# 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:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle oregano, smoked paprika, salt, and pepper. Toss until evenly coated and spread in a single layer on the prepared baking sheet.
03 - Place baking sheet in preheated oven and roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender with caramelized edges.
04 - While vegetables roast, bring a large pot of salted water to a boil. Add chickpea pasta and cook according to package directions. Drain and reserve in a separate bowl.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and salt until smooth and creamy. Add additional water as needed to achieve a pourable consistency.
06 - Transfer cooked pasta to a large mixing bowl and add roasted vegetables. Drizzle tahini sauce over the mixture and toss gently to coat all ingredients evenly.
07 - Divide pasta mixture between serving bowls and top with chopped parsley and toasted sesame seeds. Serve warm or at room temperature.
