Veggie Penne With Chickpeas Recipes

VEGETABLE PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
• Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
• Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
• Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

VEGAN PENNE AND BROCCOLI WITH CREAMY CHICKPEA SAUCE

Steps:

• Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Remove from the heat and reserve.
• Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente(about 8 minutes). About 5 minutes before pasta is done cooking, add the broccoli. drain the cooked pasta and broccoli well and return to pot.
• While the pasta is cooking, combine the chickpeas and reserved garlic in a food processor. Add the broth, lemon juice, nutritional yeast, paprika, oregano, basil, pepper and salt to taste. Process until smooth.
• Pour the sauce over the pasta and broccoli and toss gently to combine. Serve hot.