Pesto Penne - Plant-Based Vegan Pesto Recipe
Chickpeas give this vegan pesto recipe a lovely creaminess. If you can use homemade almond milk, which doesn’t take long to make, all the better. Tossed with whole-grain penne, broccoli, and cherry...
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Cooking tools:
- Blender
- Potato masher
- Saucepan
- Pot
- Colander
- Measuring cup
- Chef's knife
- Cutting board
- Can opener
- Spoon
- Stove
Ingredients
- 8 ounces dried penne pasta
- 2 cups 1-inch broccoli florets
- 1½ cups packed with fresh basil leaves
- 1 cup water
- 2 to 3 cloves garlic, coarsely chopped
- 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 cup unsweetened almond milk
- 1 cup halved cherry tomatoes
- Crushed red pepper, to taste (optional)
- Sea salt, to taste
- Freshly ground black pepper, to taste
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