Ingredients

The following ingredients have 4 Servings
  • 8 ounces dried penne pasta
  • 2 cups 1-inch broccoli florets
  • 1½ cups packed with fresh basil leaves
  • 1 cup water
  • 2 to 3 cloves garlic, coarsely chopped
  • 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 cup unsweetened almond milk
  • 1 cup halved cherry tomatoes
  • Crushed red pepper, to taste (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instruction

  • Cook pasta according to package directions; drain. Meanwhile, in a small saucepan cook broccoli in a small amount of boiling water 5 minutes or until tender; drain.
  • In a blender combine basil, ½ cup of the water, and the garlic. Cover and blend until finely chopped.
  • In a large saucepan mash garbanzo beans with a potato masher, leaving some beans intact. Add milk and the remaining ½ cup water. Bring to boiling. Stir in basil mixture, tomatoes, and, if desired, crushed red pepper. Reduce heat. Simmer 10 minutes or until tomatoes are slightly softened.
  • Stir in <a href="https://www.forksoverknives.com/recipes/pesto-pasta-white-beans/" target="_blank" rel="noopener">cooked pasta</a> and broccoli. Cook over medium-low 2 to 3 minutes or until heated through. Season with salt and black pepper.