Description
A vibrant and healthy Roasted Broccoli and Chickpea Lemon Pasta featuring whole grain pasta tossed with crispy roasted broccoli florets and chickpeas, brightened by fresh lemon juice and zest, and topped with vegan parmesan for a flavorful plant-based meal ready in 30 minutes.
Ingredients
Scale
Vegetables & 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 2 if extra lemon flavor desired)
- Salt and pepper, to taste
Extras
- 1/2 cup vegan parmesan
Instructions
- Prepare and Roast: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. Pat the drained and rinsed chickpeas dry thoroughly with a towel to remove excess moisture. Transfer the chickpeas and chopped broccoli florets onto the baking sheet. Toss them with 1 tablespoon of olive oil to ensure even coating. Roast in the preheated oven for 15-20 minutes, or until the broccoli edges are golden brown and slightly crispy.
- Cook Pasta: While the broccoli and chickpeas roast, bring a large pot of salted water to a boil and cook 8 ounces of whole grain elbow pasta according to the package instructions, usually about 8-10 minutes until al dente. Drain the pasta and set aside.
- Sauté Garlic: In a large skillet, heat the remaining 2 tablespoons of extra virgin olive oil over medium-low heat. Add the minced garlic cloves and sauté gently until fragrant, taking care not to brown or burn the garlic, then reduce the heat to low to keep it warm.
- Toss Pasta and Veggies: Add the drained pasta to the skillet with the garlic and olive oil, stirring to coat the pasta evenly. Then add the roasted broccoli florets and chickpeas. Squeeze the juice and add the zest of 1 lemon directly into the skillet. Season with salt and pepper to taste. Toss everything together gently until well combined and heated through.
- Serve: Plate the pasta mixture, sprinkle generously with 1/2 cup of vegan parmesan cheese, and serve warm. Enjoy a fresh, flavorful, and nutritious meal!
Notes
- This recipe uses only seven ingredients and can be ready in about 30 minutes, making it perfect for a quick and healthy plant-based dinner.
- You can adjust the amount of lemon juice to your taste for a more intense citrus flavor.
- For added protein, feel free to toss in some cooked tofu or your favorite plant-based protein.
- Use parchment paper or a silicone mat on the baking sheet for easy cleanup and to prevent sticking.
- Make sure to dry the chickpeas well before roasting to ensure they get crispy, not soggy.
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
