Sharing today’s plant-based lunch, inspired by Forks Over Knives. It turned out quite yummy, light, and will not send you into a food coma afterwards! I love all types of beans and of course I needed to add a green veggie. Red beans and cauliflower are my other sides. I recently started shopping at Central Market and love it! The freshness of the produce is amazing. There is something about buying your carrots or beet bunch with pretty green tops showing. Apparently, the closer it seems like it just came out from the earth, the better.

Farro wheat rigatini pasta, red beans, roasted cauliflower

Ingredients

• Farro Wheat Rigattini – comes in box, cooks in 10-11 minutes
• 1 head of garlic – cut the top off where tops of cloves are exposed. Wrap the head in foil and roast in 425 degrees F for 45 minutes. Squeeze the garlic into a bowl to smash into a paste and season the pasta, add sea salt to your liking.
• Cauliflower – coat with drizzle of olive oil & sea salt, roasted in 450 degrees F for 35 minutes
• Small organic red beans – cooked in salted boiling water
• Parmigiani cheese – graded from a block
• Parsley – chopped and sprinkled on top

Enjoy! 🙂