Roasted Broccoli Pasta with Tahini Sauce
Simple roasted broccoli pasta bowl with chickpeas and tahini sauce. Vegan, healthy, hearty and delicious.
Ingredients
- 12 ounces broccoli florets
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- 2 cups short pasta, corkscrew, bowtie, elbow
- ¼ cup lemon tahini dressing ***
- ½ cup chickpeas
- 1 cup cherry tomatoes, halved
- salt
- pepper
Instructions
- Preheat the oven t0 425 degrees and start a pot of boiling water.
- Toss the broccoli in the olive oil, garlic powder and salt and pepper (start with ¼ teaspoon each.)
- Roast the broccoli on a foil lined baking sheet for 12-15 minutes.
- While the broccoli is roasting, cook the pasta according to box instructions. Check it a minute before time to get it al dente.
- Once the pasta and broccoli are done, mix the pasta and tomatoes together. Coat the pasta with half of the tahini sauce. Stack the broccoli on one side of the bowl and drizzle with the other half.
Nutrition
Calories: 448kcalCarbohydrates: 66gProtein: 16gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 370mgPotassium: 841mgFiber: 9gSugar: 7gVitamin A: 1486IUVitamin C: 169mgCalcium: 114mgIron: 3mg
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