Here's a super quick and simple, go-to recipe 👇 It’s creamy af but still plant-based thanks to our friends @califiafarms. Perfect for when you've got a head of broccoli 🥦and a little of their Almondmilk 🥛 left in the fridge. [📸: @leah.vander]
1️⃣Bring a large pot of salted water to a boil for the pasta.
In a large pan or skillet, heat enough olive oil to cover the base over a medium-high heat. Add bite-sized broccoli floret from 1 large crown into and a sprinkle of salt and cook covered for 5 mins without touching the broccoli.
2️⃣Take the cover off and stir, the broccoli should be beginning to brown slightly. Add 2 chopped garlic cloves and stir to combine. Cook for another 2 mins, stir in 1 tbsp of lemon juice. Remove garlic broccoli from pan and set aside on a plate.
3️⃣Start cooking 1 box Banza Chickpea Spaghetti according to the package instructions. Drain and rinse when finished cooking.
4️⃣Wipe the pan clean and add another 2 tbsp of olive oil to the pan and place over medium heat. Add 1 small finely chopped shallot and cook, stirring, until softened, about 5 mins.
5️⃣Add another 2 cloves chopped garlic and cook until sizzling and fragrant, but not browning. Stir in 1/4 cup of Califia Farms Almondmilk and add a pinch of salt and pepper. Cook for 3- 5 mins, stirring, until heated through. Turn off the heat and stir in lemon juice.
6️⃣Add the cooked pasta and broccoli to the skillet with the sauce and toss to combine. Serve immediately, sprinkled with nutritional yeast.
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That was not good. 😟
This dish looks so yummy🤩🤩🤩
Can you send some Banza to Australia? I’m starving