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Ingredients
  • 8 ounces dried penne pasta
  • 2 cups 1-inch broccoli florets
  • 1 cup packed with fresh basil leaves
  • 1 cup water
  • ¼ c chopped onion
  • 2 to 3 cloves garlic, coarsely chopped
  • 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 cup unsweetened almond milk ( have used veg broth instead)
  • 1 cup halved cherry tomatoes
  • Crushed red pepper, to taste (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
Note: Ingredients may have been altered from the original.
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