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

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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:
  • 300 g pasta of your choice
  • 100 g long-stem broccoli

Method
 

  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.