# What You'll 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
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
02 - While vegetables roast, cook the chickpea pasta according to package instructions. Drain and set aside.
03 - 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.
04 - In a large mixing bowl, combine cooked pasta and roasted vegetables. Drizzle with tahini sauce and toss gently to coat evenly.
05 - Divide between serving bowls. Garnish with chopped parsley and toasted sesame seeds if desired. Serve warm or at room temperature.
