Instructions:
- Roast the Garlic: Preheat oven to 400°F (200°C). Place the garlic halves cut-side up on a small sheet of aluminum foil. Drizzle with olive oil. Wrap the foil tightly to create a packet. Roast for 30-40 minutes until garlic is soft and caramelized.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook orecchiette according to package directions. Add broccolini to the boiling water for the last 2 minutes of cooking time. Drain pasta and broccolini, reserving 1/2 cup of pasta water.
- Combine Ingredients: In a large bowl, combine cooked pasta, broccolini, chickpeas, and squeezed garlic cloves from the roasted garlic.
- Create the Sauce: In the same pasta pot, add a splash of olive oil. Squeeze the roasted garlic cloves into the pot, scraping any browned bits from the bottom. Stir in the reserved pasta water.
- Finish the Dish: Pour the garlic sauce over the pasta mixture. Toss to coat. Stir in vegan parmesan cheese (if using) and red pepper flakes. Season with salt and pepper to taste. Serve immediately.
Tips:
- For extra flavor, add a squeeze of lemon juice to the finished dish.
- You can substitute other short pasta shapes for orecchiette.
- To add more protein, consider adding crumbled tofu or nutritional yeast.
Enjoy this delicious and wholesome meal!
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