Serves 4-6
Ingredients
- 1 box lupini bean or chickpea pasta
- 1 jar sun-dried tomatoes packed in olive oil
- 2-3 Tbls. nutritional yeast
- 1 Tbls. dried basil or Italian herbs
- 3 Tbls. red wine vinegar
- sprinkle sea salt
- Optional sauce add-ins: kalamata olives, capers, walnuts
- 1-2 Tbls. olive oil
- 4 cups kale or spinach
- 1 shallot, diced
- 1 cup mushrooms, diced
- Topping: shredded parmesan cheese
Directions
- Cook pasta. Cook pasta according to package instructions.
- Prepare sauce. In a food processor, pulse sun-dried tomatoes (with oil they were packed in), nutritional yeast, basil, salt, vinegar and optional add-ins. If too thick to be a sauce, add more oil or vinegar.
- Saute. Saute kale, mushrooms and shallot in olive oil until everything is softened.
- Mix. Mix cooked pasta, sauteed veggies and sauce together. Top with parmesan.
Notes
- We used Kaizen Lupini Pasta, but Banza and Brami are great too! The pasta gives a lot of protein for one meal, but feel free to serve this alongside a protein option for additional protein.
- Feta is another great topper, as well as fresh basil.
