# 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
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
04 - While vegetables roast, bring salted water to a boil in a large pot. Cook chickpea pasta according to package instructions until al dente. Drain and set aside.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and salt until smooth and creamy. Add additional water one tablespoon at a time if a thinner consistency is desired.
06 - Transfer cooked pasta and roasted vegetables to a large mixing bowl. Drizzle tahini sauce over the mixture and toss gently to evenly coat all components.
07 - Divide between four serving bowls. Top with chopped fresh parsley and toasted sesame seeds. Serve warm or at room temperature.
