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Pasta with Roasted Chickpeas, Cauliflower and Spinach in a brass serving dish with a fork next to it.
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5 from 13 votes

Pasta with Roasted Chickpeas, Cauliflower and Spinach

This delicious meal of pasta with roasted chickpeas, cauliflower and spinach is a family favorite. As the cook and parent, I also love it because it's super easy to make and features healthy ingredients cooked in a manner anyone would love.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course/Pasta
Cuisine: Italian fusion
Diet: Vegan, Vegetarian
Servings: 8
Calories: 360kcal


  • Sheet pan
  • Stock pot for boiling pasta


  • 16 oz spaghetti
  • 1 small head cauliflower (cut into florets)
  • 3 cups chickpeas (cooked, or about two 15 oz cans, drained)
  • 1 ½ tablespoon extra virgin olive oil (divided)
  • 2 teaspoon oregano (or thyme or rosemary)
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and ground black pepper to taste
  • 4 cloves garlic (minced or crushed in a garlic press)
  • ½ to 1 teaspoon red pepper flakes (use more or less per taste)
  • 6 oz baby spinach
  • ½ cup parsley (chopped, divided)
  • 1 lemon (zest and juice)
  • ¼ cup vegan parmesan cheese (optional)


  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the cauliflower and chickpeas on a sheet pan lined with aluminum foil or parchment. Sprinkle on the oregano, garlic powder, onion powder, salt and ground black pepper to taste. Drizzle one tablespoon of the olive oil and toss the florets until they are coated with the herbs and spices.
  • Roast the chickpeas 40 minutes or until crunchy enough to your liking. I like the texture at 40 minutes for this pasta.
  • While the chickpeas and cauliflower are cooking, boil a large stockpot of water for the pasta. Cook pasta until al dente.
  • Five minutes before the pasta is done, heat the remaining half tablespoon of oil in a skillet large enough to hold the pasta (a wok works perfectly for this).
  • Add the garlic, stir until it just begins to turn golden, then stir in the baby spinach and half the parsley. Saute for a couple of minutes until the spinach has wilted.
  • Add the red pepper flakes and salt and black pepper to taste. Stir in lemon juice and zest.
  • Add the cooked spaghetti with ½ cup of the pasta water. Add salt and ground black pepper if needed and mix well with a pair of tongs.
  • Stir in the roasted cauliflower and chickpeas, reserving some to top the pasta. Stir in the parsley.
  • Serve with vegan cashew parmesan for sprinkling.


Calories: 360kcal | Carbohydrates: 65g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Potassium: 589mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2375IU | Vitamin C: 35mg | Calcium: 92mg | Iron: 4mg