Gluten-Free Roasted Lemon and Beet Chickpea Pasta
This Gluten-Free Roasted Lemon and Beet Chickpea Pasta is a vibrant and nutritious dish that combines earthy roasted beets, zesty lemon, and protein-packed chickpea pasta. The flavors come together beautifully to create a colorful, flavorful, and satisfying meal that's both gluten-free and vegetarian.
Ingredients
For the Roasted Beets
- 3 medium beets, peeled and diced
- 1 tbsp olive oil
- Salt and pepper to taste
- Zest of 1 lemon
- Juice of 1 lemon
For the Pasta
- 8 oz gluten-free chickpea pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup toasted pine nuts optional
- Salt and pepper to taste
- Grated vegan parmesan optional, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced beets with olive oil, salt, pepper, lemon zest, and lemon juice. Spread them out on a baking sheet in a single layer.
- Roast the beets in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized. Stir them halfway through roasting to ensure even cooking. Once done, remove from the oven and set aside.
- While the beets are roasting, cook the gluten-free chickpea pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the cooked chickpea pasta and roasted beets to the skillet. Toss to combine, allowing the pasta to absorb the flavors.
- Stir in the fresh basil and parsley, and season with salt and pepper to taste. Cook for an additional 2-3 minutes.
- If desired, sprinkle with toasted pine nuts for added texture and flavor.
- Serve the Gluten-Free Roasted Lemon and Beet Chickpea Pasta hot, optionally topped with grated vegan parmesan for extra richness.