04/20/2021Pasta - Main courses - Tofu, legumes and seitan
Grilled Vegetable and chickpea Pasta
Servings
4
Ingredients
Cups
- -eggplants 1
- -bell pepper 2
- -zucchini 2
- -rigatoni 320 (g)
- -cooked chickpeas 260 (g)
- -olive oil 3 (tbsp)
- -paprika 1 (tbsp)
- -dried Provence herbs 1 (tbsp)
- -pepper
- -salt
- -vegan parmesan 4 (tbsp)
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Steps
- Slice the eggplant, bell peppers, and zucchini thinly. Spread them out on a baking sheet with the chickpeas, oil, paprika, herbs, salt, and pepper. Toss everything well to coat evenly with the seasoning. Bake for 30 minutes at 180°C (355°F).
- Boil the pasta in salted water.
- Once the vegetables are nicely roasted, toss them with the pasta. Serve with walnut parmesan on top! You can add some arugula and a drizzle of balsamic glaze.
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Grilled Vegetable and chickpea Pasta
For: 4 servingsDifficulty: EasyPreparation: 10 minCooking: 30 min
Ingredients
- -eggplants 1
- -bell pepper 2
- -zucchini 2
- -rigatoni 320 (g)
- -cooked chickpeas 260 (g)
- -olive oil 3 (tbsp)
- -paprika 1 (tbsp)
- -dried Provence herbs 1 (tbsp)
- -pepper
- -salt
- -vegan parmesan 4 (tbsp)
Steps
Steps
- Slice the eggplant, bell peppers, and zucchini thinly. Spread them out on a baking sheet with the chickpeas, oil, paprika, herbs, salt, and pepper. Toss everything well to coat evenly with the seasoning. Bake for 30 minutes at 180°C (355°F).
- Boil the pasta in salted water.
- Once the vegetables are nicely roasted, toss them with the pasta. Serve with walnut parmesan on top! You can add some arugula and a drizzle of balsamic glaze.