Chickpea Pasta Roasted Vegetables (Printable)

Fiber-rich chickpea pasta with roasted vegetables and creamy tahini dressing for a satisfying plant-based meal.

# What You Need:

→ 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

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, dried oregano, smoked paprika, salt, and black pepper. Toss until evenly coated. Spread vegetables in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
04 - While vegetables roast, bring a large pot of salted water to boil. Add chickpea pasta and cook according to package directions. Drain and reserve.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and salt until smooth and creamy. Gradually add additional water as needed to reach desired pourable consistency.
06 - Transfer cooked pasta and roasted vegetables to a large mixing bowl. Drizzle tahini sauce over the mixture and gently toss until all components are evenly coated.
07 - Divide pasta mixture among serving bowls. Top with fresh chopped parsley and toasted sesame seeds if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The chickpea pasta is secretly filling in a way that keeps you satisfied for hours, not that crash you get from white pasta.
  • You roast everything on one sheet, which means minimal cleanup and maximum flavor development from the heat.
  • That tahini sauce tastes creamy and restaurant-quality, but it's just a few whisked ingredients you probably have on hand.
  • It works warm straight from the oven or cold the next day, making it perfect for meal prep without getting boring.
02 -
  • Don't skip the parchment paper—roasting vegetables without it will make you regret every choice that led to that moment of scrubbing.
  • Tahini sauce separates and thickens as it sits, so make it last and add water to loosen it again if needed when you're ready to serve.
  • Crowded vegetables steam instead of roast; if your pan feels full, use two sheets or cook in batches—the difference between mediocre and magical is that simple.
03 -
  • If your tahini sauce breaks or separates, whisk in a little cold water and it'll come back together—tahini is forgiving once you understand it.
  • Roast your vegetables at the beginning of the week and store them separately from the pasta and sauce; assembly takes three minutes and you'll have lunch ready all week.
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