Creamy Cheesy Penne with Cherry Tomatoes, Spinach, and Broccoli

Instructions:

1. Cook pasta: Cook the chickpea penne according to package directions until al dente. Drain and set aside, reserving 1/3-1/2 cup of the pasta water.
2. Sauté vegetables: In a large skillet, sauté the cherry tomatoes, onion, and broccoli with a splash of water until the vegetables are tender. Add olive oil and minced garlic, and cook for another minute.
3. Combine ingredients: Add the cooked pasta to the skillet with the vegetables. Stir to combine.
4. Add sauce: Gradually add the plant-based ricotta and a little bit of the reserved pasta water until you reach your desired consistency.
5. Season: Drizzle with olive oil and season with salt and pepper to taste.

Tips:

• For a creamier sauce, add more ricotta or a splash of vegan milk.
• Feel free to add other vegetables to this dish, such as mushrooms or zucchini.
• Top with fresh basil or grated vegan parmesan for extra flavor.

Enjoy this delicious and healthy vegan pasta dish!