Creamy Pasta with Tomatoes, Spinach, and Chickpeas

Tonight I was in the mood for something with spinach and chickpeas, but couldn't make up my mind about what, so after rummaging through my refrigerator and cabinets to see what I had to work with I decided to test out an idea for a recipe. It turned out great! My fiance went back for seconds and I'll definitely be making this one again.



Creamy Pasta with Tomatoes, Spinach, and Chickpeas

1 package firm tofu
2 tbls. nutritional yeast
4 garlic cloves
3 tbls. pine nuts
1 tbls. lemon juice
1 tsp. sea salt
pepper (as much as you like)
1/3 cup rice milk
2 tsp. italian spices
1/2 tsp. red pepper flakes
1 can diced tomatoes, drained
1 can chickpeas, drained
2 tbls. canola oil
2 cups spinach
1 16 oz. box whole wheat noodles of your choice

Cook noodles according to directions on box. Meanwhile, blend tofu, nutritional yeast, garlic cloves, pine nuts, lemon juice, rice milk, salt, pepper, italian spices, and red pepper flakes together in food processor until smooth and creamy. Pour canola oil into a medium sauce pan over medium-high heat and stir in the can of diced tomatoes and chickpeas. Stir in tofu mixture into tomatoes and chickpeas and lower heat to medium. Let simmer for 5 minutes. Meanwhile during last 2 minutes of cooking noodles throw in spinach. When noodles/spinach are done drain and combine with sauce. Then enjoy while nice and hot! Mmmm . . .