Petitchef
PETITCHEF

Garden pasta with spinach and cece al forno

By ohhmay

Ingredients

- 2 oz quinoa pasta, rotini or garden pagodas
- 1 15 oz can chick peas, drained and rinced
- 1 cup of your favorite red sauce
- 2 tbsp nutritional yeast
- 1.5 tbsp tahini
- 1.5 tbsp lemon juice
- black pepper
- salt
- garlic powder
- 2 cups baby spinach

Preparation

Step 1

Turn oven to 400* F. Line bread pan with foil, spray with olive oil and pour chick peas in. Pour over 1/2 cup red sauce. Bake for 5 minutes.

Step 2

Meanwhile, get a covered pan of hot water on the stove for pasta. Salt to taste.

Step 3

Mix together tahini, lemon juice, nutritional yeast, a pinch of salt, a pinch of garlic powder and a few grinds of black pepper. If needed, add some water. Pour on top of chick pea bake. Set timer for another 5 minutes.

Step 4

With another piece of foil, create a try by folding the sides up and crimping so it doesn't fall apart. Spray with olive oil spray and spread out baby spinach.

Step 5

Add pasta to boiling water. Turn oven to broil. Keep chick pea bake on top shelf but move it over to make room for the spinach. Broil for 4 minutes.

Step 6

Drain pasta, pour on to plate with another 1/4 cup of the sauce.

Step 7

Toss cooked spinach with a pinch of salt, pepper, and garlic. Toss on to pasta.

Step 8

Scoop out chick peas on to plate. Serve with the last little bit of sauce. Save leftover chickpeas for lunch.

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By ohhmay





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