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Chickpea Fusilli with Roasted Vegetables Recipe

Chickpea Fusilli with Roasted Vegetables recipe


This pasta dish is full of yummy veggies and chickpeas. It has carrots, mushrooms, and zucchini. We cook it with fusilli pasta and top it with cheese. It's a warm, filling meal for dinner.


2 x (425 g) cans chickpeas
1 tbsp balsamic vinegar
3 medium carrots, sliced into 1/4-inch rounds
1/2 lb button mushrooms, thinly sliced
3 cloves garlic, minced
1 small bunch parsley, leaves minced
60 g mozzarella cheese, shredded
300 g fusilli pasta
1 large red bell pepper, diced
2 medium red onions, thinly sliced
2 medium yellow squash, sliced into half rounds
1 tsp dried basil
1/2 tsp ground black pepper
2 tbsp olive oil
1 tsp dried rosemary
1/2 tsp salt


Preheat your oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta is cooking, spread the carrots, mushrooms, red bell pepper, and yellow squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, basil, and rosemary. Toss to coat.
Roast the vegetables in the oven for 20 minutes, stirring halfway through, until they are tender and slightly caramelized.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil and sauté the red onions and garlic until the onions are translucent, about 3-4 minutes.
Drain and rinse the chickpeas, then add them to the skillet. Cook for another 2 minutes.
Stir in the balsamic vinegar and cook for an additional minute.
Combine the roasted vegetables with the chickpea mixture in the skillet, then add the cooked fusilli pasta. Toss everything together gently.
Transfer the pasta to serving dishes and top with shredded mozzarella cheese and minced parsley.

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