Gluten-Free, Main Course, Pasta, Vegetables, Vegetarian
Chickpea Pasta with Roasted Veggies, Roasted Garlic Gremolata and Feta

Yield: Makes between 9-10 cups

I love chickpea and bean pasta because it contains more fiber and protein than traditional wheat pasta! It's also great for those who need to avoid gluten.


  • 10 ounces button or cremini mushrooms, quartered (about 4-1/2 cups)
  • 3 whole garlic cloves (do not remove papery skin)
  • 1 to 1-1/4 lb cauliflower (about 1/2 a large head) cut into bite sized florets (about 4 to 4-1/2 cups florets)
  • 1 large bunch kale, about 10 ounces, destemmed and leaves torn into large pieces
  • 2 Tablespoons + 1 teaspoon olive oil, divided
  • 1-1/4 teaspoons kosher salt, divided
  • 1 eight ounce box of chickpea penne, or bean/lentil pasta
  • 1 large bunch flat leaf parsley leaves, chopped
  • 1 teaspoon lemon zest ( from 1 lemon)
  • 2 teaspoons lemon juice
  • 1/3 cup crumbled feta cheese


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Directly on a sheet pan, toss the mushrooms and garlic cloves with 1-1/2 teaspoons of the oil and 1/4 teaspoon of salt. Spread items out over 1/2 of the sheet pan.
  3. On the other side of the sheet pan, toss the cauliflower florets with 1-1/2 teaspoons of the oil and 1/4 teaspoon of salt. Spread out in 1 layer as much as possible.
  4. Place sheet pan with veggies in the oven and set timer to go off after 10 minutes.
  5. While mushrooms and cauliflower are roasting, grab another sheet pan. On that sheet pan, toss kale with 1 teaspoon of the oil and 1/4 teaspoon of salt. Spread out kale evenly.
  6. Once the 10 minute timer has gone off for the cauliflower and mushrooms, place kale in oven and cook all vegetables for a remaining 10 minutes.
  7. Bring a large pot of water to a boil and cook pasta according to directions on package.
  8. While pasta is cooking, chop parsley leaves and add to a large mixing bowl. Add lemon zest, 1 tablespoon oil and 1/2 teaspoon salt. Remove garlic from papery skin and create a paste by mashing with the back of your knife onto the cutting board. Add to parsley mixture and stir to combine.
  9. Add roasted cauliflower, mushrooms and kale to the bowl.
  10. Drain pasta and quickly add hot pasta to the bowl with the veggies. Add feta cheese and mix thoroughly to combine.


Pasta tastes best served immediately. Garnish with 1 teaspoon of feta cheese and a pinch of extra lemon zest on each serving if you wish.