Penne and Broccoli with Creamy Chickpea Sauce

Name: Penne and Broccoli with Creamy Chickpea Sauce
Yield: Serves 4
Ingredients: 2 tablespoons freshly squeezed lemon juice; 2 tablespoons nutritional yeast or 1 tablespoon mellow white miso paste; 2 tablespoons nutritional yeast or 1 tablespoon mellow white miso paste; ½ to 1 teaspoon smoked paprika; ½ teaspoon dried oregano; ¼ teaspoon dried basil; ¼ teaspoon freshly ground black pepper; Salt; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 5 garlic cloves, chopped; 8 to 12 ounces uncooked penne; 3 cups small broccoli florets; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; ¾ cup hot vegetable broth

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Pureed chickpeas provide a hearty base for this easy and flavorful sauce that pairs nicely with the pasta and broccoli. Instead of broccoli, you could substitute another vegetable, such as cauliflower, asparagus, or zucchini. Use gluten-free pasta to make this gluten-free.

Ingredients

1 tablespoon olive oil or ¼ cup water
5 garlic cloves

Pasta
Vegan

Method

Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Remove from the heat and reserve.
Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente. About 5 minutes before the pasta is done cooking, add the broccoli. Drain the cooked pasta and broccoli well and r