Broccoli Pasta
Bright green scissor-cut pasta made from broccoli dough, in a garlicky tomato and chickpea sauce.
Prep25 min
Cook20 min
DifficultyMedium
Makes4 servings
Credit: Original recipe by doctortim.md (credits @veganer.wandel). See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
servings
Our clean version
Ingredients
Pasta
- 2 cups (300 g) Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 250 g organic broccoli (1 1/2 cups)
- 2 tsp sea salt
Sauce
- 250 g organic chickpeas (half a can)
- 2 organic cloves garlic
- 200 g organic pureed tomatoes (about 1 cup)
- 100 g organic tomato paste (6 tbsp)
- Organic Italian herbs, sea salt, and pepper
- Toppings: organic basil, vegan parmesan (or nutritional yeast)
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Method
- Boil the broccoli until soft and mash it. Knead it with the flour and salt into a firm dough.
- Snip the dough straight into boiling water with kitchen scissors, cook for 5 minutes, and drain.
- Fry the garlic and chickpeas, stir in the pureed tomatoes and tomato paste, and season. Fold in the broccoli pasta.
What we changed and why
- If the dough crumbles, knead in 1 to 2 tsp psyllium husk powder to help it hold together.
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour replaces the wheat flour. We kept the creator's 300 g, which is about 2 cups of Bob's (37 g per 1/4 cup). The whole wheat suggestion is dropped.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Some vegan cheeses contain cornstarch. Nutritional yeast is a simple alternative.
Original as posted
Ingredients
Pasta
- 300 g flour (2 1/2 cups; whole wheat suggested)
- 250 g broccoli (1 1/2 cups)
- 2 tsp salt
Sauce
- 250 g chickpeas (half a can)
- 2 cloves garlic
- 200 g pureed tomatoes (about 1 cup)
- 100 g tomato paste (6 tbsp)
- Italian herbs, salt, and pepper
- Toppings: basil, vegan parmesan
Method
- Boil the broccoli until soft, mash it, then knead with flour and salt into a firm dough.
- Snip the dough into boiling water with scissors, cook 5 minutes, and drain.
- Fry garlic and chickpeas, stir in tomatoes and tomato paste, season, and fold in the broccoli pasta.
Notes from our recipe log: Vegan as written. Whole wheat flour adds nutrients; a GF flour blend should work for the dough.
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Estimated nutrition
Per serving (1 of 4 servings), for our clean version. This is an estimate, not lab tested.
| Calories | 436 |
| Protein | 12 g |
| Carbohydrates | 84 g |
| Fat | 6.1 g |
Based on: 1 tbsp olive oil for frying. The method fries the garlic but lists no oil.
Gear we use
- High-speed blender (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour: Bob's Red Mill Cassava Flour (use about 3/4 the amount); Bob's Red Mill Almond Flour plus 1 tbsp Bob's Red Mill Tapioca Flour per cup, for cakes and quick breads
