AKA PENNE PASTA WITH CAULIFLOWER, CHICKPEAS, AND PEPPERS
So I was grocery shopping at Fresh Thyme the other day and I saw a frozen dinner made by Forks Over Knives. You all know I credit them with A LOT of my recipe inspiration. This dinner sounded really delicious. But I’m not big on frozen dinners. I thought to myself, “I can make that!” So I re-routed back to the produce section and got the ingredients I needed! Those being cauliflower, bell peppers, an onion, and some kale. I already had the penne pasta and garbanzo beans at home, so all I had to do was grab some pasta sauce and I was good to go!
I cooked up the peppers and onions in a pan with some avocado oil. I minced up some garlic that we had at home and put that in there as well. While these were sizzling, I cooked the pasta.
When the peppers and onions were near done, I threw the chickpeas in there to warm and brown them. You’ll also want to steam the cauliflower.
Mr. FBBQ had bought this little basil plant for one of his recipes so I commandeered it for mine. I do love growing basil. Right now we are in the middle of Winter here so there’s not a lot of growing going on. Hopefully I can keep this guy alive until Summer!
The pasta is the base for this dish.
Add the peppers/onions/garlic/chickpea mixture.
Top with the kale and cauliflower. I put the kale in the steamer for the last few minutes with the cauliflower to wilt it a little.
Warm the pasta sauce and top the dish with that.
Garnish with some fresh basil (and a little bit of cheese if you choose). So delicious! I love FOK, but I guarantee I made it better!