1/2 pound angel hair pasta
coarse sea salt, for pasta water
4 heaping tablespoons vegan butter
1 tablespoon olive oil
1-2 heaping tablespoons garlic, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 (8 ounce) can chickpeas, drained
2 cups frozen or fresh broccoli
1 (8 ounce) can diced tomatoes, drained (seasoned or plain)
1. Prepare the angel hair according to box. (be generous when salting pasta water) While the pasta is boiling, prepare the sauce. In a saucepan or wok, heat the olive oil and butter over medium heat, until the butter melts. Add the garlic to the pan, and sautefor 2-3 minutes.
2. Add the dried seasonings to the pan and turn down to medium low setting. Drain the pasta and slowly add the pasta into the olive oil and butter mixture, stirring after each addition (this is to make sure the pasta is evenly coated with the sauce).
3. After all the pasta has been added, toss in the chickpeas, tomatoes, and broccoli. Toss until well combined, plate and serve!
Goes great with vegan French bread!