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One Pot Kale Broccoli Chickpea Orecchiette Pasta Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/one-pot-kale-broccoli-chickpea-orecchiette-pasta-recipe/