Recipes that come out of foraging the fridge are MY favorite! A couple of Fridays ago, husband and I were being lazy to go out for dinner and mind you, Friday dinners are almost always reserved for pizza or south-indian food. “Kitchen is closed tonight” is what my husband says when he’s back from work on every Friday. But this particular Friday felt different to me. I wanted a no fuss no muss kinda meal in pajamas. Those one pot pan ones? It just so happened that when I took the first bite that I thought “this has to go up the blog!” I broke the broccoli florets with my hand and just tossed them with the leftover ginger piece on the counter since I was making some chai for my husband. All together it doesn’t take more than 20 -25 minutes.
In my opinion, for any cream or oil based pasta, linguine or spaghetti do the trick like no other. I used a rustic strong cold pressed olive oil for the flavor and it was a hit! I used Banza pasta that is made from chickpea flour. What can’t we make with chickpeas?! Hummus, falafel balls, carrot cake, and awesome pancakes/chilra!
I always have sausage in the freezer. Most of the times, I make it from scratch but this time I tried the jalapeno sausage from Trader Joe’s. Impressed I must say! It had red pepper and jalapenos and just the right amount for me. Husband needed the kick of a sriracha drizzle and that is how we dined and enjoyed every bite of this easy to make pasta!
Feel free to substitute with sautéed mushrooms or baked tofu and it will just be as delicious!

If you give this a try, tag me on Instagram – @bammbi101

Ingredients ( Sauce )

• Olive oil – 1/4 cup
• Black pepper – 3 tbsp
• Salt – 1 + 1/2 tbsp
• Lemon juice – 2 tbsp

Ingredients ( Veggies & chicken )

• Broccoli – 1 pack or two heads of broccoli
• Ginger (fresh grated) – 2 tbsp
• Garlic (finely chopped) – 1 tbsp
• Tamari sauce/ Soy sauce – 2 tbsp
• Black pepper – 2 tsp
• Basil leaves – a handful
• Chicken sausage ( chopped) – 3 pieces.

Ingredients ( Pasta )

• Banza pasta ( Linguine ) – 1 plus half of a pack
• Water – 3 cups to boil
• Salt – 3 tsp
• Avocado oil – 3 tbsp

Directions –

• In a large dish, pour required amount of water, add 1/2 tbsp salt and oil to boil the linguine or whichever pasta you prefer making sure it is cooked to ‘al dente.’
• Once the pasta is almost done, wash it off with ice cold water and add it in a big bowl. Pour the required amount of olive oil followed by 1 tbsp of salt, black pepper and lemon juice on to the pasta and toss it with the help of tongs. If the quantity seems less since this is the main flavor, pour in a couple more tbsps and toss again.
• Chop the broccoli florets into medium sized bites. If you don’t have sausage handy, feel free to substitute with mushrooms or tofu
• In a wok, heat some avocado oil. Add in the garlic and saute for less than a minute making sure not to burn the garlic.
• Add the ginger and broccoli florets and cook for nearly 6-7 minutes. You are looking for some crunch here and not anything soft. After 7 minutes, add some julienne cut ginger on top and mix it with the pasta
• In a cast iron or a fry pan, Cut sausage into small pieces and cook for 8-10 minutes. Once done, toss it in the pasta.
• Chop some cherry tomatoes and basil leaves to top it off with.
• Feel free to add more herbs like oregano or chives!