Comforting Rotini Pasta

RECIPE BY ALINA FROM @PLANTBASEDALINA

Easy, fuss-free pasta dish that is filling and comforting.The sauce is thick and coats all sides of the rotini so well. Each bite is flavourful, and can be served with a vegan cheese topping if desired.

INGREDIENTS

• 5 cloves garlic (skin on)
• extra virgin olive oil
• 1 small red onion, finely chopped
• 1/2 tsp dried basil
• salt and pepper, to taste
• 1/4 cup white wine (optional)
• 1/4 cup kalamata olives, chopped
• 24 oz of homemade marinara sauce (you can use store-bought if pressed for time)
• 6-8 servings of cooked rotini pasta
• 1 cup chickpeas, lightly chopped/smashed
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme leaves

METHOD

1. Preheat oven to 415°F.
2. Coat garlic cloves (with skin on) in 1-2 tsp of olive oil. Wrap in parchment paper and roast in oven for 25 minutes or until cloves are soft and golden brown.
3. Bring a large pot with water to a boil. Add salt and dried pasta of choice. Cook according to box instructions.
4. In another large pot, add approximately 1 tbsp of olive oil over medium heat.
5. Add the chopped onion and sauté until translucent.
6. Add in the dried basil, salt, and pepper. Continue to sauté.
7. Add a splash of white wine (or pasta water) to prevent the onions from burning.
8. Add in the chopped olives and chickpeas. Continue sautéing.
9. When the garlic is roasted, remove the cloves from skins and add to the onion mix. The garlic should be soft enough to smash in the pan and mix throughout the onion mixture.
10. Add chopped parsley and thyme.
11. Slowly pour in tomato sauce and let the mix cook together on low heat for about 10 minutes.
12. When the pasta is done, drain and add to the sauce. Mix until pasta is evenly coated in sauce.
13. Serve in your favourite Coconut Bowls and enjoy!
14. Makes 6-8 servings and stores well in the fridge for up to a week.

Alina | @plantbasedalina | www.plantbasedalina.com | Plant Based Alina (YouTube)

 My name is Alina and I am a plant-based food and lifestyle content developer and photographer based in New York City. I am certified in Plant-Based Nutrition by the T. Colin Campbell Center for Nutrition Studies with a degree in Psychobiology from UCLA. Additionally, I hold a master's degree in biochemistry & molecular biology, but my passion lies in inspiring individuals to live mindfully through a holistic plant-based lifestyle.
Lots of love, always! xo