2018.04.15 Garbanzo, Garlic, Italian Blend, Mushroom, Onion, Pea, Tomato


Shopping Cart (Products are suggestions, substitute per need\want):

1 15 oz. can Garbanzo Beans
1 15 oz. can Tomato Sauce
1 15 oz. can Tomato Diced
1 4 oz. can Mushroom Sliced
1 15 oz. can Peas
1 bulb Onion Red, small
1 bulb Garlic
1 bunch Parsley Italian
1 package, Pasta (spaghetti, linguini), favorite

(plus anything missing from the staples list)

Fridge/Pantry Staples:

Sea Salt, fine crystals
Pepper, ground
Extra Virgin Olive Oil
Italian Spice blend, dried
Nutritional Yeast or Vegan Parmasean

'Mise En Place' (Bring all ingredients to room temperature):

Drain, peas
Drain, beans
Drain, mushrooms
Open, tomato sauce can
Open, tomato dice can
Chop, ~1/2 cup, red onion
Chop, ~1/4 cup, parsley
Mince, ~3 tablespoons, garlic
Measure, 2 tablespoons, Italian spice blend
1 large saute skillet with 2-3 tablespoons oil, medium heat
Prep pot and water for pasta.

Cooking:

1. Add onion to heated skillet and saute until translucent and aromatic (~3 minutes).
2. Add garlic and stir until aromatic (~2 minutes).
3. Add mushrooms and stir until mushrooms are heated (~3 minutes).
4. Add garbanzos, peas, tomato sauce, tomatoes diced, and spice blend.
5. Stir ingredients well.
6. Bring to boil, then reduce to simmer and cover.
7. Cook pasta per package instructions.
8. When pasta is cooked, drain water, leaving just a bit to keep pasta from sticking together.
9. To the pasta, add some EEOV and chopped parsley and toss well.

Plating:

Pasta plates or bowls
Add pasta to dish
Ladle sauce onto pasta
Garnish with parmesan and parsley

Serves - 2-4
Side dishes - garlic bread, salad.

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