10 to 12clovesgarlic, separated from bulb but skins left on each individual clove
1Tbspolive oil, optional (see Notes for oil-free roasted garlic)
2 ½cupscooked cannellini beans (can sub navy)
¾cupunsweetened and unflavored non-dairy milk
1 ½tspBetter Than Bouillon Seasoned Vegetable Base (to substitute vegetable broth, reduce milk to ⅓ cup and use ⅓ to ½ cup broth, adding salt to taste)
14 to 16ouncesgluten-free penne pasta, such as brown rice (sub wheat pasta if desired)
½cuppitted kalamata olives (about 18 to 20), sliced
Roast the garlic and broccoli (see Notes for other roasting methods):
Preheat oven to 400 degrees and line a baking sheet with parchment. Arrange the broccoli florets and garlic cloves (skin on) on the pan. Drizzle with olive oil and toss to coat. Sprinkle with sea salt. Roast for 15 to 20 minutes, turning both the broccoli and garlic once or twice during cooking. You'll know the garlic is done when it is fragrant, light golden brown, and softened. The broccoli should still be firm but easily pierced with a fork.
Cook the pasta:
While the broccoli and garlic are in the oven, bring water to a boil and cook the pasta according to package directions. Drain in a colander.
Make the bean puree:
Once the roasted garlic has cooled enough to handle, squeeze the cloves from their skins and add them to a blender with the beans, milk, bouillon, and thyme. Blend until smooth, adding milk as necessary to achieve a sauce-like consistency. Taste for seasoning and add black pepper and more salt or thyme, if desired.
Transfer the bean puree to the now empty pasta pot and cook on low for one minute just to warm through. Add the drained pasta to the sauce and stir to combine. Add to serving bowls and top with broccoli florets and olives.
If you prefer roasting garlic the more traditional way, as described below, that's fine, too. It just takes a little longer.For oil-free, roast the garlic as described below but omit the oil. The broccoli can be roasted as described in the recipe, omitting the oil.Slice off just the very top of the bulb, exposing the tips of the cloves. Drizzle with olive oil, wrap in parchment, and then wrap in foil. Bake in a preheated 400 degree oven for about 45 minutes or until fragrant and soft.