Fiber-rich chickpea pasta with roasted zucchini, bell peppers, and tomatoes in a smooth garlic tahini sauce.
# What You Need:
→ Pasta
01 - 12 oz chickpea pasta
→ Roasted Vegetables
02 - 1 medium zucchini, diced
03 - 1 red bell pepper, chopped
04 - 1 small red onion, sliced
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper to taste
→ Tahini Sauce
10 - 1/4 cup tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup
13 - 2 tablespoons warm water
14 - 1 garlic clove, minced
15 - Salt to taste
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - 1 tablespoon toasted sesame seeds
# Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, combine diced zucchini, chopped bell pepper, sliced red onion, and halved cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper. Toss until vegetables are evenly coated.
02 - Spread coated vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
03 - While vegetables roast, cook chickpea pasta according to package directions. Drain thoroughly and set aside.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and salt until smooth and creamy. Add additional water as needed to achieve a pourable consistency.
05 - Transfer cooked pasta to a large mixing bowl. Add roasted vegetables and drizzle generously with tahini sauce. Toss gently until all components are evenly coated.
06 - Divide pasta mixture among serving bowls. Top each portion with chopped parsley and toasted sesame seeds. Serve warm or at room temperature.
