Spicy Chickpea Pasta with Roasted Broccoli, Brussels Sprouts, and Spring Peas

Chickpea+Pasta+with+Roasted+Broccoli%2C+Brussels+Sprouts+and+Spring+Peas+copy.jpg

Serves 4

 A simple and delicious pasta salad that’s packed with protein and fiber AND tons of health benefits from all the veggies! It’s a pretty perfect dish for a warm spring night and a meatless Monday meal that your whole family will love!

 

Ingredients:

  •  1-2 cups broccoli, cut into florets

  • 1-2 cups brussels sprouts, halved

  • 2 cups fresh or frozen spring peas

  • 1 diced shallot

  • 4-5 cloves garlic, thinly sliced

  • 1 tsp. red pepper flakes

  • 1 cup nutritional yeast

  • ½ cup Olive oil

  • 1 tsp sea salt

  • ¼ tsp freshly ground black pepper

  • Extra salt and pepper to taste

  • 2 tbsp organic grass-fed unsalted butter or ghee

  • 1-2 boxes of Banza Chickpea Pasta

  • ½ cup chopped fresh parsley

  •  

Preparation:

-       Preheat oven to 375 degrees.

-       Toss broccoli and brussels sprouts with olive, salt, and pepper, and roast on a baking sheet for about 30 min. or until just starting to brown.  Set aside.

-       Prepare a large pot of lightly salted water to a boil.  Cook pasta according to pkg directions.  Drain and set aside.

-       In a large sauté pan over medium heat add about ½ of the oil, 2 tbsp ghee, garlic, shallot and red pepper flakes.  Cook, stirring often for about 5 min until the garlic is caramelized and fragrant.

-       Stir in until slightly tender, about 3 minutes.

-       Finally, add the cooked pasta, roasted vegetables, nutritional yeast, ½ of the parsley and the rest of the olive oil to the pan. Toss everything to coat.

-       To serve, plate the pasta and sprinkle with a little fresh parsley on top.

-       Enjoy!