Recipe by: Siham from @sihamdaily

Serving Size: This recipe serves 2 to 3 people, perfect for a healthy lunch or dinner.

The key to this dish is the combination of perfectly roasted vegetables and aromatic spices like cumin, paprika, rosemary, and basil. Roasting the vegetables brings out their natural sweetness and depth of flavor, while the red chard pesto adds a beautiful, vibrant green hue and a rich, savory finish. It’s a dish that satisfies both your taste buds and your appetite, while being light yet filling.

This recipe is perfect for anyone looking for a wholesome, plant-based meal that’s quick to prepare but packed with flavor. It’s great for meal prep, too—make a big batch and enjoy it throughout the week!

Fun Fact About Vegetables in Italian Cuisine: Vegetables play a key role in Italian cuisine, with many classic dishes centered around fresh, seasonal produce. In fact, vegetable pasta dishes are a staple in the Mediterranean diet, where vegetables like tomatoes, zucchini, and eggplant are often paired with simple pasta shapes. The rich variety of vegetables available across Italy is what makes these dishes so flavorful and unique, with each region putting its own spin on vegetable pasta.

Ingredients:

• 200g cauliflower, cut into florets
• 1 yellow pepper, sliced
• 2 potatoes, cut into wedges
• 1 corn on the cob, husked and sliced
• 1 zucchini, sliced
• 2 carrots, sliced
• 2 sweet potatoes, cut into wedges
• 200g chickpea penne 
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tsp potato/fries seasoning
• 1 tsp dried rosemary
• 1 tsp salt
• 1 tsp dried basil
• 1 vegetable broth cube
• 30ml olive oil
• 100ml water
• Fresh basil (for garnish)
• 80g red chard pesto 

Instructions:

1. Prep the Vegetables:
   Wash and cut the cauliflower into florets. Peel the potatoes and sweet potatoes, then cut them into wedges. Grate the top layer of the carrots, then cut them into pieces. Deseed the yellow pepper, wash it, and slice into strips. Peel and slice the onion into strips.
2. Roast the Vegetables:
   Preheat the oven to 200°C (400°F). On a baking tray, spread the cauliflower, potatoes, carrots, zucchini, sweet potatoes, and corn. Drizzle with olive oil and sprinkle with cumin, paprika, rosemary, salt, and dried basil. Toss the vegetables to coat evenly and roast for about 25-30 minutes, or until they are golden and tender.
3. Cook the Pasta:
   While the vegetables are roasting, cook the chickpea penne according to the package instructions. Once cooked, drain and set aside.
4. Prepare the Sauce:
   In a pan, dissolve the vegetable broth cube in 100ml of water over medium heat. Add the cooked pasta to the pan and stir to combine. Add the red chard pesto and mix until the pasta is well coated with the sauce.
5. Assemble the Dish:
   Once the vegetables are roasted, combine them with the pasta in the pan. Toss gently to combine all the ingredients. Garnish with fresh basil leaves for a touch of color and flavor.
   

This Vegetable Pasta with Chickpea Penne and Red Chard Pesto is a perfect example of how vegetables can be the star of the show in a pasta dish. It’s not only colorful and delicious but also incredibly nutritious and satisfying. Whether you're looking for a hearty dinner or a light lunch, this dish will surely become a favorite in your recipe rotation. Try it today and don’t forget to share your creations with us on Instagram using #VegalianoEats!

Tip: Feel free to swap in your favorite vegetables, like bell peppers, eggplant, or tomatoes, depending on what’s in season or what you have on hand. You can also use a different pesto, such as basil pesto, if you’re craving a more classic flavor.