Making dinner happens as quickly as possible these days. While I've never been into making time-consuming, gourmet meals, having a baby certainly throws an extra challenge into the mix to prepping and cooking a healthy dinner. I was relying on frozen veggies a lot this winter, but between the major recall and the farmers' markets starting up again (hooray!), now I'm all about using fresh veggies.
The first thing I do before making dinner is a quick scan of the fridge to see what needs to get used up. Josh taught me this habit, and we rarely waste food.
Half a jar of tomato sauce and a container of mushrooms on their way out become makings for a meal. After checking the fridge and pulling the items that I need to use up, I decide on a grain. In this case I decide to make pasta, because it'll go well with the sauce, and because it's easy.
For the last few weeks, to keep myself feeling a little less congested during allergy season, I've been avoiding dairy. I miss it a lot, but I'm cooking with beans much more to add fiber and protein to our meals. I keep our kitchen stocked with lentils and all kinds of beans, and almost any time I make dinner, I add a can. (One day I'd like to make beans from scratch again, something I used to do regularly. Even with the quick cooking methods I've used though, I am finding it way easier to just open up a can. We all have to choose our priorities, and right now, the ease of the can opener is one of them.)
We only had a can of chickpeas in the cabinet, so those got added to the pan. A bit of olive oil, some spices, and a topping of nutritional yeast, and we had a delicious dinner that took just a little bit of prep, and while it cooked I had time to play with our girl.
Vegan Mushroom Chickpea Pasta
- 1 pound pasta, any kind (I used fettuccine)
- 2 tablespoons olive oil
- 3/4 jar tomato sauce (I used Newman's Own Sockarooni)
- 1 can chickpeas, drained and rinsed
- 1 ten-ounce container mushrooms, chopped
- black pepper, to taste
- garlic powder, to taste
- red pepper flakes, to taste
- nutritional yeast, to taste
- Cook pasta according to directions. Drain and set aside.
- In a large saucepan, heat olive oil, tomato sauce, chickpeas, mushrooms, and spices on medium heat, until mushrooms are thoroughly cooked.
- Plate pasta, and top with sauce and nutritional yeast.