Rotini with cherry tomatoes

I’m not a great cook. In fact, I don’t really enjoy cooking. But I do like eating, so sometimes you’ll find me in the kitchen. Here’s a simple dish I made after work recently.

rotini and tomatoes

I cooked and drained whole wheat pasta and tossed it with olive oil, cherry tomatoes, a touch of soy sauce, and garlic paste. I had store-bought paste in a container, but fresh, sautéed garlic would be better. Add salt and pepper to taste and you’re done. For more flavor, you could add zucchini slices, mushrooms, and tofu.

As with most of my dinners, I paired it with wine–a pinot gris blend in this case.

I liked how this got me out of a pasta and red sauce rut. The olive oil was a nice change–and you can chill this meal if you want a salad!

If you’re not sure about whole wheat pasta, you can buy pasta that’s 50/50. But I encourage you to work up to whole wheat. It tasted different to me at first–the texture was rougher–but I like it now. Whole foods are vital and staying away from refined sugars and flour is healthy.

I’m not on the gluten-free train. I don’t think most people need to avoid it. Fill up on fruits, vegetables, nuts and legumes and add whole grains into the mix and I think you’ll be fine.

Of course, I’m not a nutritionist, so I can only relay what works for me and what I’ve read.

Do you have any quick vegan go-to meals?