Roasted Cauliflower and Chickpea Pasta

• 8 oz penne pasta
• 1 large head cauliflower, cut into florets
• 1 15-oz can chickpeas, drained and rinsed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Optional: 2 oz feta cheese crumbled

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cauliflower and chickpeas with 2 tbsp olive oil, garlic, smoked paprika, red pepper flakes, salt, and pepper on a baking sheet.
3. 3 Roast for 25-30 minutes, stirring halfway through, until golden and tender.
4. 4 Meanwhile, cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water.
5. 5 Drain pasta and combine with roasted veggies in a large bowl.
6. 6 Drizzle with remaining 1 tbsp olive oil and lemon juice; toss to coat, adding pasta water as needed for moisture.
7. 7 Sprinkle with Parmesan and parsley. Serve with optional feta cheese.

Equipment

• Baking sheet
• Large mixing bowl

Variations

• Add sautéed spinach or kale for extra greens.
• Substitute penne with whole wheat or gluten-free pasta.

Substitutions

• Use tahini instead of olive oil for a nutty flavor.
• Swap Parmesan for nutritional yeast for a vegan option.

Pairings

• Steamed broccoli
• Garlic bread
• Light vinaigrette salad

Nutrition

Tips

• For extra flavor, toast the garlic in the olive oil over low heat before roasting.
• Add a handful of arugula for a fresh, peppery kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• Serve with a glass of chilled white wine.

FAQ