# What You Need:
→ Pasta
01 - 12 oz chickpea pasta
→ Roasted Vegetables
02 - 1 medium zucchini, diced
03 - 1 red bell pepper, chopped
04 - 1 small red onion, sliced
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper to taste
→ Tahini Sauce
10 - 1/4 cup tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup or agave nectar
13 - 2 tablespoons warm water, plus more as needed
14 - 1 garlic clove, minced
15 - Salt to taste
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - 1 tablespoon toasted sesame seeds, optional
# How to Make:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, combine diced zucchini, chopped bell pepper, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil and season with dried oregano, smoked paprika, salt, and black pepper. Toss until evenly coated.
02 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
03 - While vegetables roast, bring a large pot of salted water to a boil. Add chickpea pasta and cook according to package instructions until al dente. Drain thoroughly and set aside.
04 - In a small bowl, whisk together tahini, fresh lemon juice, maple syrup, warm water, and minced garlic until smooth and creamy. Season with salt to taste. If sauce is too thick, gradually add additional warm water until achieving a pourable consistency.
05 - Transfer cooked pasta and roasted vegetables to a large mixing bowl. Drizzle tahini sauce over the mixture and gently toss until all components are evenly coated.
06 - Divide pasta bowl between serving bowls. Top with chopped fresh parsley and toasted sesame seeds if desired. Serve warm or at room temperature.
