This hearty penne, bean, and greens dish makes a great family meal, and it’s so easy to prepare! WATCH Laura prepare this delicious, filling vegan pasta on YouTube!

1

ABOUT THE RECIPE:

I love the slightly bitter, slightly sweet taste of broccoli rabe. Here, it’s combined with hearty garbanzo beans and garlic to make a simple dish that will wake up your taste buds. Crusty bread is an ideal accompaniment.

Makes 6 to 8 servings

2

INGREDIENTS:

1 pound whole-grain penne pasta (use gluten-free, if needed)
1 tablespoon extra-virgin olive oil, plus more as needed
1 bunch broccoli rabe, tough stems removed and cut into 3- to 4-inch pieces
2 to 4 cloves garlic, chopped, or 1⁄2 teaspoon garlic powder
1⁄8 crushed red pepper flakes (use 1⁄4 teaspoon for spicier)
1⁄8 to 1⁄4 teaspoon salt, to taste
2 tablespoons water (or vegetable broth), plus more if needed
2 teaspoons tamari, to taste (optional)
1 can (15 ounces) garbanzo beans, drained and rinsed
Vegan Walnut “Parmesan” or Pumpkin Seed “Parmesan” (recipes below, optional)

3

INSTRUCTIONS:

Bring a large pot of salted water to a boil over medium-high heat. Stir in the penne. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm.

Meanwhile, put the broccoli rabe into a large skillet and drizzle 1 tablespoon olive oil over the broccoli rabe. Sprinkle the garlic, crushed red pepper flakes and salt over the broccoli rabe. Add 2 tablespoons water (or vegetable broth) to bottom of skillet.

4

Cover and cook over medium heat, stirring occasionally, until the broccoli rabe is slightly tender, about 3 minutes, adding a bit more water if pan becomes dry. Add the optional tamari, to taste. Cook for 3 minutes and stir in the garbanzo beans.

Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the broccoli rabe is tender and the beans are heated through, 6 to 7 minutes, adding more oil or water as needed to prevent sticking.

5

Drain the penne, then quickly add it to the skillet. Toss gently until thoroughly combined. Sprinkle optional vegan Walnut “Parmesan” or Pumpkin Seed “Parmesan” cheese over the top, and serve.

6

PUMPKIN SEED “PARMESAN”

1/3 cup raw pumpkin seeds
1/8 teaspoon salt, plus more to taste (optional)

Put the pumpkin seeds and salt in a blender and process until consistency of Parmesan cheese. Store tightly covered in refrigerator for up to 3 days.

7

WALNUT “PARMESAN”

1/3 cup chopped walnuts
1/8 teaspoon salt, plus more to taste (optional)

Put the walnut and salt in a blender and process until consistency of Parmesan cheese. Store tightly covered in refrigerator for up to 3 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

I love the slightly bitter, slightly sweet taste of broccoli rabe. Here, it’s combined with hearty garbanzo beans and garlic to make a simple dish that will wake up your taste buds. Crusty bread is an ideal accompaniment.

Makes 6 to 8 servings

2

INGREDIENTS:

1 pound whole-grain penne pasta (use gluten-free, if needed)
1 tablespoon extra-virgin olive oil, plus more as needed
1 bunch broccoli rabe, tough stems removed and cut into 3- to 4-inch pieces
2 to 4 cloves garlic, chopped, or 1⁄2 teaspoon garlic powder
1⁄8 crushed red pepper flakes (use 1⁄4 teaspoon for spicier)
1⁄8 to 1⁄4 teaspoon salt, to taste
2 tablespoons water (or vegetable broth), plus more if needed
2 teaspoons tamari, to taste (optional)
1 can (15 ounces) garbanzo beans, drained and rinsed
Vegan Walnut “Parmesan” or Pumpkin Seed “Parmesan” (recipes below, optional)

3

INSTRUCTIONS:

Bring a large pot of salted water to a boil over medium-high heat. Stir in the penne. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm.

Meanwhile, put the broccoli rabe into a large skillet and drizzle 1 tablespoon olive oil over the broccoli rabe. Sprinkle the garlic, crushed red pepper flakes and salt over the broccoli rabe. Add 2 tablespoons water (or vegetable broth) to bottom of skillet.

4

Cover and cook over medium heat, stirring occasionally, until the broccoli rabe is slightly tender, about 3 minutes, adding a bit more water if pan becomes dry. Add the optional tamari, to taste. Cook for 3 minutes and stir in the garbanzo beans.

Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the broccoli rabe is tender and the beans are heated through, 6 to 7 minutes, adding more oil or water as needed to prevent sticking.

5

Drain the penne, then quickly add it to the skillet. Toss gently until thoroughly combined. Sprinkle optional vegan Walnut “Parmesan” or Pumpkin Seed “Parmesan” cheese over the top, and serve.

6

PUMPKIN SEED “PARMESAN”

1/3 cup raw pumpkin seeds
1/8 teaspoon salt, plus more to taste (optional)

Put the pumpkin seeds and salt in a blender and process until consistency of Parmesan cheese. Store tightly covered in refrigerator for up to 3 days.

7

WALNUT “PARMESAN”

1/3 cup chopped walnuts
1/8 teaspoon salt, plus more to taste (optional)

Put the walnut and salt in a blender and process until consistency of Parmesan cheese. Store tightly covered in refrigerator for up to 3 days.

Penne with Garbanzo Beans and Broccoli Rabe
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book and buy a signed copy HERE.
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