Pasta With Chickpea Sauce

Pasta is a great staple food to have around. Its easy to make, reheats well, and is super versatile. I make pasta at least once a week, so coming up with different ways t serve it is important.

Bear isnt as big of a fan of marinara as I am, so I decided to make him a bix container of pasta with a homemade sauce to bring to work. I wanted the meal to be nice and hearty so I decided to go with a chickpea base.

Chickpea Sauce-

1 can chickpeas

1 cup sun-dried tomatoes

1 cup black olives (no pits!)

2 tablespoons nutritional yeast

1 tablespoon garlic salt

1 tablespoon oregano

1 tablespoon ground black pepper

Simply add all ingredients to a food processor and then blend till smooth and creamy. Pairs well with normal spaghetti or penne, and can easily be frozen and put aside for later use.

Vegan Protein Packed Pasta

This recipe is tasty and super fast to make, plus it packs a huge protein punch into one meal because the sauce is basically all beans. Bonus- this recipe is nut and soy free for those that have allergies!

Protein Packed Pasta-
1 can cannelloni beans
2 handfuls of spinach
1 tbsp garlic powder
1 tbsp oregano
2 tsp salt
2 tsp pepper
2 tsp red pepper flakes
1 tsp tahini (pretty optional)

Just toss it all in the food processor and blend until it's nice and creamy. Ad a few spoonfuls to the pasta of your choice (I am partial to brown rice fussili pasta). It's healthy, and has a nice creamy taste. You will likely have some of the bean mix left over, and it freezes well, which is a huge bonus. You can put it aside and defrost it when you need a super fast meal.
This also pairs really well with garlic bread! The spread is soooo tasty on toasted italian bread we actually used up all the left overs snacking.