Meatless meals don’t have to be boring or difficult to make. This easy broccoli garbanzo pasta is flavorful and quick to make.
Yesterday I had amazing motivation and was going to do both core and spin class back-to-back. But to my despair all of the bikes were occupied once I completed working my midsection. Since I was already at the gym with the mindset to sweat for 2 hours straight, I decided to jump on an elliptical instead. Upon completion, I idiotically dismounted before it completely stopped spinning and it rammed into my left ankle. Stupid stupid stupid! Don’t do what I did. Unless you like having a swollen, stiff ankle.
To add insult to (literal) injury, after consulting with my checking account I realized that it has become quite skinny a bit too early in the month. Since my biggest expense is the grocery store (is that sad?) I made this broccoli garbanzo pasta meal out of things I already had in the fridge and pantry.
Thankfully I had some fresh things on hand in order to make this meal but that won’t last very long as the month rolls along. Oh the downfall of being a graduate student and a lover of cooking and baking! But for now, this broccoli garbanzo pasta was easy, quick, creamy, and filling. Couldn’t ask for more! Unless it could have ankle/moron healing powers too.
Originally I made this with Philadelphia Italian Cheese & Herb Cooking Creme, but it didn’t not take hold on the market so I have since adjusted it with garlic and herb cream cheese and a little more milk. Still just as delicious!
Are chickpeas and garbanzo beans the same?
Short answer – yes. Long answer – “chickpea” is English and comes from the Latin word “cicer” while “garbanzo” is Spanish, therefore it is two names for the same thing. As such I sometimes use them interchangeably but my recipe index sticks to just using chickpeas.
Post updated 4/10/2023, photo above is the original.
- 1 (16 oz.) box Rotini pasta
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 3 cups broccoli florets
- 15 oz. can garbanzo beans*, rinsed and drained
- 2/3 cup white wine or vegetable broth
- 1 Tbsp Italian seasoning
- Salt and pepper
- 1 cup milk
- 8 oz. container garlic and herb cream cheese
- 1/2 cup shredded Parmesan cheese, divided
- In a large saucepan filled with water, cook pasta according to package directions. Drain and keep warm.
- Meanwhile, in a large nonstick skillet over medium-high heat, add olive oil. Add garlic and saute for 1 minute. Add the broccoli, beans, wine/broth, Italian seasoning, and salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
- In a small bowl, combine milk and cream cheese until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Stir in cooked pasta.
- Serve sprinkled with remaining cheese.
Source: Adapted from Allrecipes
OUch! That does sound pretty terrible. At least my nose didnt swell… on the outside…
This sounds great – pantry meal or not – I’d be all over it. And the market is my biggest expense (other then my car) as well.
The swelling went down but now it is a beautiful bruise. Just another mark of my clumsy-ness!
Thanks! I am realizing how stocked my kitchen and pantry are without a trip to the grocery store. I need to be broke more often it seems.
Even though it came out of the pantry, it still looks delicious! Sometimes those are the best meals.
Gotta make the best of what you’ve got!
Sorry about the ankle! I’ve had gym injuries in the past and they’re never fun.
This dish looks lovely even if you didn’t have much money. Never make excuses for creating a wonderful dish. :)
ahhh feel better!
looks like a good recipe, esp since you didn’t have to go to the store for it! :)
Oh no, I hope you feel better soon! Gym injuries are the worst–especially when they’re not sustained during the actual exercising part. :-\
I know! I am such a klutz sometimes