3/4 cup uncooked veggie shells pasta (Eden)
1 tablespoon oil
1 clove garlic
3 Greek olives (kalamata, green)
1/4 cup pine nuts
1/4 cup garbanzo beans (chick peas)
1/3 cup veggie broth
1/3 cup frozen spinach, thawed and drained
1/2 teaspoon thyme
salt and pepper to taste
vegan parmesan cheese
Start cooking the shells as directed on the packaging. While the pasta is cooking, heat the oil in a large skillet. Chop the garlic and toss into the oil. Chop the olives (remove pit first if necessary) and toss in with the garlic. Add the pine nuts and garbanzo beans and cook for a minute, stirring constantly. Add the spinach and cook for another minute. Add veggie broth and cook until most of the liquid is absorbed and evaporated.
Drain pasta and add to the skillet, toss around for a minute and add the thyme, salt, and pepper.
Pour into a bowl and sprinkle with vegan cheese!