Creamy, delicious, and nutritious; this chickpea broccoli pasta dish will sure be one the family will gather around for!
Course Main Course, Side Dish
Cuisine American
Keyword broccoli, cashew cream, cashews, chickpeas, pasta
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Author Shawna Clapper
Equipment
food processor (or highspeed blender)
stove & pots
Ingredients
4cupspasta
1(15.5oz) canchickpeas
1lbbroccoli florets
Cashew Cream
1cupcashewsboiled or soaked
⅓cupnutritional yeast
1tbspgarlic powder
1tsponion powder
½tspblack pepper
1 ½cupswater
Instructions
Boil the cashews for 15 minutes
While the cashews are boiling; cook pasta per directions on box & put bag of microwavable broccoli in microwave (or start boiling on stove)
When cashews are done boiling, drain and add to food processor, allow to cool
Rinse small pot cashews were in and boil chickpeas
Add the nutritional yeast, garlic & onion powder, black pepper, and water to food processor and process til smooth; about a minute
Drain pasta and put back in large pot & drain chickpeas and add to the pasta
Rinse the pot the chickpeas were in and add the cashew cream to it and cook on medium heat, stirring constantly til it thickens
Add the thickened cashew cream and the broccoli to the pasta and chickpeas, stir well and serve to enjoy!
Notes
You can use fresh broccoli in place of the microwave broccoli.Feel free to start with dried chickpeas, just know to soak them overnight, and the cooking process is kind of long. But 2/3 cup dried will equal about 1 can once they are cooked.Almost any pasta will do well in this recipe. I used elbow pasta, you could also use spiral, rotini, fettucine, etc.Also, feel free to add some salt to it once done. Depending on where you're at on your journey to a healthier diet, you may need it!