Step 1

Preheat the oven to 425 F (218 C) and line two large baking sheets with parchment paper. Divide the onion, tomatoes, fresh veggies (cut into bite-sized pieces), and chickpeas between the baking sheets. Add 1 Tbsp oil, 1/4 tsp salt, and 1/4 tsp black pepper to each baking sheet. Mix well to evenly coat the vegetables. Roast in the oven for 18-23 minutes, or until everything is slightly browned and the tomato peels are just breaking.

Step 2

While the veggies roast, bring 3 quarts (2.8 liters) of salted water to a boil in a large pot and cook pasta according to the package instructions. Reserve ~1 cup (240 ml) of pasta water before draining the pasta.

Step 3

Use your now-empty pot to finish the pasta. Add the remaining 1 Tbsp oil along with the garlic and lemon zest. Sauté on low until lightly sizzling and fragrant. Turn off the heat and add the drained pasta back into the pot along with the vegan parmesan cheese and ~1/2 cup (120 ml) of the pasta water. Mix well until the pasta is glossy and well coated, adding more pasta water as needed until you reach your desired saucy consistency.

Step 4

Add the roasted veggies to the pasta and stir. Taste and adjust as needed, adding more vegan parmesan for cheesiness/saltiness, more pasta water for sauciness, or more pepper for kick! Serve immediately as is, or garnish with fresh basil, vegan parmesan cheese, and/or red pepper flakes (all optional).

Step 5

Store leftovers covered in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stovetop until hot, adding a splash of water if it appears dry. Not freezer friendly.