Pureed chickpeas provide a hearty base for this easy and flavorful sauce that pairs nicely with penne pasta and broccoli for a simple and satisfying one dish meal from the One Dish Vegan cookbook by Robin Robertson.
Instead of broccoli, you could substitute another vegetable such as cauliflower, asparagus, or zucchini. Use gluten free pasta to make this easy pasta recipe gluten free.
Total prep & cook time: 30 min
Nutrition Data Per Serving 257g: 391 calories, 73g carbohydrate, 7g fat, 1g saturated fat, 134mg sodium, 14g dietary fiber, 14g protein, 5g Sugars. Low in saturated fat & cholesterol, Soduim. Good source of Dietary Fiber, Folate and Manganese, Vit. C, Vit. K, Thiamin, Riboflavin, Niacin and Vit. B6. Estimated glycemic load: 38
I used Tinkyada brand brown rice penne pasta. I like that gluten free pasta brand because it stays intact when cooked.
I used both the nutritional yeast and the mellow white miso for extra cheesy flavor, and passed on the added salt (miso is very salty).
A jar blender or stick blender also works well for pureeing the chickpea sauce.
For additional protein, add whole chickpeas to the dish, or chopped vegan sausage or tempeh bacon.
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