Ingredients: • broccoli, chopped • EVOO • garlic powder • chili flakes • black pepper • chickpea or brown rice pasta (I used Banza chickpea pasta) • vegan pesto (I used Gotham Greens) • fresh basil, chopped
Directions: 1. Preheat oven to 400F. 2. Toss broccoli with EVOO, garlic powder, black pepper and chili flakes. Roast in oven for 25 minutes. 3. While broccoli is cooking, place pasta noodles in boiling water. Follow directions on the box -- if using Banza, cook for 9 minutes. 4. Drain and rinse pasta. Place back in pot. 5. Add in pesto and roasted broccoli. Stir to combine.
6. Top with fresh basil and rawmesan. Serve hot and enjoy!