Description
A vibrant and healthy Roasted Broccoli and Chickpea Lemon Pasta that combines crispy roasted broccoli and chickpeas with zesty lemon and whole grain pasta, topped with vegan parmesan for a delicious plant-based meal ready in just 30 minutes.
Ingredients
Scale
Vegetables and Legumes
- 4 cups chopped broccoli florets
- 1 15-ounce can chickpeas, drained and rinsed
- 3 garlic cloves, minced
Pantry
- 3 tablespoons extra virgin olive oil
- 8 ounces whole grain elbow pasta
- 1 lemon (or two for extra lemon flavor)
- 1/2 cup vegan parmesan
Instructions
- Preheat and Roast: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone baking mat. Pat the rinsed chickpeas dry thoroughly with a towel or paper towel to remove excess moisture. Place the chickpeas and chopped broccoli florets on the baking sheet, then toss them with 1 tablespoon of olive oil or spray lightly with oil to coat. Roast in the oven for 15-20 minutes until the broccoli edges turn golden brown and chickpeas are slightly crisped.
- Cook Pasta: While the vegetables and chickpeas are roasting, cook the whole grain elbow pasta according to the package instructions until al dente. Once done, drain the pasta and set aside.
- Sauté Garlic: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the minced garlic and sauté gently until it becomes fragrant, taking care not to burn it. Then lower the heat to the lowest setting to keep the garlic warm without browning further.
- Combine Pasta and Veggies: Add the cooked pasta to the skillet with the garlic and olive oil. Then add the roasted broccoli and chickpeas. Squeeze the juice of one lemon over the mixture and add the lemon zest. Season with salt and freshly ground black pepper to taste. Toss everything together gently to combine all the flavors and warm through.
- Serve: Plate the pasta mixture warm, and generously sprinkle with vegan parmesan cheese. Serve immediately and enjoy this fresh, flavorful, and wholesome plant-based meal.
Notes
- This recipe uses only 7 simple ingredients and comes together in about 30 minutes, making it a quick and healthy dinner option.
- Use whole grain pasta for added fiber and nutrition.
- Adjust lemon quantity to taste if you prefer a more pronounced citrus flavor.
- Patting the chickpeas dry is key to achieving a nice roast and crispy texture.
- Vegan parmesan can be homemade or store-bought depending on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 408 kcal
- Sugar: 4 g
- Sodium: 34 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 0 mg
