Broccoli Bean Pasta

Recipe By: John Aramanda   Photo By: John Aramanda
Writes John Aramanda of Beaufort, North Carolina, 'I enjoy creating new recipes out of old ones--this is a variation on macaroni and cheese. My mother gets this credit for all my cooking successes. She started me out at age 5.'
 
  • Prep: 30 Minutes
  • |
  • Cook: 0 Minutes
  • |
  • Total: 30 Minutes
 
5
 
 
  • 10 cups water
  • 6 ounces uncooked small pasta shells
  • 3 cups broccoli florets
  • 3 garlic cloves, minced
  • 2 tablespoons olive or canola oil
  • 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
  • 2/3 cup white wine or vegetable broth
  • 1/8 teaspoon crushed red pepper flakes
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup fat-free evaporated milk
  • 1/2 cup shredded Parmesan cheese, divided
 
  1. In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine or broth and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
  2. Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.
Nutrition Information
 
Reviewed By: Alina
Not sure the flavors went well together - the garbanzo beans felt a bit out of place - but everybody ate up so it couldn't have been that bad :) I added some american cheese (kept the parm) and didn't have any cornstarch but the sauce was thick nonetheless so I doubt you even need it. A nice variation on mac and cheese.
Reviewed By: Knancy
This is an interesting dish, but the recipe requires tweaking. I added herbs and used flour and milk as the other reviewer suggested. I'll make it again and continue to experiment to get the right flavor.
Reviewed By: Jennifer J
My family didn't think this recipe was as bad as previous poster. I made ours with brooth and instead of evap. milk and corn starch I used regular milk and flour and made a white sauce before adding the beans. Also, I am not a big chickpea fan, so I use black beans and added corn. I think next time I might change the seasoning a little.