Chickpea Broccoli Fettuccine

Chickpea Broccoli Fettuccine

This vegetarian chickpea broccoli fettuccine is the best recipe when your craving Italian, and want quick and easy too.

Pasta, chickpeas and broccoli tossed in a light creamy, garlicky sauce, full of  delicious summer flavors.When you need an easy 30 minute dinner make this pasta. It’s comfort food with a light and summery taste.

OK, so I know I post a lot of pasta recipes, but pasta is so versatile, you could have hundreds of combinations. At the restaurant on the menu, you pick, your pasta shape, sauce,and any extra add-ins.

By some estimates there are 600 distinct commercial brands of pasta shape, hundreds of  sauces, endless vegetables and protein combinations.

That’s why I post a lot of pasta recipes, when am stuck for a dinner idea it’s Pasta to the rescue.It’s not often you find a meal the whole family will love when you do you want to make it often.

Here’s How Do Make Chickpea Broccoli Fettuccine

This is how to make Chickpea Broccoli Fettuccine. Start by cooking the pasta according to package direction, adding the broccoli the last few minutes of cooking. Drain the pasta and broccoli reserving two cups of the magical pasta water.

YES, pasta water is magical when added to pasta sauces, is’t natural starch thickens the sauce and adds flavor eliminating the need for added creams.

Saute the onions and garlic until tender and just beginning to brown before adding the chickpeas , be sure the saute pan is big enough to hold all the ingredients without crowding.

If the saute pan is to small you wouldn’t get that beautiful golden color instead the food ends up looking like it was boiled instead of sauteed.

Then put the rest of the ingredients in the pan scraping up all the brown bites, simmer for 10 minutes. The recipe says to reserve 2 cups of water but I know it only calls for 1, that’s because I always like to save more than I need in case the sauce is to thick.

The other thing is the chickpeas and broccoli can be roasted then added to the sauce at the same time as the pasta. When I use this method which I do often

I use my Cuisinart toaster/airfryer to a quick and economical alternative to turning on my large wall oven.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite part.

Ingredients

  • 1/2 Lbs. Fettuccine
  • 2 cups broccoli florets
  • 2 cups chick peas
  • 2 Tbs. each butter and extra virgin olive oil
  • 2 cups pasta water
  • 1 cup manufacturing cream
  • 1 cup reserved pasta water
  • 1 cup grated parmesan cheese
  • 3 Tbs. chopped garlic
  • 2 Tbs. each Italian parsley, basil and Thyme
  • pinch of nutmeg
  • Salt and pepper to taste

Instructions

  1. Cook fettuccine according to package directions  Add broccoli last 5 minutes and reserving two cups of the water
  2. Drain and rinse 2 15 oz. cans chick peas
  3. In a saute pan bring oil and butter to a medium heat
  4. Add onion and garlic saute until tender and just beginning to brown
  5. Add chickpeas saute until golden
  6. Add resevered pasta water, cream, parmesan, and herbs
  7. Simmer 10 minutes
  8. Toss, pasta, broccoli, chick peas
  9. Salt and pepper to taste
  10. sprinkle with parmesan and ENJOY!!!