15-Minute Vegan Zucchini Chickpeas Summer Pasta (High Protein, Flavor-Packed) | Recipio - Recipe Org

Ingredients

• 12 oz (340 g) pasta penne, fusilli, or rotini work best
• 2 medium zucchini sliced into half-moons
• 1 can (15 oz / 425 g) chickpeas drained and rinsed
• 1 cup cherry tomatoes halved
• 2 cups spinach loosely packed
• 1 handful basil leaves torn
• 1 medium lemon juiced; zest for garnish
• 2 tablespoons olive oil
• 1 tablespoon white miso paste
• 1 teaspoon Better Than Bouillon vegetable base (vegan)
• 2 tablespoons vegan cheese shredded (optional)
• 2 slices crusty bread cubed, for croutons
• 1 teaspoon garlic powder
• 2 garlic cloves fresh, minced
• to taste salt
• to taste black pepper
• 1/2 cup reserved pasta water for adjusting sauce consistency