When I think back to the origins of my garlic obsession, I realize this dish played a foundational role. Every birthday I would request it for dinner, though as a family we ate garlic pasta multiple times a month. I never got tired of it! For a childhood “comfort food,” I realize it is actually pretty healthy.
While this is not one of the more “exciting” recipes that I’ve posted (visually, at least), I believe it is really useful to have something in your back pocket that can be whipped up in 30 minutes after a long day of work and will please a crowd. It also packs really well for lunches!
I hope you enjoy this quick and satisfying meal. In the summer it can be dressed up with fresh basil and cherry tomatoes.
- 2 – 4 heads broccoli
- 1 red bell pepper
- 1 yellow bell pepper
- 1 can chickpeas (Goya is best)
- Pasta of choice (I used whole wheat spaghetti)
- 5 – 10 cloves garlic (depending on preference)
- Extra virgin olive oil
- Salt, pepper, vegan parmesan for serving
- Set a large pot of water on stove to boil.
- Chop broccoli and peppers into bite sized pieces.*
- Drain chickpeas and add to a colander with peppers and broccoli, rinsing thoroughly.
- Mince garlic finely. In a cast iron skillet with a few TBS of olive oil, sauté garlic for 3-5 minutes on medium heat, until golden brown. Set aside.
- When the large pot is boiling, add desired amount of pasta (a full box if you’re cooking for a family) and let boil per package instructions. In the last couple of minutes, add vegetable/chickpea mix.
- Drain pasta + vegetables in colander and rinse.
- Once drained, add pasta to a large bowl and mix sautéed garlic/olive oil.
- Serve with grated cheese, salt, pepper, nutritional yeast, or even cashew parmesan.
*Don’t throw away the stems of your broccoli! After peeling rough outer skin of stalks, diced into small chunks (sized below) and add to rest of vegetables. The texture is similar to that of a water chestnut.