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CARE Recipe: Vegan Creamed Spinach Pasta with Peas
Legume-based pasta (like garbanzo, black bean, and soy) is an incredible way to continue enjoying pasta while getting much more nutrition than just carbohydrates provided by flour-based varieties. This recipe pairs legume-based pasta with our Faux Alfredo Sauce (white bean sauce) to make a plant-based protein-rich, fiber-rich (which equals FILLING) meal. Enjoy with endless varieties of leafy and tender veggies!
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Scale
- 8 ounces dry legume pasta
For White Bean Sauce
- 1 1/2 cup white beans, drained, (1.5 oz can=1 1/2 cups)
- 1/2 cup low sodium vegetable broth
For Spinach
- 2 tablespoons avocado oil
- 1 onion, minced
- 4 garlic cloves, minced
- 8 cups baby spinach
- 1/2 teaspoon salt
- pinch ground black pepper (to taste)
- 1 cup frozen green peas
Instructions
- Prepare pasta according to package directions.
- While water is coming to a boil for pasta, prepare white bean sauce. Add beans and broth to a blender or food processor. Blend until smooth.
- Heat a large non-stick skillet over medium heat and add oil. Add onions and sprinkle with salt and pepper. Cook for three minutes until onion is translucent.
- Add garlic and cook for an additional minute.
- Add spinach and continue to cook until lightly wilted, about 3 minutes.
- Add white bean sauce, peas, and COOKED pasta to spinach mixture. Simmer on low heat until heated thoroughly heated, about 5-8 minutes.
- Portion and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Diet: Vegan
Nutrition
- Calories: 430
- Sugar: 6g
- Sodium: 339mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 15g
- Protein: 26g
- Cholesterol: 0mg
