Chickpea Pasta With Marinara #WFPBnoSOS

Rotini Chickpea Pasta with Marinara

     Hello again from the center of the kitchen, where I love to spend my time. This is a very simple recipe. This makes 2 servings of pasta, with a lot of extra sauce for batch cooking.  I just chop up the onions and garlic, add tomato paste and tomato sauce with a chopped carrot and spices. Simmer it covered on low heat with an occasional stir to keep the bottom from burning. Boil 2 dry cups of the noodles for about 20 minutes, which is much longer than the box recommends. Strain the  noodles, but keep about a cup of water in the pot. Add as much of the sauce to the noodles as you like (usually 2 or 3 cups) and boil off the water over low heat for about 10 to 15 minutes, folding the sauce and noodles together. Garnish with Nutritional Yeast and a little parsley. Salt to taste if desired.

(This is a big pot of Marinara sauce.  I use about 2 to 3 cups for this dish and put the rest away for another day.)
29 oz. Tomato sauce

12 oz. Tomato paste

 28 oz. Diced tomatoes

 4 cloves garlic

 1 onion

1 dash Black Pepper

1 finely chopped Carrot

4 TBS oregano 

4 TBS basil

Simmer covered over low heat for at least 40 minutes, stirring occassionally.  Save the extra in a tightly covered jar or freeze it for another day.