Sausage, Broccoli, and Banza Chickpea Pasta

This is a dish my husband created for me after we found that gluten and dairy were hard on our newborns sensitive tummy.

Poor little guy would get a rash and have tummy troubles after I would eat gluten or dairy. We knew that we wanted me to continue nursing him for so many reasons.

So diet changes were made.

It is hard coming up with recipes when you are accustomed to eating what you want.

Until this time we ate healthy, but were still eating dairy and gluten.

Even if you do eat gluten and dairy or if you don’t this is a great addition to your recipe list.

First you’ll want to get all of your ingredients ready to go.


  • 1 to 2 Tablespoons Avocado oil
  • 1 pound of ground pork or pork sausage
  • Box Banza (penne or rotini)
  • 5 cups of broccoli (Tops off and stems chopped.) Approximately two medium sized or one large stalk.
  • Two green onions, chopped
  • 4 cups chicken stock
  • 1/2 teaspoon salt
  • 1 Tablespoon dried basil; a bunch of fresh diced basil would also be great.


Setting your burner on low to medium heat start heating your avocado oil in your pan. We have started using avocado oil this year. It can be heated to high temperatures and has a great flavor.

Once your oil is ready, add in your sausage. Sausage adds a yummy flavor to vegetables.

While your sausage is cooking, chop up your broccoli and green onions. For the broccoli, I cut off and discard the main large stalk, then cut off the tops and chop up the individual stalks.

The kids eat it so much better when it is in smaller pieces like this.

Once your sausage is cooked through and no longer pink add in all of your broccoli.

Stir and add in the salt and basil.

Cover your pan for about 3 to 5 minutes or until your broccoli turns bright green.

Add in your box of pasta. (Penne holds together better than the rotini.)

Then add in 4 cups of chicken stock.

We make a lot of our chicken stock from organic whole chickens we purchase, but organic stock can be purchased at the store.

Continue cooking uncovered until pasta is cooked through.

About 7 to 9 minutes.

Make sure you’re checking on the firmness of your pasta. You don’t want it to over cook or it will get too soft. (We have used brown rice pasta, which I’ve found gets soggy pretty quickly if you loose track of it.)

The Banza cooks nicely and is great a little al dente.

The stock will thicken as it cools.

Sprinkle with the chopped green onions.


It takes about 30 minutes to put together and we really enjoy it.

This has been a really great dish for us. I miss pasta occasionally and it is nice having a healthy dish that won’t hurt my little one and that is easy on his tummy.

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