I made a quick roasted cauliflower and chickpea pesto pasta featuring caramelized cauliflower, crispy chickpeas and lemony pesto, an inventive option among Pasta recipes with veggies.

Jump to Recipe

I love dishes that look like effort but are actually simple. My Roasted Cauliflower And Chickpea Pesto Pasta hits that sweet spot, with caramelized cauliflower and crunchy chickpeas mingling with bright pesto notes.

I dont know why I waited so long to pair them, but since I started, this keeps popping up in my Cauliflower Meal Ideas. It also sits perfectly under Pesto Vegetarian Recipes when I want something that feels a little fancy without trying too hard.

It’s messy in the best way, a little tangy, and every time I make it people ask for seconds.

Ingredients

Print Recipe (No Advertisments)

Cauliflower: Crunchy, mild florets full of fiber, vitamin C, and low in calories
Chickpeas: Creamy, nutty beans packed with protein, fiber, and slow carbs to keep you full
Pasta: Comforting carbs that give energy, pairs great with sauces, choose whole grain for more fiber
Basil pesto: Bright, herby sauce with healthy fats from oil and nuts, lots of flavor, little salt
Olive oil: Smooth fat that absorbs flavors, heart healthy monounsaturated fats, use sparingly
Lemon: Adds zippy acidity, boosts brightness and balances richness without many calories
Parmesan: Savory, umami cheese giving salt and depth; a little goes a long way
Pine nuts: Optional crunch, rich in healthy fats and a subtle buttery note, pricey though

Ingredient Quantities

12 oz (340 g) pasta such as fusilli or penne

1 medium head cauliflower (about 1 lb 450 g) cut into bite sized florets

1 can (15 oz 425 g) chickpeas drained and rinsed

3 tbsp olive oil divided

1 tsp smoked paprika

2 cloves garlic minced

Salt and black pepper to taste

1/2 cup basil pesto (store bought or homemade)

2 tbsp fresh lemon juice plus lemon wedges for serving

1/4 cup grated Parmesan plus extra for serving

2 tbsp toasted pine nuts or chopped walnuts optional

1/4 tsp red pepper flakes optional

Fresh basil leaves for garnish optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F (220°C). Cut the cauliflower into bite sized florets, pat the chickpeas dry with a towel so they crisp, then toss cauliflower with 2 tbsp olive oil, salt and pepper and toss chickpeas with the remaining 1 tbsp olive oil, smoked paprika, salt and pepper. Spread both out on a rimmed baking sheet without overcrowding.

2. Roast for 20 to 25 minutes, stirring or shaking the pan once halfway through, until the cauliflower is nicely caramelized and the chickpeas are crispy. If chickpeas need extra crisp, give them another 5 minutes.

3. While the veg roasts, bring a large pot of salted water to a boil and cook 12 oz pasta according to package directions until al dente (about 8 to 12 minutes). Before draining, scoop out and reserve about 1 cup of pasta cooking water, then drain the pasta.

4. In a small dry skillet toast 2 tbsp pine nuts or chopped walnuts over medium heat until golden and fragrant, 2 to 3 minutes. Transfer to a bowl and set aside. In the same skillet add a quick splash of olive oil (if needed) and sauté the 2 cloves minced garlic 30 to 45 seconds until fragrant but not browned.

5. In a large mixing bowl combine the cooked pasta, 1/2 cup basil pesto, 2 tbsp fresh lemon juice, 1/4 cup grated Parmesan, the sautéed garlic and a few tablespoons of the reserved pasta water. Toss to coat, adding more pasta water a little at a time until the sauce is glossy and clings to the pasta.

6. Add the roasted cauliflower and crispy chickpeas to the pesto pasta and gently fold everything together so the florets dont break up too much. Taste and adjust seasoning with salt, black pepper and if you like, 1/4 tsp red pepper flakes for heat.

7. Plate the pasta, sprinkle the toasted nuts and extra grated Parmesan on top, and garnish with fresh basil leaves. Serve with lemon wedges on the side for extra brightness.

8. Quick tips: dont skip patting the chickpeas dry or they wont crisp, roast at high heat for good caramelization, reserve pasta water to loosen the pesto without watering it down, and add the nuts at the end so they stay crunchy.

Equipment Needed

1. Rimmed baking sheet (for roasting cauliflower and chickpeas)
2. Large pot (for cooking pasta)
3. Colander (to drain pasta)
4. Large mixing bowl (to toss pasta with pesto)
5. Small skillet (to toast nuts and sauté garlic)
6. Chef’s knife and cutting board (for cauliflower and basil)
7. Measuring cups and spoons (for oil, pesto, lemon, etc)
8. Wooden spoon or spatula (for stirring and folding)
9. Kitchen towel or paper towels (to pat chickpeas dry)

FAQ

Q: Can I make this vegan?

A: Yes. Just skip the Parmesan or swap it for nutritional yeast or a vegan grated cheese, and check the pesto — store bought often has cheese so either make a vegan pesto or buy one labeled vegan. Dont worry, it still tastes great.

Q: How do I get the cauliflower and chickpeas crisp, not soggy?

A: Pat the chickpeas dry, toss both with oil and spices, and roast in a single layer on a rimmed sheet at 425F (220C). Give them space, dont crowd the pan, and stir once or twice. Roast 25 to 30 minutes until cauliflower is golden and chickpeas are crunchy. Convection oven helps a lot.

Q: My pesto clumps or makes the pasta weird, how do I get a smooth sauce?

A: Reserve 1/2 to 1 cup of the pasta cooking water before draining. Add a few tablespoons of that warm water to the pesto and lemon juice, then toss with the hot pasta to emulsify into a silky sauce. Add more pasta water a little at a time until you get the texture you want.

Q: Can I make this ahead and how long will leftovers keep?

A: You can roast the cauliflower and chickpeas a day ahead and store them in the fridge. Cook the pasta fresh for best texture, but if you must store, keep pasta and roasted veg separate. Fully assembled leftovers keep 3 to 4 days in the fridge. Freezing is not great, it makes the veg mushy.

Q: Any tips for the garlic, lemon and cheese so flavors pop?

A: Mince garlic fine and add it to the pesto or toss it with the hot pasta near the end so it doesnt burn in the oven. Add the lemon juice right before serving to brighten everything, and stir in the Parmesan while the pasta is warm so it melts into the sauce.

Q: What easy swaps work if I dont have pine nuts, or need gluten free?

A: Use toasted walnuts, almonds or sunflower seeds instead of pine nuts. For gluten free just use your favorite GF pasta. You can also swap basil pesto for arugula or spinach pesto if you want a different green flavor.

Roasted Cauliflower And Chickpea Pesto Pasta Recipe Substitutions and Variations

Pasta: swap fusilli or penne for gluten free pasta like brown rice or corn, whole wheat pasta for a nuttier bite, or orzo if you want smaller shapes that cook faster
Cauliflower: use broccoli florets, roasted Brussels sprouts, or diced sweet potato for a sweeter, caramelized note
Chickpeas: substitute cannellini or other white beans, or cooked green lentils for a softer, stewy texture
Basil pesto: try sun dried tomato pesto, an arugula or spinach pesto, or just mix olive oil, garlic and lemon with chopped parsley if you dont have pesto

Pro Tips

– Pat the chickpeas dry, like really rub them with a towel, otherwise they steam and wont get crispy. Spread them out so they arent touching much, and if they still feel soft at the end, pop them back in the oven for a few more minutes.

– Cut the cauliflower into even pieces so everything cooks the same, and dont crowd the pan. Let the florets get good brown spots before stirring, that char is where the flavor lives. A tiny pinch of sugar or a quick spritz of lemon right after roasting amps the caramel notes.

– Save at least a cup of pasta water and add it slowly to the pesto so it emulsifies into a silky sauce that actually clings to the pasta. If your pesto is cold and thick, warm it a bit in a bowl with a tablespoon of pasta water or olive oil first, then toss.

– Keep crunchy things separate until the end. Toast the nuts last and add them right before serving, squeeze extra lemon on top for brightness, and if you need to reheat leftovers crisp the chickpeas up in a skillet or oven so the texture doesnt go mushy.

Roasted Cauliflower And Chickpea Pesto Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a quick roasted cauliflower and chickpea pesto pasta featuring caramelized cauliflower, crispy chickpeas and lemony pesto, an inventive option among Pasta recipes with veggies.

Servings

servings

Calories

688

kcal

Equipment: 1. Rimmed baking sheet (for roasting cauliflower and chickpeas)
2. Large pot (for cooking pasta)
3. Colander (to drain pasta)
4. Large mixing bowl (to toss pasta with pesto)
5. Small skillet (to toast nuts and sauté garlic)
6. Chef’s knife and cutting board (for cauliflower and basil)
7. Measuring cups and spoons (for oil, pesto, lemon, etc)
8. Wooden spoon or spatula (for stirring and folding)
9. Kitchen towel or paper towels (to pat chickpeas dry)

Ingredients

12 oz (340 g) pasta such as fusilli or penne
1 medium head cauliflower (about 1 lb 450 g) cut into bite sized florets
1 can (15 oz 425 g) chickpeas drained and rinsed
3 tbsp olive oil divided
1 tsp smoked paprika
2 cloves garlic minced
Salt and black pepper to taste
1/2 cup basil pesto (store bought or homemade)
2 tbsp fresh lemon juice plus lemon wedges for serving
1/4 cup grated Parmesan plus extra for serving
2 tbsp toasted pine nuts or chopped walnuts optional
1/4 tsp red pepper flakes optional
Fresh basil leaves for garnish optional

Directions

Preheat oven to 425°F (220°C). Cut the cauliflower into bite sized florets, pat the chickpeas dry with a towel so they crisp, then toss cauliflower with 2 tbsp olive oil, salt and pepper and toss chickpeas with the remaining 1 tbsp olive oil, smoked paprika, salt and pepper. Spread both out on a rimmed baking sheet without overcrowding.
Roast for 20 to 25 minutes, stirring or shaking the pan once halfway through, until the cauliflower is nicely caramelized and the chickpeas are crispy. If chickpeas need extra crisp, give them another 5 minutes.
While the veg roasts, bring a large pot of salted water to a boil and cook 12 oz pasta according to package directions until al dente (about 8 to 12 minutes). Before draining, scoop out and reserve about 1 cup of pasta cooking water, then drain the pasta.
In a small dry skillet toast 2 tbsp pine nuts or chopped walnuts over medium heat until golden and fragrant, 2 to 3 minutes. Transfer to a bowl and set aside. In the same skillet add a quick splash of olive oil (if needed) and sauté the 2 cloves minced garlic 30 to 45 seconds until fragrant but not browned.
In a large mixing bowl combine the cooked pasta, 1/2 cup basil pesto, 2 tbsp fresh lemon juice, 1/4 cup grated Parmesan, the sautéed garlic and a few tablespoons of the reserved pasta water. Toss to coat, adding more pasta water a little at a time until the sauce is glossy and clings to the pasta.
Add the roasted cauliflower and crispy chickpeas to the pesto pasta and gently fold everything together so the florets dont break up too much. Taste and adjust seasoning with salt, black pepper and if you like, 1/4 tsp red pepper flakes for heat.
Plate the pasta, sprinkle the toasted nuts and extra grated Parmesan on top, and garnish with fresh basil leaves. Serve with lemon wedges on the side for extra brightness.
Quick tips: dont skip patting the chickpeas dry or they wont crisp, roast at high heat for good caramelization, reserve pasta water to loosen the pesto without watering it down, and add the nuts at the end so they stay crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.