Ingredients:

  • 4 cups Vegetable Broth
  • 3 cups Penne or Rigatoni
  • Fresh or frozen broccoli (about 2 -3 cups)
  • 1 tblsp Coconut Oil
  • 4 garlic cloves minced
  • 1 ½ tsp sea salt
  • ½ tsp red pepper flakes
  • 2 can chickpeas, drained (540ml)
  • 1 lemon
  • 2 more cloves garlic, minced
  • 2 tblsp parsley
  • Great Lakes Goat Dairy Asiago Cheese, grated
  • Great Lakes Goat Dairy Herb and Garlic Cheese, grated

Directions

Step 1

Preheat oven to 400˚F. Heat oil in a medium saucepan over medium heat. Add minced garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Step 2

 Cook Pasta according to directions.

 Step 3

 Steam your broccoli. Chop into little florets.

 Step 4

Using an immersion blender, blend the chickpea mixture into a smooth creamy sauce.  Juice the lemon and add to sauce, along with minced garlic, parsley and ½ cup of Great Lakes Goat Dairy Asiago Cheese. Stir until melted.

Step 5

Combine Pasta, Broccoli and Sauce into a big bowl. Pour into a greased 3 quart casserole dish. Sprinkle with ½ cup of Great Lakes Goat Dairy Herb and Garlic Cheese, and ¼ cup of Great Lakes Goat Dairy Asiago Cheese.

Step 6

Bake at 400 for 15 minutes. Serve with a freshly tossed salad and enjoy! (you can always sprinkle some Great Lakes Goat Dairy cheese on top of the salad!)

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