Roasted Italian Veggies with Crushed Tomato Rotini [vegan]

Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time : 40 Minutes Serves: 4 - 5

INGREDIENTS

2 14 oz cans chickpeas, drained and rinsed

3 tsp garlic powder

3 tsp dried italian seasoning

1 1/2 tsp crushed red pepper flakes

3 tbsp extra-virgin olive oil

2 large handfuls green beans, washed

2 medium red potatoes, diced

1 white onion, chopped

2 tsp minced garlic

1 tsp vegetable bouillon paste

2 tbsp filtered water

14 oz crushed tomatoes, canned

1 cup full fat coconut milk, canned

1 tbsp nutritional yeast

1 tsp salt

15 turns of fresh ground pepper

8 oz chickpea rotini noodles

1 tbsp white cooking wine

DIRECTIONS

1. Preheat over to 425°F.

2. Add the rinsed and drained chickpeas to a large bowl, stir together 1 tsp garlic powder, 1 tsp italian seasoning, 1/2 tsp red pepper flakes, and 1 tbsp olive oil.Toss to coat, then place on a lined baking sheet.

3. To the same bowl, add the green beans and potatoes, stir together 1 tsp garlic powder, 1 tsp italian seasoning, 1/2 tsp red pepper flakes, and 1 tbsp olive oil. Toss to coat, then place on another lined baking sheet.

4. Place both baking sheets in the oven. Roast the chickpeas for 15 to 20 minutes, stirring once during cook time, then remove from the oven and set aside.

5. Change the oven heat to broil, and leave the veggies in the oven for 5 more minutes.

5. While the chickpeas and veggies are roasting, bring a pot of salted water to a boil. Cook the pasta according to the package directions, and drain and set aside.

6. Heat a large skillet over medium heat, add the remaining olive oil. Sauté the onion until it becomes translucent. Then, stir in the garlic, water, cooking wine, and vegetable bouillon. Cook until garlic begins to brown.

7. Add the crushed tomatoes, coconut milk, nutritional yeast salt and pepper, 1 tsp garlic powder, 1 tsp italian seasoning, 1/2 tsp red pepper flakes . Cook stirring occasionally, until the sauce begins to boil.

8. Toss in the pasta noodles, veggies, and chickpeas, stir making sure to coat it all with the sauce. Serve and garnish with some additional crushed red pepper flakes and enjoy!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!