Roasted Cauliflower Chickpea Arugula Pasta
This vegetable packed pasta recipe is perfect for a vegan dinner with a touch of elegance.
Servings 4
Calories 333kcal
Ingredients
- 3 cups bite-size cauliflower florets (about half a medium head)
- 1 15-ounce can chickpeas, rinsed and drained
- ¼ cup + 2 tablespoon extra virgin olive oil
- 1 teaspoon salt, divided
- ¼ teaspoon cracked black pepper
- 2 cups dry pasta (I used casarecce)
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- Juice of a small lemon (about 3 tbsp)
- 4 cups arugula
- ¼-½ cup Reserved pasta water
Instructions
- Preheat the oven to 450°F. Spread the cauliflower florets and chickpeas in an even layer on a sheet pan. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper to taste. Toss to coat. Roast about 15 minutes until the cauliflower starts to caramelize, turning once.
- Prepare pasta according to package directions for cooking to al dente. Reserve ½ cup pasta water. Drain.
- Heat the remaining olive oil over medium-high heat in a large skillet. Add the garlic and red pepper flakes. Cook until fragrant, about 2 minutes.
- Reduce heat to low. Add the hot drained pasta, roasted cauliflower and chickpeas, arugula and lemon juice. Add reserved pasta water starting with ¼ cup until desired sauciness is achieved. Toss to coat. Taste and add additional lemon, salt and pepper if desired. Serve.
Nutrition
Calories: 333kcal | Carbohydrates: 43g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 40mg | Potassium: 428mg | Fiber: 4g | Sugar: 3g | Vitamin A: 624IU | Vitamin C: 40mg | Calcium: 64mg | Iron: 1mg