Vegan Pesto Pasta with Roasted Vegetables

• tiempo total: 49 minutes

Ingredientes

16 oz or 500 g dry pasta fusilli, penne, or bow tie work great here

1 cup oil-free vegan pesto

15 oz or 400 g can of chickpeas

1 zucchini (courgette)

1 summer squash

1 medium red onion

2 cups cherry or date tomatoes

4 cloves garlic

fresh cracked pepper

1 tablespoon garlic powder

Optional

1 teaspoon sea salt

Instrucciones

Preheat the oven to 425°F or 220°C

Open the can of chickpeas part way and pour the aquafaba (liquid) into a separate bowl. Save this for making the pesto.

Wash and prep the vegetables: Chop the zucchini and squash into half moons or quarters. Slice the red onion and garlic into slivers.

Place the vegetables on a lined sheet tray, season with garlic powder, pepper, and salt (optional) and place in the oven. Roast on high heat for 25 minutes or until nicely browned. (You can turn on the broiler for the last 5 to 10 minutes for even better roasting).

While the vegetables are roasting, fill a large pot with water and bring to a boil over high heat.

While the water is starting to boil, make the pesto following the instructions linked below.

After the water begins to boil, add your pasta and cook for about 9 minutes (follow the package instructions for best results).

When the pasta is cooked, drain and rinse under cool water. Set aside to cool.

After the vegetables are done roasting, remove from the oven, and set aside to cool for 5 to 10 minutes.

When the pasta and vegetables are cooled, toss the pasta, veggies, and chickpeas together in a big bowl. Add the pesto and mix until combined. Serve immediately or store covered in the refrigerator for later.

Store up to 4 days in the refrigerator in an airtight container.