Chickpea Pasta with Pumpkin Seed Pesto and Garlic-Roasted Sweet Potatoes

RECIPE BY: This Rawsome Vegan Life

This pasta packs a protein punch to keep you powered throughout the day. The fresh flavours of this dish come together perfectly when paired with the rich, garlic-roasted sweet potatoes. You won’t be able to resist seconds! 

Serves 2 (with extra pesto)

Pumpkin Seed Pesto

Makes about 3 cups 

  • 3 cups fresh basil
  • 1/2 cup pumpkin seeds
  • 1/2 cup cashews
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic powder
  • 2-3 teaspoons GoGo Quinoa Andean pink salt

Add all the ingredients to a food processor, and process until you reach the desired consistency for your pesto. This may take a few minutes. Adjust according to taste, adding more of whatever you like. 

Garlic-Roasted Sweet Potatoes

  • 2 large sweet potatoes, peeled and chopped into bite size pieces 
  • 3 garlic cloves, peeled and minced 
  • 2-3 tablespoons olive oil
  • 2-3 teaspoons Everything Bagel Seasoning (or a mix of salt, garlic, and sesame seeds)

Preheat an oven to 425 degrees Fahrenheit. Coat the sweet potatoes and garlic with the oil and seasoning. Bake for 40-45 minutes or until the sweet potatoes are beginning to brown. Keep an eye on them so they don’t burn!

Chickpea Pasta with Pumpkin Seed Pesto and Garlic-Roasted Sweet Potatoes

Serves 2

  • 1 package GoGo Quinoa Chickpea Fusilli, cooked according to instructions
  • 1/2 batch Pumpkin Seed Pesto (recipe above)
  • Garlic-roasted sweet potatoes (recipe above)
  • 3 tablespoons pumpkin seeds, toasted

Coat the pasta with the pesto. Add to two bowls. Top with sweet potatoes and pumpkin seeds. Enjoy!