Cut the carrot into pieces and cook in boiling water for two minutes
Add the celery and tomatoes to the water. Cover and let all boil for 7 minutes.
Set water to boil in a pot and once is bubble in add the pasta. Follow the instructions from the pasta box. My experience with brown rice and quinoa pasta is that it takes a little more to cook than wheat pasta. The chickpeas pasta cooks much faster.
Once the pasta is al dente get rid of the water and put the pasta back in the pot.
Blend the vegetables along with the garlic until you have a smooth sauce.
In a pan drop 2 spoons of olive oil. Let it warm up and then add the salsa and the Italian herbs along with salt to taste. Let it boil for 3 minutes.
Add the sauce to the pasta, mix and the add the Parmesan cheese and mix again.
Your pasta is ready to be serve.
