Roasted Sweet Potato and Arugula Pasta with Chickpeas
Recipe type: Main Dish
Serves: 4
This is a healthy, meatless pasta dish that's packed with flavors. This Roasted Sweet Potato and Arugula Pasta with Chickpeas is ready in just 30 minutes!
  • 1 large or 2 medium sweet potatoes
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 8 ounces whole wheat penne pasta
  • 15 ounce can chickpeas
  • 2 cups (packed, 3-4 ounces) baby arugula
  • ½ cup pepitas (pumpkin seeds)
  • ½ cup dried cranberries or cherries
  • 2 ounces goat cheese*
For the Dressing:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 ½ teaspoons honey
  • ¾ teaspoon dried oregano
  • ½ teaspoon Kosher salt
  • ⅛ teaspoon black pepper
  1. Preheat oven to 425 degrees F. Bring a large pot of salted water to a boil for the pasta.
  2. Peel the sweet potato and chop into ½-inch pieces; place in a microwave- and oven-safe baking dish. Toss sweet potatoes with 2 tablespoons olive oil, ¼ teaspoon salt, and a few grinds of black pepper. Microwave on high for 5 minutes, stirring halfway through. Transfer the dish with the sweet potatoes to the oven, being careful as it will be hot. Roast potatoes for 13-15 minutes, until tender.
  3. When the pasta water is at a boil, add the pasta and cook according to package directions for al dente. Drain pasta and return to the pot.
  4. Meanwhile, in a small bowl, whisk together the dressing ingredients and set aside.
  5. Drain and rinse the chickpeas.
  6. To the pot with the cooked, drained pasta, add the arugula, chickpeas, and dressing; stir to combine. Gently stir in the sweet potatoes, pepitas, and cherries or cranberries. Serve topped with crumbled goat cheese. This dish can be enjoyed warm or cold.
*Note: Feta or Parmesan cheese would also work well in this dish.
Recipe by Kristine's Kitchen at