Veggie Penne With Chickpeas Recipes

VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES

Vegetarian Sheet Pan Dinner with Chickpeas and Veggies image

Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!

Provided by Kim

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

2 (15 ounce) cans chickpeas, rinsed and drained
½ butternut squash - peeled, seeded, and cut into 1-inch pieces
1 onion, diced
1 sweet potato, peeled and cut into 1-inch cubes
2 large carrots, cut into 1 inch pieces
3 medium russet potatoes, cut into 1-inch pieces
3 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground fennel seeds
1 teaspoon dried rubbed sage
2 green onions, chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g

VEGAN PENNE AND BROCCOLI WITH CREAMY CHICKPEA SAUCE

Vegan Penne and Broccoli With Creamy Chickpea Sauce image

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.

Provided by Sharon123

Categories Penne

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 813.9, Fat 13.1, SaturatedFat 1.7, Sodium 697.3, Carbohydrate 154.6, Fiber 25.9, Sugar 0.5, Protein 28.1

VEGETABLE PENNE

Vegetable Penne image

We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 cups uncooked penne pasta
1 cup baby carrots, halved lengthwise
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes
2 cups frozen cut green beans
2 teaspoons dried basil
1/2 teaspoon dried oregano
3 tablespoons cornstarch
1/4 cup water
1 tablespoon minced fresh parsley

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PENNE WITH VEGGIES AND BLACK BEANS

Penne with Veggies and Black Beans image

Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. -Vickie Spoerle, Indianapolis, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

3/4 cup uncooked penne pasta
1/3 cup sliced zucchini
1/3 cup sliced fresh carrot
4 medium fresh mushrooms, sliced
1/2 small green pepper, thinly sliced
1/2 small onion, thinly sliced
1 small garlic clove, minced
1/4 teaspoon each dried basil, oregano and thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil, divided
1 cup canned black beans, rinsed and drained
1/4 cup chopped seeded tomato
2 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 643mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.

VEGETABLE AND CHICKPEA RAGOUT

Vegetable and Chickpea Ragout image

Provided by Wendy Giman

Categories Onion Pasta Tomato Vegetarian Dinner Basil Artichoke Broccoli Chickpea Bell Pepper Healthy Simmer Self Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 13

Ingredients

1 can (14.5 ounces) diced tomatoes
1 cup canned chickpeas, rinsed and drained
1/2 cup Onion and Garlic Mix
1/2 cup Broccoli and Red Bell Pepper Mix
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
4 artichoke hearts in water, drained and quartered
1/2 cup frozen peas
1/4 cup sliced black olives
1/2 cup whole-wheat penne, cooked
1/4 cup chopped fresh basil

Steps:

Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.
Quick tip:
While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.
To reheat:
Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.

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