Categories: main, pasta, vegan, vegetarian

Ingredients

• 500g rotini pasta
• 1kg frozen vegetable blend
• 1 can chickpeas
• 1 cup fatfree soy milk
• 2-4 cloves garlic
• 1-2 teaspoons Italian seasoning (to taste)
• 1 cup water, (from cooking pasta)
• 2 teaspoons vege stock
• 1/2 teaspoon salt + pepper, to taste
• 1 tablespoon cornstarch, MIXED WITH
• 2 tablespoons water
• black olives, optional

Directions

1. Cook pasta in a large pot of boiling water. After 5 minutes, add frozen veggies. Return to a boil, cooking until the pasta is done. Add the chickpeas, and remove one cup of the pasta’s cooking liquid; then drain the pasta and return it to the pot.

2. While the pasta is cooking, combine the soy milk, garlic, and seasonings in small saucepan. When pasta is done, add the reserved cooking water to the saucepan and heat the mixture over medium high heat. When it reaches a boil, add the cornstarch/water mixture, stirring constantly until thickened. Pour over pasta and toss well to coat. Stir in black olives (optional) and serve with vegan parmesan, if desired.

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