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
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)
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.
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.
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.
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.
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
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
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)
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.
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.
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.
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.
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.
