Creamy Vegetarian Pasta
This creamy vegetarian pasta is a tasty, balanced, and nourishing meal. It quickly comes together in under 30 minutes.
Equipment
- 1 large pot
- 1 skillet
- 1 sauce pan
- 1 knife
- 1 cutting board
- 1 colander
- 1 can opener
Ingredients
- 1 shallot diced
- 1 tbsp olive oil any oil can be used
- 3 cups fresh baby spinach pre-washed or washed well
- 8 oz mushrooms chopped
- 1 cup unsweetened soy milk any milk can be used
- 1/2 cup vegetable broth reduced salt preferred
- 1/4 cup dry white wine For example, Sauvignon Blanc
- 1 clove garlic minced
- 1 can garbanzo beans drained and rinsed well with water
- 1/2 cup Parmesan cheese dairy, non-dairy, or nutritional yeast can be used instead
- 14 ounces rotini whole grain pasta or any pasta
- crushed red pepper optional
Instructions
- Fill a large pot with water. Heat on high on the stovetop. Once it boils, add the pasta and cook according to the package instructions. After cooked, drain the water.
- wash mushrooms and shallot well with water. Chop mushrooms and dice shallot.
- In a large skillet, add the olive oil over medium heat.
- Add the shallots to the skillet and cook for 2-3 minutes until soft and lightly golden.
- Add the mushrooms and cook for about another 3 minutes until soft.
- Add the garbanzo beans.
- Add the spinach and cook for 1-2 minutes until wilted.
- In a small sauce pot, add the milk, wine, and vegetable broth. Heat over medium until it comes to a light boil. Turn off the heat and add the parmesan, parmesan alternative, or nutritional yeast.
- After sauce and veggies are cooked, combine them with the pasta. Serve in pasta dishes. Optional top with crushed red pepper.
Nutrition
Calories: 388kcalCarbohydrates: 64gProtein: 19gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 457mgPotassium: 534mgFiber: 4gSugar: 2gVitamin A: 1609IUVitamin C: 6mgCalcium: 221mgIron: 4mg
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