This was a leftover dish that turned out quite nice. I have a bad habit of buying soup that I never actually eat in the winter, especially now that California winters mean no snow and minimal cold. I bought a container of vegan butternut squash soup from TJs sometime last December and never got around to eating it, so I started looking in to what I could do to use it in leftovers: pasta was both creative and more summer-friendly.
- 1 box penne, cooked
- 1 can drained chickpeas
- 1 container arugala
- 1 container butternut squash soup
- 1/2 cup roasted pine nuts
- 1/2 cup vegan daiya mozzarella
- dash of salt, pepper, and red pepper flakes
Cook the penne. Roast the pine nuts if needed.
Once the penne is cooked and drained, place back in the pot you used to cook it in, and add all the remaining ingredients. Stir and serve. It was a GREAT leftover dish.