Creamy Chickpea & Roasted Broccoli Spaghetti

Pasta meals are meant to be quick and easy- cook up the pasta, add vegetables and protein, and you’ve got a complete meal in about half an hour. That’s exactly what we’ve done with our new recipe for Creamy Chickpea Roasted Broccoli Spaghetti, but we’ve kept all of the ingredients plant-based by creating a creamy sauce with our chickpeas and adding roasted broccoli. Simple to put together, packed with protein and fiber, and delicious with your choice of jovial spaghetti.

Instructions

Roast the broccoli:

1. Toss broccoli with 1 tablespoon of olive oil, salt, and pepper to taste.
2. Spread the broccoli on a baking sheet and bake for 15-20 minutes in a pre-heated oven at 400F, until they begin to brown.

Make the chickpea cream sauce:

1. In a large skillet, cook 2 tablespoons of oil, onions, garlic, and spices on medium-low heat for 5 minutes until the onions soften.
2. Add the chickpeas and all of the liquid from the jar to the skillet and cook for 5 minutes until the liquid is absorbed and the onions begin to brown.
3. Transfer the chickpea mixture and broth or pasta cooking water to a food processor or blender, and pulse until thick and creamy. Add the sauce back to the skillet.
4. Cook the pasta according to package instructions and drain.
5. Add the pasta to the skillet, cook for 1 minute, stirring until coated with the sauce. Top with the roasted broccoli and serve.