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
- 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
- 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.