YIELDS
2-3
PREP TIME
COOK TIME
TOTAL TIME
- 4 oz Dry pasta (traditionally orecchiette, but any non-noodle shape will do)
- 3 cloves garlic, minced
- 2 tsp extra virgin olive oil
- 1 head broccoli, chopped
- 1 can chickpeas, rinsed well
- 1 1/2 tbsp tahini
- 2 tsp nutritional yeast
- to taste coarse red pepper flakes
- 1/4 cup walnuts, crushed
- to taste fresh lemon juice
- to taste sea salt and black pepper
- 4 oz Dry pasta (traditionally orecchiette, but any non-noodle shape will do)
- 3 cloves garlic, minced
- 2 tsp extra virgin olive oil
- 1 head broccoli, chopped
- 1 can chickpeas, rinsed well
- 1 1/2 tbsp tahini
- 2 tsp nutritional yeast
- to taste coarse red pepper flakes
- 1/4 cup walnuts, crushed
- to taste fresh lemon juice
- to taste sea salt and black pepper
Directions
1. Boil water in a medium pot. When it comes to boil, add pasta and plenty of salt and cook according to instructions (8-13 minutes depending on shape and size). When 2 minutes remain, add chopped broccoli. Then drain everything well and set aside.
2. While the pasta is boiling, bring large saute pan to medium heat. Add oil. When oil is hot, add garlic and toast over medium to medium-low heat for about 30 seconds until fragrant.
3. Add chickpeas to the pan and cook for about 5-7 minutes, occasionally stirring. Turn off the heat.
4. Meanwhile, in a small bowl combine tahini and nutritional yeast. Add water, 1 tbsp at a time, whisking with a fork, to desired creamy consistency. Season with salt and pepper.
5. Add pasta, broccoli, and tahini sauce to chickpeas in the pan and stir well to combine. Add chopped walnuts and salt and pepper.
6. To serve, place in a bowl and sprinkle with coarse red pepper flakes and lemon juice. Garnish with more walnuts if desired. Bon appetit!
Vegan Donburi with Burdock and Enoki
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Photo: Peaceful Dumpling
