Chickpea Pasta with Roasted Carrot Romanesco

This chickpea pasta is packed with protein, easy to make and it happens to be gluten free and vegan!  It has a delicious flavorful sauce featuring carrots and other roasted veggies and almonds to give it a rich consistency.  It is perfect for a weeknight meal!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 5 minutes | Cook Time: 40 minutes | Ready in: 45 minutes

Ingredients

• 3 medium organic carrots, cut into 2 inch pieces
• 1 medium organic red onion, cut into 1 inch wedges
• 16 oz organic cherry tomatoes
• 4 organic garlic cloves
• 1 Tbsp olive oil
• 1/3 cup almond butter
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle powder
• 1/2 tsp sea salt (or to taste)
• 2 Tbsp lemon juice
• 1/4 cup filtered water (or as needed)
• 8 oz chickpea pasta, cooked according to package directions

Instructions

1. Preheat the oven to 375F and line a sheet pan with parchment.
2. Toss the carrots, onions, tomatoes and garlic with the olive oil and spread out on the sheet pan.
3. Place the pan in the oven and roast until tender and the veggies are starting to brown, about 30 minutes.
4. Remove from the oven and add to a blender with the almond butter, smoked paprika, chipotle powder, sea salt and lemon juice and water and blend until smooth adding a touch more water if needed to make a sauce consistency.
5. Meanwhile, cook the pasta according to package directions, and drain. Toss with the sauce, garnish with basil and serve!