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Sun-dried Tomato Pasta with Broccolini
Prep Notes
Looking for a vegetable-based recipe that even the kids will actually want to eat? Here’s your recipe! Chickpea pasta is a delicious alternative to the carb-heavy noodles you’re used to, plus packs in the essential protein and fiber necessary for a balanced diet.
Ingredients
- 1 8oz. box chickpea-based pasta
- Avocado oil or olive oil
- 1 organic sweet potato, peeled and chopped
- 1 bunch organic broccolini, rinsed and cut in half (to fit into a pot)
- 1/2C julienned sundried tomatoes
- 1/2C nutritional yeast
- 1C bone broth (or use water if you want this vegan)
- 1.5T Garlic powder
- 1T Onion powder
- 2tsp Pink Himalayan sea salt (or more to taste)
- Pepper
- Red pepper flakes
Directions
- Bring a medium sized pot to a boil with salt, and then cook 1 box of Banza pasta per directions on the side of the box. Once cooked, drain and then set aside in a large bowl tossed with 1T of avocado oil or olive oil.
- Rinse and bring a new pot of water to a boil, and boil the sweet potatoes until fork-tender.
- Combine the sweet potatoes, sun-dried tomatoes, bone broth, nutritional yeast, salt, garlic powder, and onion powder in a food processor or high-powered blender and process until smooth and only small pieces of sun-dried tomatoes remain. Add hot water and/or more broth as needed to thin into a cheese sauce texture.
- Rinse the pot once more, and bring to a boil again with a little bit of salt. Once boiling, add the broccolini, cooking until tender (about 4-5 minutes). Then drain and chop.
- In the large bowl holding the pasta, toss the pasta with the chopped broccolini, and the sauce until evenly coated. You may have some extra sauce which you can freeze for later. Taste, adding more salt if needed.
- Serve in pasta bowls with freshly ground pepper and red pepper flakes.