I Don’t Have a Dinner Plan Pasta

Even bloggers can sometimes get in a meal rut. there are days when I’m not sure what to cook for dinner or I don’t feel like cooking something Instagram worthy. On those days, I turn to my old standby I Don’t Have a Dinner Plan Pasta. This meal comes together super quickly, and it’s always satisfy.

This recipe was created on a busy week night after a long stressful day at the office. I hadn’t gone grocery shopping and I didn’t have a plan for dinner.  Rather than reaching for a stack of take-out menus, I checked the fridge and panty to see what was available. I decided to throw a few things together and to my surprise, I made a delicious dinner. This has become a go-to meal for those days when I just don’t feel like making anything fancy or time consuming. I change it up, depending on what I have on hand – sometimes I use kale, sometimes white beans – but it always comes together as a tasty meal.

I Don’t Have a Dinner Plan Pasta

Dianne Wenz

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Servings 4 -6 servings

Ingredients

  

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• 14 ounce of uncooked pasta
• 2 cloves of garlic minced
• 1 small red onion diced
• 1/2 cup dry sun-dried tomatoes soaked in water for half an hour and sliced
• 1 bunch broccoli chopped into small pieces
• 1 head cauliflower chopped into small pieces
• 14 ounce can chickpeas
• 1 teaspoon olive oil
• 1/3 cup vegetable broth
• 1/2 teaspoon all purpose seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 1/3 cup kalamata olives chopped
• 2 tablespoons nutritional yeast or vegan parmesan

Instructions

 

• Cook the pasta according the package directions.
• In a large pan or skillet over medium heat, cook the garlic and onion for about five minutes, until the onion is translucent.
• Add the broccoli, cauliflower, sundried tomatoes, all purpose seasoning, and red pepper flakes. Cook for about 10 minutes until the broccoli and cauliflower and crisp-tender, stirring often. Add the broth about halfway through to prevent the vegetables from sticking to the pan.
• Add the chickpeas, stir and cook for a few more minutes, until they are heated throughout. Add the salt and give it one last stir. Remove from heat.
• Toss the pasta and veggies together.
• Serve hot, garnished with the sliced olives and a sprinkle of nutritional yeast or vegan parmesan.

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