Chickpea Pasta with Roasted Broccoli Sauce | Sip and Spice

Chickpea Pasta with Roasted Broccoli Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3


  • 1 8 oz. box Banza rotini pasta
  • 1 medium head of broccoli
  • 1 cup spinach
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes separated
  • salt
  • pepper
  • 3 tablespoons unsalted butter
  • 2 cloves garlic peeled and smashed
  • 1 tablespoon pitted kalamata olives
  • 1/2 tablespoon lemon zest
  • 1/4 cup shredded parmesan


  1. Separate the broccoli into the florets and the stems. Chop the stems into 1/2-inch pieces and cut the florets into small 1-inch sized pieces.

  2. Heat the oven to 400 F and place the florets on a tray. Drizzle with the olive oil, garlic powder, 1/4 teaspoon of crushed red pepper and a pinch of salt and pepper. Toss to coat and roast for 10-15 minutes until tender and browned.

  3. Bring a medium pot of water to a boil with a generous pinch of salt. Once boiling, add in the chopped broccoli stems. Cook for 8 minutes, until tender. Add in the spinach and cook for another 30 seconds until wilted. Using a slotted spoon, remove the broccoli and spinach to a blender, along with 1/2 cup of the cooking liquid. Keep the water boiling.

  4. Add the Banza pasta to the boiling water and set a timer for 7 minutes.

  5. To the blender with the broccoli add the butter, smashed garlic cloves, 3/4 teaspoon red pepper flakes, kalamata olives, 1/2 teaspoon salt and lemon zest. Blend on high for 1 minute.

  6. Once pasta is done cooking, save 1/2 cup of cooking liquid, then drain the pasta. Put the pasta back in the pot with the broccoli blender sauce and the roasted broccoli florets. Drizzle in some reserved cooking liquid and stir. Add in more liquid if needed to reach a smooth sauce.