Description
Easy Broccoli Chickpea Pasta with Garlic Olive Oil is a vibrant, nourishing weeknight meal combining tender broccoli, protein-rich chickpeas, and perfectly cooked pasta coated in fragrant garlic-infused olive oil. Ready in under 30 minutes, this plant-based and gluten-free dish delivers satisfying texture, color, and flavor that everyone will love.
Ingredients
Scale
Vegetables and Protein
- 2 cups broccoli florets
- 1 ½ cups cooked chickpeas, rinsed and drained
Pasta and Sauce
- 8 ounces gluten-free pasta (penne, spaghetti, or preferred shape)
- 4 garlic cloves, thinly sliced (natural)
- ⅓ cup extra virgin olive oil
- ¼ teaspoon red chili flakes (natural)
- 2 tablespoons fresh lemon juice (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish
- 2 tablespoons fresh parsley, chopped
- Plant-based parmesan-style cheese (optional, for serving)
Instructions
- Prepare and Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining the pasta.
- Sauté Garlic in Olive Oil: While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add thinly sliced garlic and sauté gently until fragrant and golden, avoiding burning to prevent bitterness.
- Add Broccoli and Chickpeas: Add broccoli florets to the skillet and sauté until bright green and tender-crisp, about 3-4 minutes. Stir in cooked chickpeas, warming through and allowing them to soak up the garlic oil flavor.
- Combine Pasta with Veggies: Add the drained pasta to the skillet, tossing gently to combine all ingredients evenly. Add reserved pasta water a splash at a time to create a silky, cohesive sauce coating the pasta.
- Season and Finish: Season the mixture with salt, freshly ground black pepper, and red chili flakes. Finish with a squeeze of fresh lemon juice and sprinkle chopped fresh parsley over the dish.
Notes
- Use fresh garlic slices to maximize aroma and flavor.
- Do not overcook broccoli to preserve its crunch and nutrients.
- Reserve pasta water to help bind the sauce and enhance texture.
- Lightly toast chili flakes in oil to boost their flavor.
- Try different pasta shapes like rotini or bowties for varied texture.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Freeze cooked chickpeas and broccoli separately from pasta coated in garlic olive oil for up to 2 months.
- Reheat gently with a splash of water or olive oil to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: broccoli pasta, chickpea pasta, garlic olive oil pasta, vegan pasta recipe, gluten free pasta, plant-based dinner
