Sun-dried Tomato, Spinach + Chickpea Pasta

I've fallen a little behind on my posts these last two weeks because we have been moving into a new house and have been relying on some of our favorite (healthy) take out places for meals. The move has been exhausting, yet so worth it as we now have a beautiful new kitchen that I can not wait to cook up a storm in!

One of the first meals I have cooked in our new home so far is this simple and delicious Sun-dried Tomato, Spinach + Chickpea Pasta. It's the perfect meal to throw together using only a few ingredients while still packing a nutritious punch.

The secret ingredient giving this pasta some added nutritional value, along with a cheesier flavor, is nutritional yeast. I have spoken about this super food before when I gave the recipe for my Vegan Parmesan. Just two tablespoons of nutritional yeast contains approximately 5 grams of fiber and 9 grams of protein, and includes all 18 essential amino acids. It is also high in B vitamins which are essential for the production of red blood cells and a healthy nervous system.

You are also getting tons of fiber, protein, omegas and iron from the chickpeas, spinach, and olive oil. This pasta is a home run! Speaking of home runs...Kyle has already requested I make this for dinner again tonight before his hockey game. (There are obvs no home runs in hockey...I know this).

Sun-dried Tomato, Spinach + Chickpea Pasta

(Makes 4-6 Servings)

Ingredients:
12-16 oz. package brown rice fusilli pasta
2 cups organic spinach packed
1/2 can chickpeas, drained and rinsed
12-14 sun-dried tomatoes, julienned
3-4 garlic cloves, minced
3 Tbs nutritional yeast
2 Tbs olive oil
1 tsp red pepper flakes (reduce if this is too much spice)
1 tsp dried thyme
1/2 tsp salt
1/2 cup leftover pasta water

Instructions:

1. Bring water to a boil and cook pasta according to the package.

2. Once pasta is cooked to your liking, put 1/2 cup of the pasta water in a separate container and place it to the side. Pour the pasta into a strainer then place it back into its original pot and reduce the heat to low.

3. Add in the leftover pasta water and spinach to wilt. Then add in the olive oil, minced garlic, nutritional yeast, salt, dried thyme, red pepper flakes, and stir. Now combine the chickpeas and julienned sun-dried tomatoes.

4. Let sit for a couple more minutes to make sure all of the ingredients are heated and combined, stirring occasionally, and enjoy!