Pasta with Secret Roasted Veggie & Chickpea Sauce
Three Farm Daughters
When your cravings call for a meal that’s both indulgent and healthy, this protein-packed pasta is guaranteed to check all your boxes. Get ready for bold flavor and satisfaction factor, plus the chance to sneak in a bunch of veggies for any fussy eaters at your table!
Let's start with the chickpeas - these little wonders are an excellent source of plant-based protein, each nutrient-dense bite bursting with a delightfully nutty flavor and satisfying texture. Paired with Three Farm Daughters Cavatappi, (which boasts a generous 9g of protein per serving!), you've got a winning combo for a protein powerhouse.
The secret roasted veggie sauce is the star of the show, made with a medley of perfectly-caramelized roasted tomatoes, zucchinis, peppers and red onions with fragrant herbs, garlic and umami-rich sun-dried tomatoes. Now, here's where the recipe takes a sneaky turn...
If you love robust texture, leave the roasted vegetables chunky for a rustic stir-through sauce. Or, give 'em a quick whizz in the blender to reveal the most creamy, velvety sauce that’s perfect for sneaking hidden veggies into your 5-a-day. It’s so silky, luscious and flavorful nobody will suspect a thing...!
- 1 box Three Farm Daughters Cavatappi
28oz can of Chickpeas, drained & rinsed
- 3 medium Zucchinis, cut into 1-inch chunks
- 1 medium Red Bell Pepper, sliced
- 1 small Red Onion, cut into wedges
- 4-5 large Roma Tomatoes, quartered lengthwise
- 4 cloves Garlic, crushed
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Dried Basil
- ½ tsp Dried Oregano
- ⅓ cup Sun-Dried Tomatoes, drained & finely chopped
- Sea Salt & Pepper, to taste
3 tbsp Pine Nuts, toasted
- Fresh parsley, chopped, for garnish
Preheat the oven to 400°F and line a large baking sheet with non-stick baking paper. Bring a large pot of salted water to a boil for the pasta.
Place the sliced zucchini, red bell pepper, and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with dried basil, dried oregano, salt, and pepper. Toss to coat.
Roast the veggies in the oven for 20-25 minutes, or until they are tender, caramelized and golden brown.
While the veggies are roasting, cook the pasta according to the package instructions until al dente. Reserve a scoop of the pasta cooking water before draining the pasta.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 mins until fragrant. Tumble in the chickpeas and sun-dried tomatoes and cook for 2-3 mins, stirring occasionally.
Once the veggies are perfectly roasted and starting to crisp around the edges, carefully transfer them from the baking sheet, adding them to the skillet with the chickpeas.
For a Chunky Roasted Veggie Sauce:
If you’re serving your pasta with rustic chunky veg, skip the blending step below and proceed onto this final step of assembly:
Drain the pasta and add it to the skillet with your veggies (or velvety veggie sauce) and chickpeas. Toss to coat the pasta with the sauce, adding a couple of spoonfuls of reserved pasta water to create a luscious, shiny sauce that coats each piece of cavatappi with flavor. Scatter with chopped parsley and toasted pine nuts to serve.
For a Secret Hidden Veg Sauce:
To transform your gorgeous tray of roasted veggies into a velvety, creamy sauce, it’s time to get whizzing!
In a blender, combine the roasted vegetables with the minced garlic, chickpeas, sun-dried tomatoes, and dried herbs. Blend until smooth, adding small amounts of reserved pasta cooking water to reach your desired consistency. Season to taste.
Return the sauce to the chickpea skillet over low heat, and stir in the cooked Cavatappi. Toss everything together until the pasta is coated in the silky veggie sauce. Serve the pasta hot, garnished with chopped parsley and toasted pine nuts for crunch.