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Roasted Cauliflower Chickpea Arugula Pasta

This vegetable packed pasta recipe is perfect for a vegan dinner with a touch of elegance.
Course Entree, Main Course
Cuisine American
Keyword healthy pasta recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 333kcal


  • 3 cups bite-size cauliflower florets (about half a medium head)
  • 1 15-ounce can chickpeas, rinsed and drained 
  • ¼ cup + 2 tbsp extra virgin olive oil
  • 1 tsp salt, divided
  • ¼ tsp cracked black pepper
  • 2 cups dry pasta (I used casarecce)
  • 2 cloves garlic, minced
  • 1 tsp crushed red pepper flakes
  • Juice of a small lemon (about 3 tbsp)
  • 4 cups arugula
  • ¼-½ cup Reserved pasta water


  • 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 1/2 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.


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