One Pot Kale Broccoli Chickpea Orecchiette Pasta Recipe

Introduction

This One Pot Kale Broccoli Chickpea Orecchiette Pasta is a wholesome, comforting meal perfect for busy weeknights. Packed with vegetables and protein, it comes together quickly in a single pan, making cleanup a breeze. Enjoy a hearty dish with fresh flavors and a touch of spice.

Ingredients

• 2 tablespoons olive oil
• 2 shallots, finely minced
• 3 garlic cloves, finely chopped
• 8 ounces orecchiette pasta (use whole wheat pasta for a healthier dish)
• 2 1/2 cups vegetable broth
• 1/4 cup low fat milk (or milk of your choice; whole milk or half & half for a creamy texture)
• 1/2 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon basil
• 1/2 teaspoon red chili flakes (optional)
• 3 cups kale, stems removed and roughly chopped
• 1 cup broccoli florets, chopped
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1/2 cup freshly grated parmesan cheese (optional – keep in mind if you use parmesan cheese it is not vegetarian)
• Salt and pepper to taste
• Extra parmesan cheese (for serving)
• Freshly chopped parsley (for serving)
• Extra crushed red pepper (for serving)

Instructions

1. Step 1: In a large skillet, heat the olive oil over medium-high heat. Add the shallots and garlic, sauté for 1-2 minutes until fragrant.
2. Step 2: Add the orecchiette pasta, vegetable broth, milk, basil, oregano, red chili flakes (if using), and chopped broccoli to the skillet.
3. Step 3: Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 9 minutes.
4. Step 4: Remove the lid, stir in the cherry tomatoes and chickpeas. Continue cooking uncovered for another 6 minutes or until the pasta is tender.
5. Step 5: Add the kale and simmer until it wilts and the liquid is mostly absorbed, about 3-4 more minutes.
6. Step 6: Sprinkle with 1/2 cup grated parmesan cheese, fresh parsley, and extra crushed red pepper flakes to taste.
7. Step 7: Serve warm, accompanied by a side salad and crusty bread for a complete meal.

Tips & Variations

• Use whole wheat or gluten-free orecchiette to suit dietary preferences.
• For a vegan version, omit parmesan cheese or use a dairy-free alternative.
• Add a squeeze of lemon juice before serving for a fresh, bright flavor.
• Substitute kale with spinach or Swiss chard if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to restore moisture. This pasta is best enjoyed fresh but remains flavorful when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can swap orecchiette for small pasta shapes like penne, fusilli, or shells. Just adjust cooking time if needed.

Is this dish suitable for vegans?

To make it vegan, simply omit the parmesan cheese or replace it with a plant-based cheese alternative. All other ingredients are vegan-friendly.

One Pot Kale Broccoli Chickpea Orecchiette Pasta Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

This hearty One Pot Kale Broccoli Chickpea Orecchiette Pasta combines tender whole wheat orecchiette with vibrant kale, broccoli, and protein-rich chickpeas simmered in a flavorful broth with garlic, shallots, and herbs. A touch of low-fat milk adds creaminess, while fresh parmesan and chili flakes elevate the taste. A nutritious, easy-to-make weeknight meal perfect for a wholesome vegetarian dinner.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil
• 2 shallots (finely minced)
• 3 garlic cloves (finely chopped)
• 8 ounces orecchiette pasta (whole wheat recommended)
• 2 1/2 cups vegetable broth
• 1/4 cup low fat milk (or milk of your choice)

Vegetables & Legumes

• 1/2 cup cherry tomatoes (halved)
• 3 cups kale (stems removed, roughly chopped)
• 1 cup broccoli florets (chopped)
• 1 15 ounce can of chickpeas (drained, rinsed)

Seasonings & Toppings

• 1 teaspoon dried oregano
• 1 teaspoon basil
• 1/2 teaspoon red chili flakes (optional)
• Salt and pepper to taste
• 1/2 cup freshly grated parmesan cheese (optional, not vegetarian if used)
• Extra parmesan cheese (for serving)
• Freshly chopped parsley (for garnish)
• Extra crushed red pepper flakes (for serving, optional)

Instructions

1. Heat and sauté aromatics: In a large skillet, heat the olive oil over medium-high heat. Add the finely minced shallots and chopped garlic, sautéing for 1-2 minutes until fragrant, setting the flavor base.
2. Add pasta and liquids: Stir in the orecchiette noodles, vegetable broth, low fat milk, dried basil, oregano, and optional red chili flakes along with the chopped broccoli florets.
3. Simmer covered: Bring the mixture to a boil, then cover the skillet and reduce the heat to a simmer. Let it cook undisturbed for 9 minutes to allow pasta and broccoli to soften.
4. Add tomatoes and chickpeas: Remove the lid, stir in the halved cherry tomatoes and drained chickpeas. Continue cooking uncovered for another 6 minutes until the pasta is tender.
5. Wilt the kale: Add the roughly chopped kale, simmer further for 3-4 minutes until the kale wilts and most of the liquid is absorbed, ensuring the pasta is fully cooked.
6. Finish with cheese and garnish: Remove from heat and sprinkle freshly grated parmesan cheese if using, along with chopped parsley and extra crushed red pepper flakes for added spice.
7. Serve: Plate the pasta warm, ideally accompanied by a side salad and crusty bread for a complete meal.

Notes

• Use whole wheat orecchiette for added fiber and nutrition.
• If vegan or strictly vegetarian, omit the parmesan cheese or use a plant-based alternative.
• Adjust red chili flakes based on your preference for spice.
• For a creamier texture, use whole milk or half & half instead of low fat milk.
• Make sure to rinse canned chickpeas to reduce sodium content.
• This dish can be made gluten-free by substituting gluten-free pasta.

Keywords: one pot pasta, kale pasta, broccoli chickpea pasta, orecchiette recipe, vegetarian pasta, healthy one pot meal, easy weeknight dinner