Vegan winter greens pasta with broccoli, leeks, frozen peas, & lemon. Garlic is roasted with the other vegetables for a warm pasta salad in 30 minutes.
Course Main Course
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
250gramswhole grain pasta*
1head broccolicut into florets
½cup/ 100 grams frozen peas
2cups/ 60 grams winter greensrucola, swiss chard, etc.
¾cup/ 125 grams chickpeas or little white beans
Zest and juice of 2 lemons
Preheat the oven to 200C / 400F. Place the broccoli, leeks, garlic, tablespoon oil, and spices onto a large baking sheet and use your hands to mix until the vegetables are coated in the spices. Roast for 15-18 minutes, or until starting to brown and just softened. Remove the skins from the garlic cloves after roasting.
Once the vegetables are in, cook your pasta. Make sure to salt the water. A couple of minutes before the pasta is done cooking, add the peas to the pot. Increase the heat slightly to keep the water boiling. Once the pasta is finished, reserve the 1/4 cup liquid and drain the rest.
Place the pasta back into the pot and cover. Once the vegetables are done, remove from the oven and stir in the greens, chickpeas, lemon zest and juice, olive oil, and pasta water to make your sauce. Add this mixture to the pot along with the pasta, mix, and serve hot.
• If you're going to have something finish first, it's better if it's the pasta than the vegetables. The pasta can stay warm while the vegetables finish, but usually they'll end up being done right around the same time. • If you're trying to incorporate more whole grains into your diet, kamut pasta is a great place to start. It looks and tastes most like white pasta, in my opinion, but it's ultra healthy. * I generally use whole grain kamut (my favourite) or spelt pasta. You can substitute gluten free pasta if you're intolerant, but still go for a whole grain option or choose a legume-based variety.