The Sadness of Food Waste: And How to Reduce It

I threw a sad, wilted bunch of cilantro in the compost bin last week. It felt… wasteful. More than that, it felt like a tiny, personal failure. I'd bought it with good intentions, dreaming of vibrant green salsa, but life, as it often does, got in the way. That little bunch of cilantro, however, set off the bigger thought: how much food do we all waste, and what does that waste really mean?

Food waste is so much more than about binning leftovers; it's deeply emotional to the core. It can be a symbol of guilt, like my cilantro saga; frustration, those impulse buys that never get eaten; or even grief, that half-eaten container of soup that reminds us of someone who's no longer here. This recipe is a small act of rebellion against that waste and the emotions it evokes. Let's make something delicious and learn to be more mindful along the way. This recipe for Creamy Tomato and Chickpea Pasta is created to reduce food waste. Pantry staples are used that have long shelf-lives and can be stored easily without spoilage. Plus, there is little to no prep involved! Sometimes, that is exactly the kind of simplicity we need.

Creamy Tomato and Chickpea Pasta: A Recipe Contributing to Reducing Food Waste

This is not your grandma's pasta recipe, unless your grandma was a super cool, sustainable foodie! It is quick, easy, and surprisingly satisfying. Over the years, I have made changes to this to perfect using almost any leftover veggies you like. You will fall in love with just how simple it is. Just take my word for it!

Ingredients:

• 1 tbsp olive oil (or whatever oil you have on hand)
• 1 small onion, chopped (or a shallot, if that's what you've got)
• 2 cloves garlic, minced (or garlic powder in a pinch!)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 cup vegetable broth (or chicken broth, if you prefer)
• 1/2 cup heavy cream (or coconut milk for a vegan option)
• 1/4 cup grated Parmesan cheese (optional, and easily skipped)
• 1 tsp dried oregano (or Italian seasoning)
• Salt and pepper to taste
• 8 oz pasta-any short pasta like penne, rotini, or even farfalle
• Leftover vegetables-optional (bell peppers, zucchini, spinach-what ever you have lurking in your fridge! Just chop it up and toss it in there w/ the onion)

Instructions:

1. Cook your pasta according to package directions.
2. While pasta is cooking, heat the olive oil in a large pan over medium heat. Add onion and leftover veggies, and cook until soft, about 5 minutes. Yes, you know those sad, solitary mushrooms that have been kicking it at the back of your fridge? Throw 'em in. Everything gets to play!
3. Stir in the garlic (or garlic powder) and cook another minute, fragrant.
4. Add the crushed tomatoes, chickpeas, vegetable broth, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. If your sauce looks a little dry, add a splash more broth; if it seems too watery, turn up the heat a bit.
5. Stir in heavy cream or coconut milk and Parmesan cheese, if using. Heat through, but do not boil.
6. Drain the pasta and add it to the sauce. Toss to coat. Taste and adjust seasoning as needed. The best thing about this recipe, in my opinion, is how versatile it is-you can make it your own!
7. Serve immediately. Garnish with fresh herbs if you have them on hand-otherwise, no biggie!