Preheat the oven to 350°F/176°C.
Clean and cut the broccoli and cauliflower and place florets on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 25-30 minutes until tender.
Bring water to boil in a large pot. Season with salt and cook the chickpea pasta according to package instructions. Drain pasta reserving 1 cup of pasta water. Set aside.
Return the pasta back to the pot and add hummus and gently mix adding portions of the pasta water till combined. Add kalamata olives and roasted vegetables, reserving a few pieces for garnishing. Toss gently to combine.
Plate pasta on a large platter. Garnish with the remaining roasted vegetables and add the zest of one lemon. Season with salt and pepper and additional chili pepper flakes (optional). Drizzle with olive oil and serve.
Preheat the oven to 350°F/176°C.
Clean and cut the broccoli and cauliflower and place florets on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 25-30 minutes until tender.
Bring water to boil in a large pot. Season with salt and cook the chickpea pasta according to package instructions. Drain pasta reserving 1 cup of pasta water. Set aside.
Return the pasta back to the pot and add hummus and gently mix adding portions of the pasta water till combined. Add kalamata olives and roasted vegetables, reserving a few pieces for garnishing. Toss gently to combine.
Plate pasta on a large platter. Garnish with the remaining roasted vegetables and add the zest of one lemon. Season with salt and pepper and additional chili pepper flakes (optional). Drizzle with olive oil and serve.
