Quick Plant-Based Chickpea Pasta with Sautéed Veggies

1. Cook Banza chickpea pasta according to package directions. 
2. While the pasta cooks, heat a small amount of olive oil in a pan and sauté the fresh spinach and tomatoes until the spinach is wilted and tomatoes are slightly softened. 
3. Drain the cooked pasta and return it to the pot or a serving bowl. 
4. Add 1 tablespoon of olive oil, minced garlic, red pepper flakes, and dried basil to the pasta, tossing to combine. 
5. Stir in the sautéed spinach and tomatoes, along with the leftover roasted Brussels sprouts. Toss everything together and serve warm.