Ingredients
Scale
12 oz pasta (use Gluten Free if needed)
1 head broccoli, cut into bite size pieces
1/2 cup sweet onion, finely chopped
4 cloves garlic, minced
4 tbsp vegan butter
1 tbsp chickpea flour
1–2 cups dairy free milk
1/4 cup vegan parmesan cheese
1/4 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/4 tsp smoked paprika
1 can chickpeas, drained
Instructions
- Bring a large pot of lightly salted water to a boil.
- Chop the broccoli into bite-sized florets and mince the garlic and onions.
- Add pasta and broccoli florets to the boiling water and cook for 7-9 minutes.
- In a separate large sauce pan, melt the vegan butter over medium heat.
- Sauté onions for 2-3 minutes until translucent, then add garlic for 1 minute.
- Sprinkle chickpea flour, salt, pepper, Italian seasoning, and smoked paprika over the onions and stir.
- Whisk in dairy-free milk and vegan parmesan; simmer for 3 minutes until thickened.
- Drain the pasta and broccoli and add them to the skillet.
- Fold in the chickpeas and stir to coat everything in the sauce.
- Adjust seasoning with extra salt and pepper to taste and serve warm.
Notes
- Add a squeeze of lemon juice for brightness.
- Use unsweetened almond or soy milk for the best savory flavor.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan Fusion
- Diet: Vegan, Vegetarian, Gluten-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 661 kcal
- Sugar: 8 g
- Sodium: 785 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 99 g
- Fiber: 12 g
- Protein: 26 g
- Cholesterol: 0 mg