Chickpea Pesto Pasta

1 cup macaroni (elbow) pasta

• 1 can chickpeas

• 2 cups cauliflower florets

• ¼ cup vegan pesto sauce

• 1 cup cherry tomatoes

• 1 tsp cumin

• 1 tsp paprika​

You will need: 1 medium pot, 1 large pan

Cook pasta by direction on the box/bag. Turn large pan on medium heat and add olive oil or cooking spray to sauté cauliflower florets for about 10 minutes until cooked. The smaller the florets the faster they will cook! Open can of chickpeas, drain, rinse and add to the pan with the cauliflower. Add cumin, paprika, salt and pepper and continue to sauté for another 5 minutes. After pasta is finished cooking, drain and add to the same pan. Add pesto and mix everything together well. Cut cherry tomatoes in half and add to the pan after you have turned it off

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