Here we are.
Another pasta situation coming right at yuh!
This fall bowl might just bowl you right over.
It’s simple as can be, but the flavors really do something for me.
I’ve been whipping up this peanut miso dressing like no other (and drowning what ever edible substances are within reach), so I figured I might as well make an almond butter version!
For you folks who prefer almond butter over peanut butter (weirdos) or just want to switch it up!
Whewww.
I’ve been running around catching up on social gatherings and just being preoccupied with life in general.
Sooo I was going to call this recipe “Vegan Spinach Artichoke Lasagna for One”…
Then I decided not to expose myself like that ha ha.
To be completely honest, I thought I was going to low-key hate chickpea pasta.
I was so certain it was going to be straight up mush, but it actually held up pretty well!
I’m going to get right to it and say this pasta recipe has become a staple in my kitchen.
It’s easy, relatively quick, healthy, and oh so flavorful.
I’ve been consuming muchos avocados as of late.
I mean they’re so creamy and filling, not to mention full of healthy fats!