Vegan Pasta Recipes: Farmer’s Market Vegetables & Chickpea Pasta
Looking for ways to lighten up your pasta dishes for the summer? Try this farmer’s market chickpea vegan pasta recipe! It’s light and full of flavor and, best of all, gives you a great dinner time option to use up all those beautiful vegetables (including maybe new-to-you veggies like fairy tale eggplants and garlic scapes) you find at the local farmer’s market!
Ingredients
- 1 oz box Banza(R) chickpea pasta prepared in accordance with the package directions
- 1 Garlic scape prepared as described above (or sub 1 garlic cloves, peeled and crushed)
- 1 pint Fairy tale eggplants washed with the stems removed and cut in half lengthwise
- 1 medium Round zucchini (or sub 1 green zucchini) washed and cut into bite-sized pieces
- 1 medium Yellow squash
washed and cut into bite-sized pieces
- 8-10 small Heirloom cherry tomatoes washed and sliced in half
- 2 tbsp Extra virgin olive oil
- 1/4 cup Pine nuts lightly toasted
- Crushed red pepper, to taste
- Salt & pepper, to taste
- Fresh basil washed and torn
Instructions
- Preheat your oven to 400 degrees.
- Toss the fairy tale eggplant, zucchini, garlic scapes and yellow squash in the EVOO. Season with salt and pepper and spread out on a baking sheet.
- Roast in the oven for approximately 20 minutes, or until the vegetables are easily pierced with a fork and lightly browned.
- While the vegetables are roasting, prepare the chickpea pasta.
- When 5 minutes remains on the vegetables, toss in the heirloom tomatoes.
- Combine the roasted vegetables, including the olive oil and juices from the tomatoes with the pasta.
- Top with toasted pine nuts, crushed red pepper and fresh basil.
Tried this recipe?Let us know how it was!