Informal cooking video: chickpea pasta bake!

Описание: Hi all! This is super informal and not recipe “tested” with the same rigor as those I do for my blog, but below are approximate amounts and methodology for this amazing baked pasta dish I improvised with what I had!

2 to 3 tbsp extra virgin olive oil
2 potatoes, peeled and rough chopped
1/2 red onion, rough chopped
4 to 5 cremini mushrooms, rough chopped
1 Field Roast sausage, diced
3 cloves garlic, minced
1 package Kite Hill Tortellini
1 can chickpeas
2 tbsp tomato paste
1 jar store bought tomato sauce (or crushed tomatoes)
1 cup mushroom broth
1/4 cup plain vegan yogurt
2 to 3 tbsp vegan mozzarella
1 cup spinach leaves
1 tbsp grated vegan parmesan
1/2 tsp black pepper
basil leaves for garnish

Preheat oven to 425° F. Add oil to deep roasting pan and place the pan in the oven about 5 to 10 minutes before it is finished preheating. When the oven is fully preheated, carefully remove the pan and add potatoes, onion, mushrooms, sausage, and garlic to roasting pan and place back in the oven. Bake for about 20 to 25 minutes, until the potatoes are nearly done cooking. Remove from oven and add remaining ingredients. Stir and place back in the oven and bake for an additional 20 minutes, until pasta is fully cooked. Garnish with grated parmesan, black pepper, and fresh basil leaves. Enjoy!

Let me now if you liked this video! It’s not my normal style, but I’ll continue to do more if you all want! :)

#vegan #budgetcooking #cookingvideo

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

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