Vegan Penne And Broccoli With Creamy Chickpea Sauce

• 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

1. 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.
2. 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.
3. 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.
4. Pour the sauce over the pasta and broccoli and toss gently to combine. Serve hot.

olive oil, garlic, penne pasta, broccoli florets, chickpeas, warm vegetable broth, fresh squeezed lemon juice, nutritional yeast, paprika, oregano, basil, fresh ground black pepper, salt

Taken from www.food.com/recipe/vegan-penne-and-broccoli-with-creamy-chickpea-sauce-513630 (may not work)