# 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 Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine diced zucchini, chopped bell pepper, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil and season with dried oregano, smoked paprika, salt, and black pepper. Toss until evenly coated and spread in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender and edges are lightly caramelized.
04 - While vegetables roast, bring a large pot of salted water to a boil. Add chickpea pasta and cook according to package directions until al dente. Drain and reserve.
05 - In a small bowl, whisk together tahini, fresh lemon juice, maple syrup, warm water, and minced garlic until smooth and creamy. Season with salt. Add additional water by the tablespoon if sauce is too thick.
06 - Transfer cooked pasta to a large mixing bowl and add roasted vegetables. Pour tahini sauce over the mixture and toss gently until all ingredients are evenly coated.
07 - Divide pasta mixture between serving bowls. Top with chopped fresh parsley and toasted sesame seeds if desired. Serve warm or at room temperature.
