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Creamy Chickpea Pasta
Preheat large skillet with 2 tbsp coconut oil. Bring large pot of water to a boil. Add in sweet potato chunks and green beans to skillet. Sprinkle with salt and pepper. Cook 5-7 minutes to let frozen veggies to thaw. Rinse and drain chickpeas. Add into skillet with rosemary, oregano, and thyme. Stir to combine and allow sweet potatoes and green beans to become golden brown. As water comes to a boi. . .
Prep Time: 00:10
Cook Time: 00:20
15 ounce can chickpeas, rinsed and drained
1 1/2 cups frozen sweet potato chunks
19 frozen green beans
2 tbsp coconut oil
sea salt, to taste
ground black pepper, to taste
sprinkle of crushed rosemary
sprinkle of oregano
dash of thyme
8 ounces dried quinoa pasta (or any other pasta you choose)
4 tbsp non dairy chive cream cheese spread (i used kite hill)
1Preheat large skillet with 2 tbsp coconut oil. Bring large pot of water to a boil.
2Add in sweet potato chunks and green beans to skillet. Sprinkle with salt and pepper. Cook 5-7 minutes to let frozen veggies to thaw.
3Rinse and drain chickpeas. Add into skillet with rosemary, oregano, and thyme. Stir to combine and allow sweet potatoes and green beans to become golden brown.
4As water comes to a boil, follow directions for cooking your pasta. My box said to cook pasta for 6 minutes in boiling water until it's all dente.
5Once pasta is cooked, shut off heat from skillet. Drain pasta then add into skillet. Add in 4 heaping tbsp of non dairy cream cheese spread (I chose Kite Hill and I loved it!). Stir cream cheese in while pasta is still warm.
6Scoop into a bowl and serve, sprinkling with parsley if desired.
If you don't have frozen sweet potato chunks or are using fresh potatoes, chop up one large sweet potato into uniform pieces. Par boil potatoes (aka put potato chunks in cold water and bring up to a boil. Cook 3-5 minutes until outer potatoes are tender.) Then, add into skillet as directed. If you're using fresh green beans, par boiling isn't necessary. They'll stirfry just fine in the skillet.
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