Zucchini and Quinoa Noodle Pasta with Tomatoes, Chickpeas and Basil

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.

zucchini noodle pasta


1 package quinoa linguine or spaghetti
1 zucchini
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


  1. Boil a medium sized pot of water and cook your linguine or spaghetti noodles according to package instructions.
  2. 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.
  3. 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.
  4. 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.
  5. Next, add a half jar of tomato sauce (about 1.5 cups) and the nutritional yeast. Keep stirring so sauce coats all the noodles.
  6. To serve, dish up and then garnish with capers, fresh chopped basil and vegan parmesan cheese.

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