FatFree Pasta Primavera

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Quick, yummy meal

Difficulty: Easy - for beginners
Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v v d 

Tags: main ·

Ingredients

16 oz rotini pasta
16 oz frozen vegetable blend
15 oz Chickpeas, drained
1 cup FF soymilk
2-4 cloves garlic, chopped
1 T italian seasoning
1 cup water (from cooking water)
2 teaspoons Chicken Less chicken bouillon (I use better than bouillon brand)
1/2 teaspoon salt
pepper — to taste
1 tablespoon cornstarch — MIXED WITH
2 tablespoons water
black olives, optional

Method

Cook pasta in a large pot of boiling water. After 5 minutes, add frozen veggies. Return to a boil, cooking until the pasta is done. Add the chickpeas, and remove one cup of the pasta’s cooking liquid; then drain the pasta and return it to the pot.

While the pasta is cooking, combine the soy milk, garlic, and seasonings in small saucepan. When pasta is done, add the reserved cooking water to the saucepan and heat the mixture over medium high heat. When it reaches a boil, add the cornstarch/water mixture, stirring constantly until thickened. Pour over pasta and toss well to coat. Stir in black olives (optional) and serve with vegan parmesan, if desired.

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