green pepper chickpea pasta.

The last time I was at a summerstock where I had access to a full kitchen was when I was still just vegetarian. I got really good at quick boxed meals that I jazzed up, mainly mac and cheese. It was the Annie’s brand, so it was better than Kraft, and I added stuff like mushrooms and broccoli to not only add some taste, but to bulk it up and last longer. It was a great no fuss meal. Throw the water in the pot, cook the veggies in the water at the same time as the pasta. Stir, add some spice, voila! Done.

This time around it isn’t as easy. The whole being vegan thing put a damper on my really quick meals, so I’ve had to improvise. I still needed it to be quick, easy, and take up little space in the fridge/pantry (I live with three other girls, space is at a premium). I started off the summer making huge batches of pasta and marinara sauce and that got old really fast, so I started experimenting with pasta dishes. I came up with this which turned out fantastic. I didn’t write down any of the specifics, so some of these might be off but the beauty of this recipe is that it’s really hard to mess it up…just add things to taste!

Ingredients:

  • 1 box of penne pasta
  • 1-2 green peppers, chopped (raw)
  • I can of chickpeas, drained
  • 3ish tbsp of Salad Booster Vegan Cheesy
  • 2-3 tbsp of vegan parmesan (I used the Go Veggie! kind, but be careful and look for the small container one that says vegan on it, they make one that isn’t vegan)
  • 2-3 tbsp of olive oil

Directions:

Cook pasta and drain. Rinse pasta to cool it down and add in the chickpeas and green peppers. Add the olive oil, mix, and then add the Salad Booster and vegan parmesan.

You can do a lot of different stuff to this recipe, sub Earth Balance for the oil, add nutritional yeast (I didn’t have any over the summer), add different spices. I used to make a tuna pasta salad that was almost dead on like this recipe (it had tuna, green peppers, parmesan, and mayo) and I think what I loved about this recipe was that it reminded me of that. The raw green peppers are key, and that Salad Booster stuff is just plain awesome.

 

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