1 can cooked chickpeas
2-3 cups cooked pasta (rotini or shells work well, but any will do)
1/2-1 block extra firm tofu (depending on how much you like tofu), cubed
3 or 4 handfuls baby spinach
2-3 tablespoons sundried tomato garlic paste (in produce section-check to make sure it's vegan)
3-4 tablespoons nutritional yeast
few dashes tamari or soy sauce
1/4-1/3 cup vegan parmesan cheese
sea salt, pepper, oregano and olive oil to taste
Stir fry all ingredients together on medium heat in a large frying pan for about 10-15 minutes, or until spinach is wilted and the seasonings are distributed evenly. Very hearty and so quick, if you have leftover pasta already cooked.
Source of recipe: made it up when i didn't know what to have for dinner one night