Name: Lemony Spaghetti with Roasted Cauliflower and Chickpeas
Ingredients: 2 small heads cauliflower, cored and cut into bite-sized florets; 14.5 to 15-ounce can chickpeas, drained; Salt and pepper, as needed; 1 pound spaghetti; 3 tablespoons olive oil, and more as needed; 2 shallots, thinly sliced; 3 anchovies, minced (optional, but strongly recommended); 2 teaspoons Italian seasoning; 2 teaspoons chicken or vegetable stock concentrate; 3 garlic cloves, minced or grated; The zest and juice of 1 lemon (zest it before you cut it!); 4 ounce mascarpone or cream cheese (can also sub sour cream or plain Greek yogurt); 2 tablespoons butter; ½ cup shredded or grated parmesan cheese; Big handful of fresh baby arugula for each serving

Lemony Spaghetti with Roasted Cauliflower and Chickpeas

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A bright and flavorful pasta with gorgeous roasted cauliflower and crunchy chickpeas. A creamy, buttery sauce binds it all together, making for one amazingly delicious bowl/plate of spaghetti.

Author: Lauren McDuffie
Yield: 4 to 6 servings 1x

Ingredients

Scale

2 small heads cauliflower, cored and cut into bite-sized florets
14.5 to 15-ounce can chickpeas, drained
Salt and pepper, as needed
1 pound spaghetti
3 tablespoons olive oil, and more as needed
2 shallots, thinly sliced
3 anchovies, minced (optional, but strongly recommended)
2 teaspoons Italian seasoning
2 teaspoons chicken or vegetable stock concentrate
3 garlic cloves, minced or grated
The zest and juice of 1 lemon (zest it before you cut it!)
4 ounce mascarpone or cream cheese (can also sub sour cream or plain Greek yogurt)
2 tablespoons butter
½ cup shredded or grated parmesan cheese
Big handful of fresh baby arugula for each serving

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Instructions

Preheat the oven to 425 degrees F. Adjust the oven rack to the top position. Put the cauliflower and chickpeas on a large rimmed baking sheet, drizzle with a couple tablespoons of olive oil, season well with salt and pepper, and roast until charred and just crispy (takes about 20 to 25 minutes). Set aside.
Cook the spaghetti in very salty water (like the ocean), according to package directions. Save 1 cup of the starchy pasta water just before you drain it. Set aside both the cooked pasta and the starchy water.
Add about 1 tablespoon of olive oil to a large, deep-sided skillet. Add the shallots, anchovies, and Italian seasoning and cook for 5 minutes, stirring occasionally. Add the stock concentrate and garlic. Cook for about 1 minute more. Add the reserved pasta water and the lemon juice and zest. Season generously with lots of pepper. Simmer over low heat for about 5 minutes to reduce/thicken.
Add the cooked pasta (as much or as little as you like, saving any leftover), and the mascarpone/cream cheese and butter. Toss to coat and mix everything together. Add the cauliflower and chickpeas and shower with parmesan. Taste for seasoning and adjust as needed. Scatter some peppery arugula over top before serving and, if you like, finish with a nice drizzle of olive oil.

Find it online: https://mykitchenlittle.com/2021/11/10/lemony-spaghetti-with-roasted-cauliflower-and-chickpeas/