In this recipe:

 

Penne (6 Pack)

$22.39 USD
ViEW PRODUCT

Roasted Broccoli and Feta Penne

Who doesn’t love buttered noodles topped with charred veggies, salt and pepper? The Tangy vegan feta added to roasted broccoli over Chickapea noodles equal an incredibly simple but delicious dinner which elevate a classic flavour combination to a new and unique meal. The entire recipe is vegan, gluten-free and nut-free and perfect for any night of the week.

Roasted Broccoli and Feta Penne

  • Prep Time:  20 minutes
  • Cook Time: 40 minutes
  • Total Time:  1 hour
  • Course: Dinner
  • Cuisine: Canadian
  • Servings: 3-4 people

Vegan Feta Boiling Ingredients:

  • 200g firm tofu, cubed
  • 1 cup water
  • ½ cup red wine vinegar
  • ½ tsp table salt
  • ¼ cup lemon juice
  • 5 cloves of garlic, crushed
  • ¼ cup kalamata olive brine

Vegan Feta Marinade and Dressing Ingredients:

  • Boiled tofu
  • Reserved crushed garlic from boiling mixture
  • ¼ cup avocado oil
  • ¼ cup lemon juice
  • 2 Tbsp oregano
  • 2 tsp kalamata olive brine
  • 1/2 tsp garlic powder
  • ½ tsp flaked sea salt
  • ¼ cup red wine vinegar
  • ½ tsp maple syrup
  • 3 Tbsp kalamata olives, minced

Pasta Ingredients:

  • 1 Package Chickapea Penne
  • 2 Tbsp table salt (for boiling pasta)
  • 4 cups broccoli florets
  • 2 Tbsp avocado oil
  • 1 tsp old bay seasoning
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • ½ tsp salt
  • 3 Tbsp vegan butter
  • ½ cup lemon juice
  • 1 Tbsp lemon zest
  • To finish, lemon wedges, salt and cracked black pepper to taste

 Vegan Feta Boiling Instructions:

  1. Drain the tofu and press it with clean towels to remove excess moisture
  2. Cut the tofu into “feta” shaped cubes
  3. Place cubed tofu in a medium sized pot
  4. Add all listed ingredients for boiling the tofu into the pot
  5. Heat the mixture over medium/ high heat to a boil
  6. Once a boil is reached, reduce the temperature to low and simmer for 20 minutes, stirring regularly to keep the tofu in the liquid
  7. Drain the mixture in a sieve, reserving the tofu and crushed garlic
  8. Add the Tofu and crushed garlic to the bottom of a sealable jar

Vegan Feta Marinade and Dressing Instructions:

  1. In a small bowl mix together the marinade by combining avocado oil, lemon juice, oregano, kalamata olive juice, garlic powder, flaked sea salt, red wine vinegar, maple syrup and minced kalamata olives
  2. Pour the marinade over the jar of boiled tofu and garlic and stir to combine
  3. Seal the jar and place it in the fridge to marinate for at least 30 minutes, turning the tofu over occasionally to ensure it remains coated

Pasta Instructions:

  1. Preheat the oven to 425°F
  2. Add clean and trimmed broccoli florets to a bowl
  3. Mix avocado oil, old bay seasoning, garlic powder, onion powder and ½ tsp salt into the broccoli
  4. Toss the broccoli until it is evenly covered in seasoning
  5. Roast the broccoli for 35-40 minutes or until it begins to crisp, turning once at the halfway point
  6. Meanwhile, prepare the Chickapea penne to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
  7. Reserve ½ cup of pasta water and drain the remaining pasta water
  8. Return the warm pasta back to the pot and mix in the vegan butter, lemon juice, lemon zest and broccoli florets into the pasta
  9. Stir until all the ingredients are incorporated and the vegan butter has melted
  10. Add the reserved pasta water to the pot, 1 Tbsp at a time until desired consistency is reached
  11. Top the pasta with crumbled tofu feta, salt and pepper to taste, and serve with lemon wedges

Notes:

  • Earth Balance original spread was used as the vegan butter
  • This recipe can be served warm or at room temperature, not cold