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Chickpea pasta with roasted vegetables and feta

Chickpea pasta with roasted vegetables and feta

Recipe Book: Diets

Chickpea pasta, with more protein and fibre than wheat pasta, tossed with roasted vegetables and feta. A vegetarian Mediterranean dinner in 30 minutes.

Per serving: 350 kcal · 18 g protein · 44 g carbohydrates, including 11 g fibre and 13 g sugars · 12 g fat.
Main Course Noodles & Pasta Mediterranean Diet Vegetarian Gluten-free Sugar-Free Low-Calorie

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Cooking for
4 people

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Preparation


1

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.

2

On the sheet, toss the eggplant, zucchini, pepper and cherry tomatoes with the oil, garlic and oregano. Season with salt and pepper. Roast for 20 to 25 minutes, stirring halfway, until tender and golden.

3

Meanwhile, cook the pasta in a large pot of boiling salted water, 1 minute less than the package says (chickpea pasta softens quickly). Reserve 125 ml (½ cup) of the cooking water, then drain.

4

Return the pasta to the pot with the roasted vegetables and lemon juice. Toss, adding a little cooking water to bring it together. Serve topped with feta and basil.

Notes

For a gluten-free version, check that the pasta is certified gluten-free. For a strictly vegetarian version, choose a feta made without animal rennet.

Version française : https://cookmoi.com/recipes/pates-pois-chiches-legumes-grilles-feta

  • Oven Temp

    220 C
  • Prep Time

    15 min
  • Cook Time

    25 min
  • Serves

    4 people
  • Calories

    350
Recipe By

Recipe By

Cookmoi

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