Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Vegan Pesto Pasta with Roasted Cauliflower, Chickpeas, and Zucchini
Oven roasted Veggies and Chickpeas over pasta smothered with Pesto - a delightful combo that is irresistible and super nutritious!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American, Italian
Servings:
6
Calories:
176
kcal
Ingredients
2
Cups
Purple Cauliflower Florets
1
C.
Halved Grape tomatoes
1
Zucchini
about 1 ½ Cups Diced
2
14 oz.
Cans Chickpeas
Garbanzos rinsed and drained
1
tsp.
Himalayan Salt
or Sea Salt
2
T.
Extra Virgin Olive oil
Instructions
Preheat oven to 450 degrees.
Toss chickpeas, cauliflower, zucchini, and halved grape tomatoes together with olive oil and salt.
Place on tray prepared with pan spray or brushed with olive oil into oven and roast for about 25-30 minutes.
While Veggies and Chickpeas are roasting:
Make Perfect Vegan Pesto
(Click for link)
Cook 1 lb (or appropriate amount) of angel hair pasta according to package directions.
Once pasta is cooked and drained, mix in pesto sauce. Place a scoop or two of veggies over each serving. Garnish with fresh basil!
Notes
Nutrition information for roasted Veggies only.
Nutrition
Serving:
1
Cup
|
Calories:
176
kcal
|
Carbohydrates:
21
g
|
Protein:
7
g
|
Fat:
7
g
|
Sodium:
769
mg
|
Potassium:
434
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
290
IU
|
Vitamin C:
25.3
mg
|
Calcium:
61
mg
|
Iron:
2
mg