1-80z box Banza Chickpea Penne Pasta
1 tablespoon Extra virgin olive oil
½ small Red onion, thinly sliced
½ cup matchstick cut Carrots
4 cloves Garlic, minced
2 cups Broccoli florets
1 small Summer zucchini, chopped
1 small Red bell pepper, seeds removed and sliced
1-24oz jar Primal Kitchen No Dairy Vodka Sauce
¼ teaspoon Red pepper flakes, plus more to garnish
Salt, to taste
Nutritional yeast, for serving
Fresh chopped parsley or basil, to garnish
1. In a large pot, bring 5 cups of water to a boil with a generous pinch of salt. Adding salt will add flavour to the pasta. Add the pasta and cook, uncovered, for 7-8 minutes — or until al dente Strain the pasta through a colander and set aside.
2. While the pasta is boiling, In a large skillet, heat the olive oil over medium-high heat. Add the onion and carrot, and sauté until onions are translucent, and carrots are slightly softened — about 5 minutes. Add the garlic, broccoli, zucchini and bell pepper and cook for 5 minutes longer, just until softened but not mushy.
3. Season with red pepper flakes, and add the cooked penne to the pan with the jar of vodka sauce. Stir well to heat through, and season with salt to taste. Serve with a sprinkle of nutritional yeast, and fresh chopped parsley or basil.