Chickpea Rotini with Broccoli-Dill Sauce

Serves 4


  • 1 box Tolerant Chickpea Rotini
  • 4 cups broccoli florets
  • ½ cup raw cashews, soaked overnight and drained
  • ¼ cup chopped fresh dill
  • 2 teaspoons porcini mushroom powder (optional)
  • ¾ teaspoon fine sea salt
  • 1 tablespoon olive oil
  • 1 cup brown mushrooms, sliced


  1. Cook Tolerant Chickpea Rotini according to package directions. Set aside.
  2. Steam broccoli florets until tender, about 5 minutes.
  3. In a blender combine half the broccoli florets, cashews, dill, optional mushroom powder, and salt. Blend until smooth.
  4. In a small skillet heat oil over medium heat. Add mushrooms and saute until softened, about 5 minutes.
  5. In a large bowl toss cooked pasta with broccoli sauce to coat. Add reserved broccoli florets and mushrooms and toss again. Serve immediately.
  6. Enjoy!