Roasted Chickpea Lemon Pasta
This Roasted Chickpea Lemon Pasta is lightly coated in a delicious vegan lemon parmesan butter and topped with crispy herb-roasted chickpeas.
Equipment
- Parchment paper (optional)
Ingredients
- 1 lb pasta (I used orecchiette)
For the Sauce
- ¼ cup lemon juice
- ⅓ cup vegan butter
- 2 oz vegan parmesan cheese
For the Roasted Chickpeas
- 1 15oz can chickpeas
- 2 tbsp Italian herb mix
- 1 tbsp olive oil
Optional
- ½ - 1 tsp fresh cracked black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and bring a large pot of salted water to a boil.
Roast the Chickpeas
- In a mixing bowl, add the rinsed and drained can of chickpeas, Italian herbs, and olive oil. Mix until the chickpeas are evenly coated.
- Spread the chickpeas on a parchment-lined baking sheet. Roast at 350F for 45 minutes.
Cook the Pasta
- In a large pot of boiling salted water, cook the pasta until it is al dente, per package instructions.
- When the pasta is finished, drain it, place it into your serving vessel, and set aside.
Make the Sauce
- While the pasta is cooking, melt the vegan butter in a large sauté pan over low-medium heat.
- Add the lemon juice, and vegan parmesan cheese and mix until all cheese has melted.
Bring it All Together
- Pour the finished sauce over the cooked pasta. Top with the roasted chickpeas and fresh cracked black pepper.
- Serve and enjoy!
Notes
- Not Vegan? Replace the vegan cheese and butter for dairy versions. Serve with grilled chicken or shrimp marinated in the same herbs as the chickpeas. This lemon butter sauce makes an excellent marinade or topping for fish and chicken dishes.
- Gluten-free? Opt for a certified gluten-free noodle and you’re good to go! Just make sure to select gluten-free versions of vegan cheese and butter.
Nutrition
Serving: 1 serving**Calories: 431kcalCarbohydrates: 69gProtein: 13gFat: 11gSugar: 1.6g
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