Creamy Broccoli Pasta

Recipe Ingredients:
  • 1 pound chickpea pasta shells
  • 2 tablespoons preferred vegetable oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 medium head broccoli cut into bite-size florets (about 4 cups florets)
  • 1 cup Pacific FoodsⓇ Organic Low Sodium Chicken Broth
  • 1 can 10.5oz Pacific FoodsⓇ Organic Cream of Chicken Condensed Soup
  • ¾ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 lemon Finely grated zest
  • ¼ cup grated Parmesan cheese
  • ¼ cup basil torn
  • Bring a large saucepan of salted water to a boil. Add pasta and cook following package directions. Drain well.
  • In a large saucepan warm oil over medium heat. Add onion and sauté until softened, 6-8 minutes. Add garlic and cook, stirring, 1 minute more.
  • Add broccoli, broth, condensed soup, salt, and pepper. Cover, bring to a boil, then reduce heat to simmer until broccoli is very tender, 7-9 minutes.
  • Transfer mixture to a blender, add lemon zest, and puree. Taste and add more salt if needed.
  • Add sauce to cooked pasta to taste, along with Parmesan. Stir to combine. Garnish with basil.
  • Reserve any leftover sauce for later; it can also be frozen.