Broccoli Chickpea Pasta

Learn how to make Broccoli Chickpea Pasta with this easy step-by-step recipe.

Conclusion

I hope you enjoy making this Broccoli Chickpea Pasta. It's one of my favorite recipes!

Ingredients

• 12 oz Pasta: Choose your favorite shape. For a gluten-free version, use a certified gluten-free pasta made from brown rice, quinoa, or lentils.
• 1 head Broccoli: Cut into bite-sized florets. The stem can be peeled and thinly sliced and added as well for zero waste.
• 1/2 cup Sweet Onion: Finely chopped to melt into the sauce.
• 4 cloves Garlic: Minced, for essential aromatic depth.
• 4 tbsp Plant-Based Butter: Provides a rich, sautéeing base for the sauce.
• 1 tbsp Chickpea Flour: A brilliant, protein-rich thickener that makes the sauce luxuriously creamy.
• 1-2 cups Dairy-Free Milk: Unsweetened and unflavored varieties like almond, soy, or oat milk work perfectly.
• 1/4 cup Vegan Parmesan Cheese: Adds a savory, umami finish. Nutritional yeast is a great alternative.
• 1 can (15 oz) Chickpeas: Drained and rinsed, these add texture, protein, and substance.
• Seasonings: 1/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp Italian seasoning, and 1/4 tsp smoked paprika for a subtle, smoky warmth.

Instructions

1. Bring a large pot of lightly salted water to a boil.
2. Chop vegetables.
3. When water boils, add pasta and broccoli florets. Cook 7-9 mins or as per package.
4. In a separate large pan, heat plant-based butter.
5. Once melted, add onions and cook for 2-3 mins until translucent.
6. Add garlic and cook 1 more minute.
7. Sprinkle chickpea flour, salt, pepper, Italian seasoning, and smoked paprika over top. Stir to combine.
8. Add dairy-free milk and vegan parmesan cheese. Stir and let cook for 3 mins.
9. Drain pasta and broccoli well and add to the skillet.
10. Add in the drained chickpeas.
11. Stir everything together until well coated and heated through.
12. Add more salt and pepper to taste.