1 box 14.5 oz Whole Wheat Pasta of choice (I use Rigatoni)
1 29oz can of Garbanzo Beans
1 TBsp Olive oil (Or when I have it garlic infused)
4 large cloves of Garlic minced
5 to 6 Roma tomatoes Chopped into rough chunks
Half a bag of fresh Spinach
1/8 tsp of Red crushed peppers *Optional: however makes a delish addition
2 large bay leaves (3 if they are smaller)
Fill a large Pan with water and begin boiling water.
In a small Sauce Pan heat 1 TB of Olive Oil. Once heated add garlic. While you are lightly browning garlic you will drain and reserve the Bean’s water. Add the beans to the oil (don’t rinse the beans!) and turn the heat way down. Watch closely, you don’t want the liquid to completely evaporate. Continue to stir so you don’t burn the beans. Once the mixture is drying add more liquid, about half. Continue to stir. As the beans soften you will want to take the spoon and mash them. Once ¾ of the mixture has been mashed add the rest of the liquid. Red pepper flakes, salt and bay leaves. Allow them to simmer for about 20 mins. (The key is to keep the mixture from boiling but a very soft simmer)
Add Pasta to water that is boiling. *Make sure to cook it Al Dente
While everything is cooking, chop tomatoes and rinse spinach. Once pasta is done boiling turn water off and add tomatoes to water to blanch. Drain pasta and place back in pot. Toss the raw spinach on top of the hot pasta. It will begin to wilt. No need to stir yet.
Pull out the bay leaves and dump the sauce over the pasta. Stir.
Serve in a bowl with more red pepper flakes and a “dash” of vegan parmasan cheese.
ENJOY!
