½cupplain full fat oat milkor plain milk of choice
Basil leaves for garnish(optional)
Instructions
Prepare the vegetables:
Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet.
Spread chickpeas, broccoli, tomatoes, and yellow squash on the baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss until mixed.
Transfer the baking sheet to the oven and bake for 30 minutes, or until tender and starting to brown.
Prepare the pasta:
While the vegetables are in the oven, bring a large pasta pot of water to a boil. Add pasta (and salt if desired) and cook for 9 minutes, or until al dente. (Follow the cooking time on the package instructions if you use another type of pasta.) Drain the pasta and set aside.
In the same pot that you used to cook the pasta, stir pesto and milk over medium heat until warmed through. Turn off the heat.
Add cooked pasta back to the pot and stir until it's evenly coated with sauce.
Transfer to a serving dish and top with the cooked vegetables and chickpeas. Garnish with basil leaves and gently toss to mix if desired.
Notes
Making Ahead: If you are making this recipe ahead of time, cook the pasta for 2 minutes less than the instructed time so that it doesn’t get mushy when reheated. Stir in 1-2 additional tablespoons of milk if the pasta is dry after reheating.Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.Vegan Option: Use a vegan/dairy-free pesto sauce to make this recipe vegan. (Substitute nutritional yeast for parmesan cheese if you are making your own.)Gluten-free option: Use chickpea pasta or another gluten-free pasta. Substitute whole milk or gluten-free cashew milk or soy milk for the oat milk. Make sure store-bought pesto is gluten-free.Serves 4 as an entree or 8 as a side dish. Nutrition facts are for an entree serving (one-fourth of the recipe).