# Ingredient List:
→ 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 lemon juice
12 - 1 tablespoon maple syrup or agave
13 - 2 tablespoons warm water
14 - 1 garlic clove, minced
15 - Salt to taste
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - 1 tablespoon toasted sesame seeds
# How to Prepare:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, combine diced zucchini, chopped bell pepper, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil and season with oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
02 - Spread seasoned vegetables evenly on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
03 - While vegetables roast, bring a large pot of salted water to a boil. Add chickpea pasta and cook according to package directions. Drain and set aside.
04 - 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.
05 - In a large mixing bowl, combine cooked pasta and roasted vegetables. Pour tahini sauce over the mixture and toss gently until evenly coated.
06 - Divide pasta bowl between serving bowls. Top with chopped fresh parsley and toasted sesame seeds. Serve warm or at room temperature.
