple Cinnamon Baked Oatmeal Cups with a jar of almond butter and spoon next to them.
Metal skillet with Creamy Mustard Chicken thighs in it.
Chicken and Spinach Spaghetti Squash Alfredo in a metal skillet with a wooden serving spoon.
Skillet filled with Roasted Cauliflower and Chickpea Pesto Pasta with a wooden serving spoon in the skillet.
Creamy Italian Chicken in a metal skillet. Topped with parmesan cheese and basil.
Winter Kale and Wild Rice Salad in a serving bowl with spoons
Sun Dried Tomato Pesto Goat Cheese Bites on a white plate with a spoon of pesto and a bowl of pine nuts behind the plate.

Footer

Reader Favorites

Mexican Chicken, Sweet Potatoes and Black Beans topped with melted cheese in a cast iron Skillet with a wooden serving spoon in the skillet.

Mexican Chicken, Sweet Potato and Black Bean Skillet

Greek Lemon Chicken Skewers with Tzatziki Sauce | Delicious and healthy Greek chicken skewers with a sauce you'll want to slather on everything!

Greek Lemon Chicken Skewers with Tzatziki Sauce

Metal skillet filled with ground turkey, rice, zucchini, tomatoes and cheese. Wooden spoon scooping some out of the skillet.

Southwest Turkey, Vegetable and Rice Skillet

Cranberry Vanilla Energy Bites | These healthy energy bites are gluten-free, vegan, paleo and bursting with cranberry and vanilla flavors!

Cranberry Vanilla Energy Bites

Copyright © 2021 · Designed by Snixy Kitchen · Foodie Pro & The Genesis Framework

This site uses cookies to help provide the best user experience. Find out more.