Description
A vibrant, plant-based pasta dish combining roasted broccoli, zesty lemon, and creamy chickpea sauce. Packed with protein and fiber, it’s a quick, family-friendly meal.
Ingredients
8 oz pasta (penne, fusilli, or spaghetti)
2 cups broccoli (chopped into florets)
1 cup canned chickpeas (drained and rinsed)
1/4 cup olive oil
1 lemon (juiced and zested)
2 cloves garlic (minced)
1 tsp nutritional yeast
1/2 cup fresh spinach
1/4 cup almond meal
1/4 cup parmesan (optional)
kosher salt and black pepper
Instructions
Preheat oven to 400°F (200°C)
Toss broccoli and 1 tbsp olive oil with salt and pepper; roast for 20 mins
Mix chickpeas, 1 tbsp olive oil, and almond meal; roast for 10-15 mins until crispy
Boil pasta according to package instructions
Sauté garlic in remaining olive oil until fragrant
Blend chickpeas, 3 tbsp liquid (water or broth), lemon juice, nutritional yeast, and garlic into a smooth sauce
Combine cooked pasta, roasted broccoli, garlic oil, and chickpea sauce
Top with lemon zest, spinach, and parmesan if using
Notes
Use canned or fresh lemon juice if zest is unavailable
Adjust spinach for dietary preferences
Omit parmesan for vegan version
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Baking & Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 16 oz (about 2 cups)
- Calories: 390
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 0mg