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.