Pasta with Roasted Vegetables and Chickpeas
Pasta tossed with roasted veg, chickpeas and mushrooms in a rich, aromatic sauce with a hint of spice.
INGREDIENTS
For the Roasted Vegetables:
- 1 Onion, medium
- 1 Chili (optional)
- 5 cloves Garlic
- 400 g Cherry tomato
- 300 g Asparagus
- 300 g Brown mushrooms
- 300 g Pleurotus mushrooms
- 400 g Chickpeas
- 6 tbsp Nutritional yeast
- Olive oil, to taste
- Salt, to taste
- Black pepper, to taste
- Dried oregano, to taste
- Dried thyme, to taste
For the Pasta:
- 200 g Fusilli pasta (or any other you prefer)
- Salt, to taste
- Boiling water, to taste
INSTRUCTIONS
For the Roasted Vegetables:
- 1 In a large baking tray, add the coarsely chopped onion, the minced garlic cloves, the whole cherry tomatoes and the chili sliced thinly.
- 2 Drizzle generously with olive oil and season with salt, black pepper, dried oregano and dried thyme to taste.
- 3 Mix well.
- 4 Bake in the pre-heated oven at 200°C for 20–25 minutes.
- 5 After that time, remove the tray from the oven and add the trimmed asparagus, the sliced mushrooms, the drained chickpeas and the nutritional yeast.
- 6 Toss well so everything is coated with the seasonings and juices already in the tray.
- 7 Return to the oven for another 15 minutes at 200°C, or until the vegetables are tender and lightly golden.
For the Pasta:
- 1 While the vegetables finish roasting, place a saucepan on the hob with boiling water and a pinch of salt.
- 2 Add the pasta and cook until al dente, following the time indicated on the package.
- 3 Drain well and set aside.
- 4 In a large serving dish or directly on plates, place the cooked pasta as a base and top with the roasted vegetables and chickpeas.
- 5 Toss gently so the tray sauce coats the pasta. Serve hot.
