Description
A quick and easy vegan pasta with a creamy lemon garlic sauce made with aquafaba (aka chickpea water!). This delicious gluten-free penne is topped with roasted broccoli and crispy chickpeas and is ready in 20 minutes!
Ingredients
Scale
1 15 oz. Can Chickpeas (Drained, Liquid Reserved)
Aquafaba(Liquid) from Chickpeas
8 oz. Penne Pasta (Gluten-free if needed)
3–4 Cups Frozen Broccoli (or fresh)
2 Lemons (1 Sliced into wedges)
3 Cloves Garlic (Sliced)
1 tsp Red Pepper Flakes
½ tsp Cracked Black Pepper
Instructions
- Preheat oven to 400°F.
- Arrange the frozen broccoli, lemon wedges, and chickpeas on a baking sheet coated with a small amount of oil.
- Place the filled baking sheet in the oven and set the timer for 15 minutes.
- Put a large pot of water on the stove over medium-high heat to boil. Salt the water, if desired.
- Cook the pasta as directed on the package.
- In a sauce pan over medium heat, place 1 Tbsp of oil and the sliced garlic. Stir occasionally and allow the garlic to start to brown.
- Add the chickpea water (aquafaba) and red pepper to the sauce pan and bring to a simmer.
- Once the aquafaba is simmering, remove from heat. Then use an immersion blender to froth the mixture or transfer the mixture to a blender and purée it. The aquafaba will thicken into a creamy sauce with just a few seconds using either method. Once the sauce is creamy, add the juice of the last lemon.
- Drain the cooked pasta and rinse but reserve some of the pasta water. Pour the blended creamy sauce into the empty pasta pot.
- Return the pasta to the pot with the sauce. Add the roasted broccoli and stir to combine.
- Plate the pasta and garnish with the crispy chickpeas and toasted lemon wedges. Enjoy!
Keywords: Lemon Penne with Crispy Chickpeas
