Name: Roasted Cauliflower and Chickpea Pesto Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 ounces pasta; 1 1/2 tablespoons olive oil; 4 cups cauliflower florets; 15-ounce can chickpeas, drained, rinsed, and patted dry; Kosher salt and freshly ground black pepper, to taste; 3 tablespoons pesto; Zest and juice of 1/2 lemon; 1/4 cup shredded Parmesan cheese; 1/2 cup part-skim ricotta cheese; Chopped parsley for garnish

Roasted Cauliflower and Chickpea Pesto Pasta is a hearty, flavorful dish that brings together caramelized vegetables, crispy chickpeas, and a creamy pesto sauce. I love how it combines the richness of pesto with the bright zing of lemon and the crunch of roasted chickpeas, all tossed with perfectly cooked pasta.

Roasted Cauliflower and Chickpea Pesto Pasta

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple yet layered with flavor. Roasting the cauliflower brings out a natural sweetness, and the chickpeas get crispy and golden. The pesto adds a rich, herbaceous base while the lemon keeps things fresh. Ricotta and Parmesan give a creamy, cheesy finish that pulls it all together beautifully.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces pasta
1 1/2 tablespoons olive oil
4 cups cauliflower florets
15 ounce can chickpeas, drained, rinsed, and patted dry
Kosher salt and fresh ground black pepper to taste
3 tablespoons pesto
1/2 of a lemon + zest
1/4 cup shredded Parmesan cheese
1/2 cup part skim ricotta cheese
Chopped parsley for garnish

directions

I preheat the oven to 400°F and line a sheet pan with foil. I place the cauliflower and chickpeas on the pan, drizzle them with olive oil, season with salt and pepper, and toss everything until coated. I spread them into a single layer and roast for 20 to 25 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are crisp.

While they roast, I cook the pasta according to the package instructions and reserve 1/2 cup of the pasta water before draining.

I return the pasta to the pot and add the roasted cauliflower and chickpeas. With the heat on low, I stir in the pesto, lemon zest and juice, and Parmesan cheese. I add a bit of reserved pasta water to help loosen the sauce, then stir until everything is warm and well coated.

To serve, I top the pasta with dollops of ricotta cheese, a sprinkle of chopped parsley, and extra Parmesan.

Servings and timing

This recipe makes 4 to 5 servings. It takes 15 minutes to prep, 20 minutes to cook, and is ready in about 35 minutes total.

Variations

I sometimes swap the pasta for whole wheat or gluten-free varieties to suit dietary needs. For a vegan option, I leave out the cheese or use plant-based ricotta and Parmesan. I’ve also added sun-dried tomatoes or olives for extra flavor. If I want more protein, I toss in grilled chicken or tofu.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of water or broth and warm it on the stovetop or in the microwave until heated through. The ricotta can be added fresh again after reheating.

FAQs

Can I make this recipe vegan?

Yes, I use plant-based cheeses or skip the ricotta and Parmesan for a vegan version.

What type of pasta works best?

I like using short pasta shapes like penne or fusilli, but any variety works well.

Can I use frozen cauliflower?

Yes, but I roast it a bit longer to ensure it caramelizes well.

How do I make it more filling?

I add grilled chicken, shrimp, or tofu for extra protein.

Can I use homemade pesto?

Absolutely. I often use fresh homemade pesto for a more vibrant flavor.

What can I substitute for ricotta?

I sometimes use cottage cheese or a spoonful of Greek yogurt for a lighter alternative.

Is this dish good for meal prep?

Yes, it holds up well in the fridge and reheats easily, making it great for lunches.

How do I keep the chickpeas crispy?

I dry them thoroughly before roasting and avoid overcrowding on the pan.

Can I make it without lemon?

The lemon adds brightness, but I’ve skipped it before and the dish is still flavorful.

What herbs can I add?

I like adding fresh basil or thyme if I have them on hand for extra aroma.

Conclusion

Roasted Cauliflower and Chickpea Pesto Pasta is a vibrant, satisfying meal that I can throw together with pantry and fridge staples. The balance of textures and flavors always impresses, whether I’m making it for a weeknight dinner or a casual gathering. It’s comforting, customizable, and endlessly delicious.