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Zucchini Pesto Pasta with Roasted Tomatoes and Chickpeas Recipe

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4 from 15 reviews

A vibrant and healthy Zucchini Pesto Pasta featuring roasted cherry tomatoes, chickpeas, and zucchini slices, tossed with a flavorful basil pesto and topped with vegan parmesan and fresh basil. This easy-to-make recipe delivers a delicious plant-based meal perfect for a nutritious weeknight dinner.

Ingredients

Vegetables & Legumes

  • 5 cups zucchini, halved lengthwise and cut into 1/4-inch slices (about 2 large zucchini or 650 g)
  • 1/2 large red onion, diced (about 1 cup or 150 g)
  • 1 pint cherry tomatoes, whole (about 2 ½ cups)
  • 1 (15 oz.) can chickpeas, drained and rinsed

Oils & Seasonings

  • 4 Tbsp olive oil (divided)
  • 1/2 tsp sea salt (divided)
  • 1/2 tsp red pepper flakes (divided)

Pasta & Sauce

  • 12 oz. pasta of choice
  • 1 cup basil pesto (ensure vegan/dairy-free if needed)

Garnish

  • Vegan parmesan cheese
  • Basil leaves

Instructions

  1. Preheat and Prepare Baking Sheets: Arrange your oven racks to fit two baking sheets. Preheat the oven to 425°F (218°C) and line two baking sheets with parchment paper.
  2. Prepare Vegetables and Chickpeas: Spread the sliced zucchini evenly on one baking sheet. Place the diced onion, cherry tomatoes, and chickpeas on the other baking sheet, keeping the chickpeas separate from the vegetables to ensure even roasting.
  3. Season and Toss: Drizzle 2 tablespoons of olive oil over each baking sheet. Sprinkle 1/4 teaspoon sea salt and 1/4 teaspoon red pepper flakes on each sheet. Toss the ingredients gently so everything is evenly coated, making sure chickpeas remain separated from the rest. Arrange zucchini slices to avoid overlapping.
  4. Roast the Veggies: Roast both trays in the oven for 20-30 minutes, or until vegetables are very tender, cherry tomatoes burst open, and chickpeas turn golden brown and slightly crisp.
  5. Cook Pasta: While the veggies roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta once cooked.
  6. Combine Pasta with Pesto and Veggies: Return the drained pasta to the pot and stir in 1 cup of basil pesto. Adjust the amount of pesto to taste. Add the roasted vegetables and chickpeas, mixing everything together evenly.
  7. Serve and Garnish: Plate the pasta and top with vegan parmesan cheese and fresh basil leaves if desired. Enjoy immediately.
  8. Storage: Store leftover pasta in an airtight container in the refrigerator for 2-3 days. This dish is not freezer friendly. Reheat gently in the microwave or on the stovetop with a splash of water to maintain moisture.

Notes

  • Use a vegan or dairy-free pesto if needed; store-bought options like basil-based pestos made from pine nuts and olive oil work well.
  • Make sure to keep chickpeas separate on the baking sheet to allow even roasting and crispiness.
  • This recipe serves 4 and can be doubled with adjustments to roasting time and pan space.
  • Reheat leftovers gently on the stovetop or microwave, adding a little water to avoid drying out the pasta.
  • You can substitute pasta of any preference, including gluten-free varieties.

Find it online: https://cozyplatter.com/zucchini-pesto-pasta-with-roasted-tomatoes-and-chickpeas-recipe/