Roasted broccoli pasta with tahini sauce

Okay – I feel the need to address the elephant in the room before I get on with this beauty… My updating schedule is ALL OVER THE PLACE. I’m sorry! My freelancing work has been extremely busy since the beginning of the year, which is wonderful, but clearly I haven’t figured out how to balance out different aspects of my life yet. Excuses excuses. I’m actively working on this because I absolutely love blogging, and the creativity that it brings me actually helps me be more productive in my editing work… and yet! I still haven’t found the key.

But while we’re on the topic of work… I feel like I’m developing a legit addiction to refreshing my email on my phone. I feel a physical urge to do it sometimes, and great discomfort if I make myself hold off. Which is definitely worrisome. I’ve jotted down in my to-do list for the day to look at my email a maximum of once an hour!! I have a problem. Anyone else?!

Anywho, on a less neurotic note, today I bring you this super easy, super simple roasted broccoli pasta ๐Ÿ˜

This roasted broccoli pasta is topped with crispy chickpeas and lots of rich tahini sauce for a creamy & comforting dinner option.

If you haven’t roasted broccoli before, you are missing out. Seriously. Same with cauliflower. (And pretty much ALL of the things, admittedly.) There’s something I just love about turning these innocent, rather unexciting if we’re being honest, standardest-of-the-standard vegetables, and bringing out all of this roast-y, caramelized flavour in them. I feel like what takes place in the oven is the vegetable equivalent to a makeover montage in a movie ๐Ÿ˜›

This roasted broccoli pasta is topped with crispy chickpeas and lots of rich tahini sauce for a creamy & comforting dinner option.

For some extra crunch and protein in this pasta, I throw some chickpeas into the oven to roast at the same time as the broccoli. They get a bit funny and shrivelled up, but also deliciously crunchy and weirdly addictive.

This roasted broccoli pasta is topped with crispy chickpeas and lots of rich tahini sauce for a creamy & comforting dinner option.

Then, to turn this into a total vegetarian clichรฉ, I throw some spinach in there, and top everything off with tahini sauce. And it is GLORIOUS, and so very very satisfying. I’ve thrown tahini into pasta before in these 15-minute pumpkin tahini shells, and it just works. It’s creamy and rich, and ever-so-slightly bitter, which you might not expect to go with pasta but it really does!

(To be fair I’m sure there are plenty of nonnas out there who’d be appalled by this…)

This roasted broccoli pasta is topped with crispy chickpeas and lots of rich tahini sauce for a creamy & comforting dinner option.

This roasted broccoli pasta is topped with crispy chickpeas and lots of rich tahini sauce for a creamy & comforting dinner option.

Also, shall we have a moment of appreciation for this marble slab???!! I arrived at Utrecht Central station after a great day spent in Amsterdam to meet Pieter, who was coming back from Den Haag and who was lugging around a super heavy package… Which turned out to be this baby! I stand in reverence of its beauty.

By the way, if you are/will be in Amsterdam before 16 May, check out this exhibition at the Rijks, it’s stunning! Two-metre wide wedding gowns, 400-year-old dresses, hats with bullet holes in them, men’s poofy pantaloons, all sorts of garments worn by actual people and preserved for hundreds of years. You don’t have to be a fashion buff (anyone who knows me knows that my knowledge on the subject is VERY LIMITED) to love it!

This roasted broccoli pasta is topped with crispy chickpeas and lots of rich tahini sauce for a creamy & comforting dinner option.

So anyway, that’s me… Roasting all the things, neurotically checking my phone/living the freelance life, in adoration of this gorgeous marble & super excited to keep improving my photography game. I hope you guys are all doing great on this fine Wednesday/whatever day it is when you read this! xx

Roasted broccoli pasta with tahini sauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 portions

Roasted broccoli pasta with tahini sauce

This roasted broccoli pasta is topped with crispy chickpeas and lots of rich tahini sauce for a hearty & comforting dinner option.

Ingredients

2 portions dry pasta* (I used farfalle here but any small shape would work, e.g. penne, elbow macaroni)
1 head broccoli, cut into small florets (about 1.5x the size of a thumb)
1 x 400g (1 lb) can chickpeas, drained and rinsed
3-4 big handfuls raw spinach
1-2 tbsp olive oil (or whatever oil you please), for roasting
salt & (optionally) chili flakes
For the sauce
1/4 cup tahini
3 tbsp lemon juice (about 1 lemon)
1/4 cup water

Instructions

1. Start by setting a pot of water to boil and preheating the oven to 175c/350f.
2. Prepare your broccoli florets, then in a large bowl, toss them with just enough oil to coat (start with 1 tbsp and see where that gets you). Sprinkle with a good pinch of salt, and lay flat on a baking sheet. (Save the broccoli bowl for step 4.)
3. Give the chickpeas a good shake in a colander to get rid of any excess water (but don't be too meticulous about this!). Keep the colander around as you'll need it to drain the pasta.
4. Next throw the chickpeas into the same bowl you used for the broccoli, add a teeny drizzle more of oil (I find they need very little - like 1 tsp or so), another pinch of salt, and lay them flat on another baking sheet. (Or if the one you've got the broccoli on is big enough, then by all means!)
5. Pop the broccoli and the chickpeas into the oven until the broccoli is tender inside but crispy and browned on the outside, and the chickpeas are crispy (about 25-30 minutes). In my experience they come together at about the same time, but keep an eye on them!**
6. While that's cooking, mix together all ingredients for the tahini sauce in a small bowl. You want it to be thick enough to stick to your spoon, but still runny enough to pour over the pasta, so if the 1/4 cup of water isn't sufficient, add in a bit more in small increments until you're happy.
7. Salt your boiling water for the pasta, then cook the pasta according to package instructions.
8. Pop your spinach into the same bowl you used for the chickpeas & broccoli. One the pasta is cooked and drained, add it immediately to the bowl and cover with a plate/lid/whatever you have on hand; this will help the spinach wilt down while still maintaining some body.
9. One the broccoli and chickpeas are done, remove them from the oven. At this point, if you so please you can sprinkle some chili flakes over the chickpeas and toss them with a spatula or wooden spoon to combine.
10. Toss the chickpeas and broccoli into the pasta and toss well to combine. Check for seasoning and adjust as you please.
11. If you will be eating immediately, go ahead and add the tahini sauce to the bowl and mix well to combine. If you'll be eating later, I recommend keeping the dressing separate because - as I find a lot of creamy sauces do - it'll tend to be absorbed by the pasta and 'disappear' in the fridge.
12. Enjoy!

Notes

*Around here that's about 175-200 g, but if you're more reasonable than we are, adjust as needed! (To be fair Pieter's over 6'4"... However, I am not.)
**In my oven we have one rack, so everything I ever make either goes onto that rack (in the centre) or literally on the bottom of the oven. (It's one of those little oven-microwave combination situations :P ) Because this is what I'm working with I'm not sure if there is a rack that would work best for you - apologies! I would assume centre rack? So if you're using two baking sheets, if you can't get them in beside each other then consider switching their places about halfway through the cooking process.

http://feastwithsophie.com/index.php/2016/03/09/roasted-broccoli-pasta-with-tahini-sauce/

Comments

  1. says

    Yes! I have serious email neurosis… It’s bad! Good luck finding the balance (and if you figure it out, tell me how!). Since I started roasting my broc, I struggle to do it any other way, and as a chickpea and tahini enthusiast, I am compelled to make this, like, yesterday. SO GOOD!

    • sophie says

      I’m sorry to hear you struggle too, but I’m also a bit relieved. When did I become this way??! Happy to report that my looking at my email a maximum of once an hour worked out yesterday, but the struggle was REAL!
      Totally with you on the roasted broccoli… cooking it any other way almost seems like a sacrifice!!

  2. says

    Gahh I love roasted broccoli SO much! I’ve never tried a tahini sauce on pasta but I’m SO curious now. Can’t wait to try!

    • sophie says

      I love the combination!! Sounds weird but for some reason I just think it really works!

  3. says

    I hear you Sophie and do exactly the same thing. I used to post 3 recipes a week, then it went to 2, and now it’s 1. Oops! And I check my email a ridiculous amount of times during the day. Email and Instagram, all day long. lol! Roasted broccoli is my jam, Yo!!. We eat a ton of roasted broccoli because it’s easy and inexpensive. Always in my refrig so great to have a new recipe to try wiht it. Pinned and trying next week. Have a wonderful weekend darlin’ :) xoxo

    • sophie says

      Thanks Karrie!! Loving the solidarity on the email issue… and the updating!! I’m amazed that you managed three a week! I think I must put in at least 6 hours into a single blog post o_O I am seriously impressed by everyone who manages to do this while working in any way! Hope your weekend has been lovely so far!!

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