Description
A vibrant pasta dish made with roasted vegetables, creamy pesto, and tender noodles. It is simple to prepare, full of flavor, and perfect for meal prep or everyday meals.
Ingredients
1 can chickpeas drained and rinsed
2 1/2 cups chopped broccoli
1 pint cherry tomatoes halved
1 medium yellow squash chopped
2 tablespoons grapeseed oil
Salt and pepper to taste
8 ounces dry pasta
3/4 cup pesto made with Cabot or Tillamook cheese
1/2 cup plain oat milk or milk of choice
Fresh basil leaves
Instructions
1. Heat the oven to 450 degrees Fahrenheit and prepare a baking sheet.
2. Spread chickpeas broccoli tomatoes and squash on the sheet then drizzle with oil season and toss to coat.
3. Roast the vegetables until tender and lightly browned.
4. Boil pasta in a large pot until al dente then drain.
5. Warm pesto and milk in the same pot then add pasta and mix until coated.
6. Transfer pasta to a serving dish then top with roasted vegetables and basil.
Notes
Cook pasta two minutes less for make ahead meals.
Add a little milk when reheating if the pasta becomes dry.
Use chickpea pasta or another variety as needed.
Choose pesto made with vegetarian rennet cheese from brands such as Cabot or Tillamook.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Pasta
- Method: Roasting, Stovetop
- Cuisine: Italian inspired