Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
southvirginia, 06/11/09
Sun-Dried Tomato and Garbanzo Bean PastaIngredients (use vegan versions): 1 lb pasta (any kind you like)
1 8.5 oz jar sun-dried tomatoes in olive oil
1 8.5 oz jar green olives stuffed with garlic, drained
1 15 oz can garbanzo beans, drained
1/4 cup sun-dried tomato and black olive prepared bruschetta
1/4 cup nutritional yeast (I use brewers yeast flakes)
Directions:1. Prepare pasta according to package instructions.
2. In food processor, blend the sundried tomatoes with the oil, olives and beans until broken up into small pieces. I just pulsed it a few times.
3. Place tomato mixture in large bowl with the bruschetta and yeast. Mix well.
4. Add the pasta and mix.
5. Serve warm or cold. Good with a chunk of crusty bread or by itself.
Source of recipe: I was in need of a dinner and had little in the house. I kinda threw this together and everyone loved it. It makes a lot but is good cold the next day.
Makes: 6 Servings, Preparation time: 30 minutes, Cooking time: 15 minutes
