Name: Pasta with broccoli in roasted pepper, sweet potato and chickpea sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: This pasta with broccoli in roasted pepper sweet potato and chickpea sauce is a vegan, healthy dish that can be served in gluten-free diet too, if appropriate pasta is use. Serve it with a crispy green salad.; Ingredients; For the sauce:; 1 yellow bell peppers; 1 large sweet potato; 1 onion; 2 cloves of garlic; 1 chilli (optional); 1 Tbsp Olive oil; 1 Tbsp balsamic vinegar; ½ tsp oregano; ½ tin of chickpeas; 1 tsp vegetable stock powder; 1 handful fresh basil leaves; For the pasta:; 300g pasta of your choice; 100g long-stem broccoli

Pasta with broccoli in roasted pepper, sweet potato and chickpea sauce

4 Oct 2021

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

This pasta with broccoli in roasted pepper, sweet potato and chickpea sauce is a vegan, healthy dish that can be served in gluten-free diet too, if appropriate pasta is use. Serve it with a crispy green salad.

Ingredients

This pasta with broccoli in roasted pepper sweet potato and chickpea sauce is a vegan, healthy dish that can be served in gluten-free diet too, if appropriate pasta is use. Serve it with a crispy green salad.
Ingredients
For the sauce:
1 yellow bell peppers
1 large sweet potato
1 onion
2 cloves of garlic
1 chilli (optional)
1 Tbsp Olive oil
1 Tbsp balsamic vinegar
½ tsp oregano
½ tin of chickpeas
1 tsp vegetable stock powder
1 handful fresh basil leaves
For the pasta:
300g pasta of your choice
100g long-stem broccoli

Instructions

Preheat the oven to 190°C.
Cut the potato and bell pepper in half, the onion into wedges. Put them in a roasting tray together with the garlic cloves and chilli, if used. Scatter with marjoram and drizzle with oil & balsamic vinegar. Toss, then roast in the oven for about 25-30 minutes, until the veggies are soft and lightly charred.
Meanwhile cook the pasta according to the packet’s instruction. Add the broccoli to the last 5 minutes of cooking, then drain everything, putting aside a large cupful of the cooking water. Keep the pasta and broccoli warm under a lid.
Let the roasted vegetables cool a bit in the tray, then remove their skin. Put all vegetable flesh and cooking jus in a saucepan, then add the cooking water, stock powder & chickpeas. Blitz until you get a thick, creamy or textured sauce. Add the rest of the cooking water if it’s too thick. Add the fresh herbs and whiz again for a few seconds.
Pour the sauce over the pasta & broccoli, toss well, then serve with plenty of freshly grated peppercorn and plant-based cheese, if liked.