SUPERFOOD // BROCCOLI
This flavorful Roasted Broccoli Chickpea Pasta combines the rich, nutty taste of chickpea pasta noodles with the crispy and caramelized essence of roasted Broccoli. An easy and nutritious dish that is packed with tons of taste!
Broccoli is an excellent source of vitamin K, which is essential for forming sphingolipids, a type of fat that is densely packed into brain cells. Vitamin K is linked to better cognitive function and memory.
Recipe by Naturally Nora
Roasted Broccoli Chickpea Pasta
30 mins
2
Ingredients
- 6 oz Chickpea Pasta (uncooked)
- 2 cups Broccoli (cut into florets)
- 3 tbsp Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 cup Basil Leaves
- 1/2 Garlic (clove, minced)
- 2 tbsp Hemp Seeds
- 2 tbsp Lemon Juice
- 1 - 1/2 tbsp Nutritional Yeast
- 1/3 cup Sun Dried Tomatoes (drained, chopped)
Instructions
- 1 Cook the pasta according to the package directions. Drain, rinse well, and set aside to cool.
- 2 Preheat the oven to 400oF (205oC). Line a baking sheet with parchment paper.
- 3 Place the broccoli on the baking sheet and toss with 1/3 of the oil. Season with salt and pepper. Roast for 15 minutes or until lightly golden. Set aside to cool.
- 4 Blend the basil, garlic, hemp seeds, lemon juice, nutritional yeast, and the remaining oil in a blender or food processor. Season with salt and pepper.
- 5 Combine the roasted broccoli, cooked pasta, sun dried tomatoes, and pesto in a large bowl. Toss to combine. Enjoy!
