pesto pasta


A simple, Italian-inspired meal with roasted chickpeas and vegetables  tossed with creamy pesto pasta.

First,  mix a can of chickpeas, broccoli, cherry tomatoes, and chopped yellow squash with oil, salt, and pepper. Roast at 450ºF for about 30 minutes.

Next, stir  oat milk (you can also use half and half, whole milk, or cashew milk) and pesto. Then, mix in cooked pasta.

Serve the roasted chickpeas and vegetables on top of the pesto pasta. Garnish with fresh basil if desired, and enjoy!

Go to the Grateful Grazer blog  for the full recipe:

Grateful Grazer is a healthy food blog with easy, filling and delicious vegetarian recipes.