Ok, ok. So it’s really 2 pots. I boiled water and cooked the chickpea pasta to al dente before adding it to the sauce. I did this mostly because I find that gluten free and chickpea/ lentil dried pastas tend to stick or get super mushy if cooked into a dish. This is just my preference, but you do you, boo. You can truly do this as a one pot shot by adding a few cups of water to your marinara. I personally think it does much better separately.
We’ve been hard at work in the kitchen. Honestly, since we lost Witter, my angel cat/child that passed away September 23rd (for those of you who aren’t looped in on the latest news), we’ve been chugging along in the house. I’m sure it’s partially out of grief and also a little relief that we can get some things done now that the worry isn’t looming around her health. She truly was one of a kind/ the most annoying. I loved her a lot.
What started out as a kitchen ‘refresh’ has ballooned into a full tear out. Everyone seems to be wondering why we’re doing it. The kitchen was lovely, don’t get me wrong. BUT, it wasn’t our (my) taste at all. I spend 99.9% of my time in the kitchen so I want it to feel comfy and cozy and inviting. The island that was originally in the space was bar height the whole way across. You basically needed a stool to stand on when doing any prep work. That was the first thing to go. I am also a massive fan of whites, blacks, greenery and wood. I painted the ENTIRE house (ceilings, walls and trim) the exact same white. The cabinets are an antique white and the colours clash like WOAH. The cabinets look dirty in comparison to the crisp white walls and white linen drapes in our open concept dining, living and kitchen area. Cabinet painting was second on our list. We dismantled the cabinet doors and panels and said ‘to hell with it’ and decided to order new countertops and replace the backsplash. DISCLAIMER: mosaic tile removal is not as easy as it looks on YouTube. We started hacking away at the wall with the directions we were given by the nice lady on the home improvement video and quickly realized that 1. this was going to take 32 years to complete and 2. that we were ripping the gyproc from the wall with the tile. Solution? Cut out the wall and replace the gyproc. Easy? In theory, yes…for me, anyways. I didn’t help. You should ask Kenny about that one. LOL.
Ok, back to the recipe. If you follow me on IG (@sincerely_les), and have watched my stories, you know that, because of our renovation, I am currently sans stove and oven. I have an air fryer, toaster, microwave and a good ol’ camping stove to work with. Last night I came home late (9 pm type) and whipped up this recipe on the camping stove out on the patio (in 5 degrees no less). It’s actually kind of fun. By ‘kind of ‘ I really mean ‘not at all’. Anyhoo, I made this one pot pasta dish that we devoured. Blog worthy? Heck yes. Quick, easy and delicious. A perfect little meal when you are low on time (or morale, or kitchen appliances). Love you all!
- 2 small eggplants (chopped)
- 2 cups of brown bella mushrooms (chopped)
- 1 yellow onion (diced)
- 3 carrots (peeled and chopped)
- 4 cups baby spinach (or chopped kale)
- 4 cloves of smashed garlic
- a generous glug of good quality EVOO
- a few sprigs of fresh thyme, basil and oregano (chopped)
- salt and pepper to taste
- 1 bottle of organic vegan marinara sauce (I use Rao’s marinara)
- 1 box of Chickapea pasta shells
- vegan parmesan or feta
Toss all of the ingredients (minus the sauce, spinach and pasta shells) in a deep skillet. The egg plant and mushrooms contain a little more moisture but as the mixture cooks down, the water will evaporate. In a medium pot, boil water and cook pasta shells according to packaging. I like to cook them until they are al dente so that they aren’t a mushy mess when they get added to the hot sauce. Strain pasta, add marinara sauce, spinach and pasta shells stir until well combined and heated throughout. Serve hot and top with your fave vegan cheese ( I used Erin Ireland’s tofu feta). It’s that easy! Enjoy!