I do my best to use all organic ingredients when available

16 oz Chickpea Pasta — rich in vitamins and lots of PROTEIN!
36 ounces Campari tomato’s
12 ounces mixed-color grape tomato’s
1/4 cup water
Fresh basil (2 cups)
5 cloves minced garlic
1 tbsp tomato paste
2 tbsp nutritional yeast
2 tbsp maple syrup
2 tbsp olive oil
4 pinch sea salt ( add more if needed to taste)
Vegan parmesan
Ground pepper

Directions:

Rough-chop Campari tomato’s
Heat 2 tbsp olive oil in pan, adding minced garlic, stir well
Add all tomato’s, raise heat to medium, and stir well
Add water
Rough-chop basil, add, stir well
Add sea salt and several cranks of ground pepper
Add maple syrup, nutritional yeast, tomato paste, and stir well
Cover with lid and simmer for 1 hour
Boil water with 3 pinches of salt. Add pasta and cook 3 minutes***
Stir occasionally
Add parmesan cheese to taste (I love a lot!)

Mangia Mangia always with MUCH LOVE & a little bit of Sass!

***Note for pasta — I always undercook pasta, just 4 minutes and then add to my sauce and cook a few more minutes. This allows the sauce to permeate the pasta and bind it together to form a whole Deliciousness!