Instructions

1. Preheat the oven to 190°C.
2. 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.
3. 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.
4. 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.
5. Pour the sauce over the pasta & broccoli, toss well, then serve with plenty of freshly grated peppercorn and plant-based cheese, if liked.