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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

  1. Prepare pasta according to package directions.
  2. 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.
  3. 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.
  4. Add garlic and cook for an additional minute.
  5. Add spinach and continue to cook until lightly wilted, about 3 minutes.
  6. Add white bean sauce, peas, and COOKED pasta to spinach mixture. Simmer on low heat until heated thoroughly heated, about 5-8 minutes.
  7. Portion and enjoy!

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

Keywords: protein and fiber rich vegan pasta dish

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