Delicious Vegan Penne and Broccoli Recipe

As someone who follows a vegan diet, my search for delicious and nutritious meals led me to create this amazing recipe – Vegan Penne and Broccoli with Creamy Chickpea Sauce. This dish is not only easy to make, but it’s also packed with flavor, protein, and essential nutrients. Trust me when I say that once you taste it, you’ll never go back to your old pasta recipes!

The chickpea-based sauce is what makes this dish unique. It has the perfect creamy texture, thanks to tahini and white miso, while nutritional yeast gives it a cheesy flavor without any dairy products. The addition of lemon juice adds a citrusy kick that pairs perfectly with the fresh basil and oregano.

Not only does this vegan pasta dish taste amazing, but it’s also incredibly healthy. Broccoli florets are packed with vitamins C and K, fiber, and antioxidants that help protect against diseases. Chickpeas are a great source of plant-based protein, iron, and fiber, which keeps you feeling full for longer periods.

This vegan penne and broccoli with creamy chickpea sauce recipe is perfect for those looking for meatless options or simply wanting to add more plant-based meals into their diet without sacrificing taste or nutrition. So why not whip up a pot of this deliciousness in just 30 minutes? Trust me; your taste buds won’t be disappointed!

Why You’ll Love This Recipe

Vegan Penne and Broccoli With Creamy Chickpea Sauce
Vegan Penne and Broccoli With Creamy Chickpea Sauce

Are you in the mood for a comforting, flavorful pasta dish that will warm your heart and soul? Look no further than this vegan penne and broccoli with creamy chickpea sauce recipe. Trust me, you won’t even miss the dairy in this creamy sauce, because the chickpeas provide that satisfying texture and flavor.

Not only is this pasta recipe easy to make, but it’s also a plant-based option that will leave you feeling energized and nourished. The protein-packed chickpeas and vitamins in the broccoli florets make for a hearty meal that will keep you full throughout the day.

And let’s be honest, who doesn’t love a good bowl of pasta? This dish is versatile enough to serve as a weeknight dinner or as a fancy entree for guests. Plus, it pairs well with a variety of add-ons like roasted chickpeas or mushrooms – the possibilities are endless!

Overall, this vegan penne and broccoli with creamy chickpea sauce recipe is not only delicious but also healthy and comforting. You won’t regret giving it a try!

Ingredient List

 Creamy chickpea sauce coats the penne and broccoli, making for a comforting and delicious vegan dish.
Creamy chickpea sauce coats the penne and broccoli, making for a comforting and delicious vegan dish.

Before starting with the recipe, make sure you have all of the following ingredients:

For the pasta:

  • 12 oz. penne pasta (you can also use chickpea or gluten-free pasta)

  • 2 cups of broccoli florets

  • 3 garlic cloves, minced

  • 3 tbsp olive oil

  • Salt and fresh ground black pepper to taste

For the creamy chickpea sauce:

  • 1 can (15 oz) of chickpeas, drained and rinsed

  • 1/4 cup nutritional yeast

  • 1 tablespoon white miso

  • 1 tablespoon lemon juice

  • 1/2 cup vegetable broth

  • ⅓ cup extra-virgin olive oil

  • 2 tbsp tahini

  • ½ tsp salt

  • A dash of crushed red pepper (optional)

For serving:

  • Fresh basil and oregano to taste

Make sure you double-check and make your grocery list ahead of time so you don’t forget anything.

The Recipe How-To

 This penne and broccoli dish with a creamy chickpea sauce is sure to satisfy your cravings for a hearty and healthy meal.
This penne and broccoli dish with a creamy chickpea sauce is sure to satisfy your cravings for a hearty and healthy meal.

Now, let’s dive into the fun part – cooking! Here’s a step-by-step guide on how to make this delicious Vegan Penne and Broccoli with Creamy Chickpea Sauce Recipe.


  • 1 pound of penne pasta (use regular or chickpea pasta for a gluten-free option)
  • 1 head of broccoli, cut into small florets
  • 2 cloves of garlic, minced
  • 3 tablespoons of olive oil
  • 1 can (15 ounces) of chickpeas, drained and rinsed
  • Salt and fresh ground black pepper
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • A pinch of crushed red pepper (optional)


  1. First, cook the pasta according to the package directions until al dente. Reserve a cup of the pasta water before draining.

  2. In the meantime, steam the broccoli florets for about 5 minutes until they are tender but still firm.

  3. While waiting for both the pasta and broccoli to cook, prepare the sauce. In a large pan over medium heat, add 2 tablespoons of olive oil and sauté minced garlic cloves until golden brown.

  4. Add the drained and rinsed chickpeas in the pan and let it cook for about 3 minutes until they are slightly browned.

  5. Next, add your cooked broccoli florets in the pan together with chickpea mixture.

  6. Add salt, fresh ground black pepper, basil, oregano, and crushed red pepper (if using) to taste.

  7. Pour in 1 cup of vegetable broth, bring it to a simmer, and stir all ingredients together until well-combined.

  8. Then add nutritional yeast, 2 tablespoons of white miso, 2 tablespoons of lemon juice, and stir until sauce is thickened and creamy.

  9. Finally, add your cooked pasta into the pan together with your creamy chickpea sauce mixture.

  10. Toss all ingredients together in low heat until your pasta is coated evenly with your creamy vegan sauce.

  11. Serve hot and garnish with fresh basil leaves and/or nutritional yeast flakes for that extra cheesy goodness!

This recipe is perfect for busy weeknights because it’s a one-pot meal that can be ready in less than 30 minutes! The best thing about this vegan penne pasta recipe is its versatility – you can use any type of pasta you have on hand or swap out broccoli for other vegetables like roasted chickpeas or roasted broccoli which adds extra texture and flavor!

Now that you know how to make this easy vegan recipe, dive into your kitchen with confidence and enjoy this delicious meal!

Substitutions and Variations

 The vibrant green broccoli florets add a pop of color to this penne and chickpea sauce pasta.
The vibrant green broccoli florets add a pop of color to this penne and chickpea sauce pasta.

I’m a firm believer that recipes are meant to be experimented with and tailored to personal preferences. So, here are some possible substitutions and variations to consider when making this vegan penne and broccoli with creamy chickpea sauce dish.

For the pasta, if you don’t have penne pasta on hand, feel free to use any other pasta shape you prefer. Chickpea pasta is also a great gluten-free and protein-packed option that works well in this recipe.

If you’re not a fan of broccoli or want to switch things up, try using other roasted or steamed veggies like zucchini, cauliflower, squash, or bell peppers. You can also add some roasted chickpeas for extra protein and crunch.

As for the seasoning, feel free to play around with different herbs and spices based on your taste preferences. I love adding some crushed red pepper for a bit of heat or using fresh thyme instead of oregano.

For the sauce, you can swap nutritional yeast with vegan Parmesan cheese or skip it altogether if you don’t have it. If you don’t have white miso on hand, you can use tahini instead for a similar umami flavor.

Lastly, if you’re looking for some more variety, here are some variations to try out:

– Lemon Broccoli Chickpea Pasta: Add some lemon juice and zest to the sauce for a zesty twist.

– Creamy Broccoli Orzo: Swap out the penne pasta for orzo pasta and add some diced cooked mushrooms for a richer flavor.

– Roasted Broccoli Pasta with Garlic Sauce: Instead of roasting the broccoli with olive oil, toss them with garlic sauce before roasting them for an extra savory touch.

– Vegan Ranch Pasta: Add some ranch seasoning mix to the sauce and top with vegan bacon bits and chopped chives.

– Vegan Alfredo Mushroom Pasta: Thinly slice some mushrooms and sauté them before adding them to the sauce for a decadent mushroomy flavor.

These are just some ideas, but I encourage you to get creative and make this recipe your own by trying different ingredients and flavors.

Serving and Pairing

 This vegan penne and broccoli recipe is perfect for when you need a quick and easy weeknight meal.
This vegan penne and broccoli recipe is perfect for when you need a quick and easy weeknight meal.

When it comes to serving and pairing this dish, there are plenty of options to choose from. One of my favorite ways to enjoy this penne and broccoli with creamy chickpea sauce is to add some roasted chickpeas or roasted broccoli on top. This not only adds texture and crunch but also gives the dish an extra flavor boost.

Alternatively, you can serve this pasta recipe alongside a simple green salad with a lemon vinaigrette dressing. The freshness of the salad pairs perfectly with the creamy vegan broccoli pasta.

For those who love a bit of spice, you can sprinkle some crushed red pepper on top. And if you’re feeling indulgent, a side of garlic bread would be the perfect accompaniment to soak up all that creamy sauce.

As for pairing with drinks, a light-bodied red wine such as Pinot Noir or Beaujolais pairs well. If you prefer white wine, try a Sauvignon Blanc or a Pinot Grigio. For non-alcoholic options, an iced lemonade or a refreshing iced tea would work well.

So go ahead and experiment with different toppings and sides until you find your perfect pairing for this delicious vegan penne and broccoli with creamy chickpea sauce.

Make-Ahead, Storing and Reheating

 Get your daily dose of protein with the chickpeas in this creamy sauce recipe that's perfect for any mealtime.
Get your daily dose of protein with the chickpeas in this creamy sauce recipe that’s perfect for any mealtime.

As tempting as it may be to eat all of the delicious Vegan Penne and Broccoli with Creamy Chickpea Sauce in one sitting, you may want to consider making some ahead of time for later. You can easily store this meal for later or reheat leftovers without sacrificing any of the rich flavors.

To make-ahead:

Prepare the sauce and pasta separately, then combine them right before serving. You can also roast the broccoli ahead of time and store it separately in an airtight container in the refrigerator.


Refrigerate any unused portions in an airtight container for up to three days. The flavor may intensify after being stored, making for an even more delicious meal upon reheating.


To reheat, transfer the stored pasta and broccoli into a microwave-safe container and sprinkle fresh nutritional yeast, basil or oregano and spices. Drizzle some lemon juice, white miso, or vegetable broth over the top to add moisture back in. Warm it at high power for 1-2 minutes or depending on your desired temperature. However, if you prefer reheating on stove-top, warm up some vegetable broth or sauce and tumble your pasta chickpea and broccoli into it until heated through.

You can also divide the remaining portions into separate containers and freeze them for up to two weeks. That way, you’ll always have a comforting meal ready when you need one.

Overall, feel free to experiment with different storage solutions and combinations to find your preferred reheating method. With these tips in mind, you’re sure to maintain the integrity of this dish long after its initial creation.

Tips for Perfect Results

 This vegan penne pasta and
This vegan penne pasta and

As a vegan chef, I’ve experimented with several variations of this recipe and through the process, I’ve discovered a few essential tips to help you achieve perfect results.

Firstly, make sure to cook the broccoli florets to just the right texture. They should be tender yet still firm to the bite. Overcooking them can make them soggy and tasteless, while undercooking makes them too hard and difficult to eat.

Secondly, don’t leave out the lemon juice in the creamy chickpea sauce. It adds a tangy acidity that complements the creaminess of the sauce very well. It also helps balance out the flavors of the dish.

Thirdly, use high-quality extra virgin olive oil for sautéing or roasting the broccoli and garlic. The flavor will be much richer and more robust than using regular olive oil.

Another tip is to add some crushed red pepper flakes to give your pasta dish an extra bit of heat. However, be careful not to overdo it as it can overpower other flavors in the dish.

To enhance the nutritional value of this recipe, you can opt for gluten-free or chickpea pasta instead of regular wheat-based penne pasta. It gives a boost of protein and fiber and works perfectly with the creamy chickpea sauce.

Lastly, feel free to experiment and add your own twist to this recipe by incorporating roasted chickpeas or mushrooms into it. Both are great additions that make this dish even heartier and more flavorful.

By following these tips, you can easily make a delectable vegan penne and broccoli with creamy chickpea sauce recipe that will impress any crowd!

Bottom Line

In conclusion, this vegan penne and broccoli with creamy chickpea sauce recipe is a must-try for anyone looking for a delicious and nutritious plant-based meal. With its creamy, savory flavor and easy-to-follow steps, even novice cooks can whip up something truly impressive.

Plus, with plenty of substitutions and variations available, you can make this recipe your own and tailor it to your unique taste buds. Whether you want to swap out the broccoli for other veggies or experiment with different types of pasta, the possibilities are endless.

So what are you waiting for? Jump into the kitchen and give this recipe a try today. We guarantee that once you taste the creamy chickpea sauce, you’ll be hooked on this easy vegan pasta dish forever.

Vegan Penne and Broccoli With Creamy Chickpea Sauce

Vegan Penne and Broccoli With Creamy Chickpea Sauce Recipe

This recipe is from One Dish Vegan by Robin Robertson. So many quick and easy recipes. Serving amount is a guess, since there was none given. This looks yummy so putting here for safekeeping.
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Prep Time 20 mins
Cook Time 10 mins
Calories 813.9 kcal


  • 1 tablespoon olive oil
  • 5 garlic cloves, chopped
  • 8 -12 ounces cooked penne pasta
  • 3 cups broccoli florets
  • 1 (15 1/2 ounce) can chickpeas
  • 3/4 cup warm vegetable broth
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons nutritional yeast or 1 tablespoon mellow white miso
  • 1/2-1 teaspoon smoked paprika
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon fresh ground black pepper
  • salt


  • Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Remove from the heat and reserve.
  • Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente(about 8 minutes). About 5 minutes before pasta is done cooking, add the broccoli. drain the cooked pasta and broccoli well and return to pot.
  • While the pasta is cooking, combine the chickpeas and reserved garlic in a food processor. Add the broth, lemon juice, nutritional yeast, paprika, oregano, basil, pepper and salt to taste. Process until smooth.
  • Pour the sauce over the pasta and broccoli and toss gently to combine. Serve hot.

Add Your Own Notes


Serving: 482gCalories: 813.9kcalCarbohydrates: 154.6gProtein: 28.1gFat: 13.1gSaturated Fat: 1.7gSodium: 697.3mgFiber: 25.9gSugar: 0.5g
Keyword < 30 Mins, Beans, Inexpensive, Penne, Vegan, Vegetable, Weeknight
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