Chickpea Penne with Lemon & Broccoli

Serves 4


  • 1 box Tolerant Chickpea Rotini
  • ½ cup cashews
  • ¼ cup almond milk, unsweetened
  • 3 tablespoons lemon juice, divided
  • 1 tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, or to taste
  • 2 teaspoons lemon zest, divided
  • 1.5 cups broccoli florets
  • 1 tablespoon olive oil
  • 2-3 garlic cloves, chopped
  • 1 small white onion, chopped
  • ¼ teaspoon red chili flakes, or to taste
  • Black pepper, to taste
  • Fresh basil, to serve


  1. Cook Tolerant Chickpea Rotini according to package directions. Set aside.
  2. Transfer pasta and broccoli to a strainer, reserving ¾ to 1 cup of the pasta water.
  3. Add broccoli to the boiling pasta for the last 3 minutes or so.
  4. Add cashews, almond milk, 2 tablespoons lemon juice, nutritional yeast, garlic powder, and salt to a blender. Blend to a smooth paste.
  5. Add 1 teaspoon of lemon zest to the cashew paste and stir with a spoon. Set it aside.
  6. Heat a pan on medium-low heat and add the olive oil, then add the garlic and onion. Sauté on low heat for 4 to 5 minutes.
  7. Stir in the cashew paste along with the reserved pasta water. Add in red chili flakes, black pepper, and the remaining 1 tablespoon lemon juice and mix.
  8. Stir in pasta and broccoli. Toss to combine it all together, adjust the salt to taste. Add in the remaining 1 teaspoon lemon zest.
  9. Serve with fresh basil.
  10. Enjoy!