One of the inspirations for this dish was a recipe I posted a few years back, for sheet pan roasted cauliflower and chickpeas. I used the same method to roast the cauliflower and chickpeas this time, except I varied the seasonings to better suit the pasta. In case you wonder about the pretty tint to the cauliflower, I used an orange cauliflower. You can use a regular white cauliflower, and if you want the color you can add a dash of turmeric along with the other seasonings before you roast it. The pasta is gorgeous–it has a very simple sauce of olive oil, garlic, spinach, lemon, pepper and salt. On top go the crunchy chickpeas and roasted cauliflower. Spear a bit of each on your fork and take a big, hearty bite. Then come back and tell me all about it!
Why you’ll love this recipe
Loaded with flavor. Easy to make. Has so many great textures: crunchy chickpeas, toothsome spaghetti, velvety spinach and the slightly crispy cauliflower. An entire meal in a dish. You have great protein from the chickpeas and pasta, and cauliflower and spinach provide veggie power.
More vegan pasta recipes
Roasted Cauliflower and Chickpeas with Indian Spices Instant Pot Spaghetti with ‘Meaty’ Marinara Vegan Spaghetti and Meatballs One Pot Curried Spaghetti with Kale (30-minute recipe) Vegan Mushroom Pasta
Recipe card
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