Vegan Penne And Broccoli With Creamy Chickpea Sauce Food

VEGETARIAN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. , In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

VEGAN PENNE AND BROCCOLI WITH CREAMY CHICKPEA SAUCE

Steps:

• Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Remove from the heat and reserve.
• Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente(about 8 minutes). About 5 minutes before pasta is done cooking, add the broccoli. drain the cooked pasta and broccoli well and return to pot.
• While the pasta is cooking, combine the chickpeas and reserved garlic in a food processor. Add the broth, lemon juice, nutritional yeast, paprika, oregano, basil, pepper and salt to taste. Process until smooth.
• Pour the sauce over the pasta and broccoli and toss gently to combine. Serve hot.

CHICKPEA AND BROCCOLI BOWLS WITH CREAMY GARLIC SAUCE

Steps:

• Prepare Sauce:In a medium bowl, combine cashew butter, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper; stir to combine. Whisk in 2 to 3 Tbsp. water until the sauce is smooth and creamy.
• Prepare Bowls:Heat 1 Tbsp. of the oil in a large skillet over medium-high. Once hot, add harissa paste and chickpeas; sauté for 2 minutes. Stir in crushed tomatoes and continue cooking for about 5 more minutes, until the mixture reduces and thickens. Stir in fresh parsley, 1/2 tsp. salt, and 1/4 tsp. black pepper; remove from heat.
• In a separate skillet (or the same skillet wiped clean), heat remaining 2 Tbsp. olive oil over medium-high. Once oil is shimmering, add broccoli and cook, uncovered, 1 minute. Cover and continue cooking, lifting lid to stir every 1 to 2 minutes to prevent burning, until crisp-tender and lightly charred, about 8 minutes total. Season with remaining 1/4 tsp. salt, 1/4 tsp. pepper, and lemon juice.
• Divide your grain of choice into 4 bowls. Add a scoop of harissa chickpeas and sautéed broccoli overtop, and drizzle with creamy garlic sauce. Garnish with extra chopped fresh parsley.

CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY

Steps:

• Bring a large pot of salted water to a boil over high.
• In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
• Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
• Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
• Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

PASTA WITH CHICKPEA SAUCE

Steps:

• Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
• Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
• Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
• Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
• Add water if liquid reduces too much.
• Discard the bay leaf.
• When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
• Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
• Serve and pass parmigiana and the grater.