You know when you’re traveling and you kinda can’t wait to get home to cook / eat some homemade food? That’s what this meal was for me…the first non-restaurant meal in 12 days. Ahhh, I was excited! And the body needed it.
This meal is also somewhat of a ‘lazy woman’s dinner’. When you’re struggling through jet lag, you’re not going to chop up garlic when the garlic powder is sitting nearby. And lastly, there’s a chance you might have all these ingredients in your fridge. Most are non-perishable. But thanks to my Urban Cultivator, I had some fresh basil, too.
1 package quinoa linguine or spaghetti
1 can chickpeas
1 tsp garlic powder
1 can pasta sauce
4 tbsp evoo
1 tbsp red wine vinegar
2 tbsp nutritional yeast
1 small container grape tomatoes
1 handful fresh chopped basil
2 tbsp capers
3 tbsp vegan parmesan cheese
- Boil a medium sized pot of water and cook your linguine or spaghetti noodles according to package instructions.
- Separately, in a large skillet, heat 2 tbsp of olive oil and add one can of strained chickpeas, grape tomatoes and garlic powder. Cover and let cook over medium high heat.
- Using a spiralizer, turn your zucchini into noodles. When your pasta is almost ready, add these veg noodles to the skillet and cook for a minute or two to soften. Add the remaining olive oil, the red wine vinegar and s&p.
- When pasta is ready, transfer it to the skillet (using tongs). Now add just under one ladel’s worth of pasta water to the skillet, as well. Stir it up.
- Next, add a half jar of tomato sauce (about 1.5 cups) and the nutritional yeast. Keep stirring so sauce coats all the noodles.
- To serve, dish up and then garnish with capers, fresh chopped basil and vegan parmesan cheese.