Creamy Broccoli and Chickpea Pasta
Ingredients
- 12 oz pasta of choice
- 1 head broccoli
- 1 15 oz can chickpeas
Sauce
- 1 14 oz pack silken tofu
- 1/2 cup hemp hearts
- 1 1/2 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 cup nutritional yeast
- 1 lemon juiced
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1/4 cup olive oil
- 1 tbsp vegetable bouillon
- 1 1/2 cups pasta water
Preparation
Lightly press the silken tofu to remove excess liquid.
Drain and rinse the chickpeas.
Cook pasta according to package instructions.
While the water is boiling, chop the broccoli into bite-sized pieces.
Add the chopped broccoli to the pasta water about 3 minutes before the pasta is done, reserving about 1.5 cups of pasta water before adding the broccoli.
Strain the pasta and broccoli together.
Add all sauce ingredients to a high-speed blender and blend on high for about 2 minutes until very smooth.
Transfer the sauce back to the empty pot and heat on medium-low to thicken, avoiding overheating.
Add the pasta, broccoli, and chickpeas to the sauce, then toss to combine.
Notes
Serves 6 people.
This recipe is nut-free.
