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