Chickpea Pasta with Broccoli Pesto
Recipe by Tina Gravalos
Ingredients
11
Time
25m
Serves
2
This is the perfect recipe to use up broccoli you have in the fridge or just whip it up because you love broccoli! Broccoli is a super powerful cruciferous vegetable. It is loaded with Vitamin C, Vitamin K and other protective antioxidants.
Dinner
Quick Meal
Vegan
Ingredients
1package
Chickpea Spaghetti
2Tbsp
Raw Sunflower Seeds
2heaping Tbsp
Nutritional Yeast
2
Garlic Cloves
1packed cup
Fresh Basil
4Tbsp
Extra-Virgin Olive Oil
1
Lemon
2Tbsp
Water
1cup
Broccoli Florets
1/2tsp
Sea Salt
1/4tsp
Black Pepper
Instructions
1
In a small pot, add 1-2 inches of water and bring to a boil. Add broccoli florets and cover with lid. Steam for about 3-4 minutes. Drain and run under cold water. Set aside.
2
Cook pasta according to package. Reserve some pasta water.
3
While pasta is cooking, add all other ingredients to a blender and blend until pesto reaches desired consistency. You can blend it longer if you want it to be really smooth and creamy. Set aside. Add more water if needed.
4
In a pan over medium low heat, add 2 tablespoons of olive oil and then add the cooked pasta. Stir to coat pasta in oil. Remove from heat.
5
Pour ½ cup of pesto over pasta and mix. Add more if desired. You can add 1-2 tablespoons of pasta water if you want to thin out the pesto.
6
Notes: Add more flavour - top with a sprinkle of nutritional yeast and black pepper. You can use any shape of pasta.
7
Substitutions: No chickpea pasta - use other gluten-free pasta. No sunflower seeds - use a handful of cashews or pine nuts.
Explore More
More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
