1 bag of chickpea rotini pasta
1 container of kale pesto
2 cups of broccoli
1 cup of low sodium vegetable broth
1 tbsp of nutritional yeast
2 tbsp of crunchy chickpea bread crumbs
salt and pepper to taste
Heat a pot of water and add in the pasta. In a medium pan add in the vegetable broth and bring a simmer. Add in the broccoli and cover to steam. Once the pasta is finished cooking after about seven to ten minutes. Drain it and put it back in the pot. Add in the kale pesto and the nutritional yeast.
When the broccoli is finished steaming pour it into the noodles and pesto and stir until everything is covered in pesto sauce. Spoon into bowls and top with the crunchy chickpea breadcrumbs. This is a good time to add salt and pepper to the individual bowls as well.