This delicious summer dish is so tasty! The pasta that is used is Banza chickpea based pasta which helps to boost the protein content of this dish. While chickpea pasta is a little pricey for the fiber and protein boost that you gain, it is definitely worth a try.
Now for the cheesy flavor… this dish gains it’s cheesy flavor from nutritional yeast which also brings along nutrition benefits because it is loaded with B-vitamins and adds protein too! You can purchase nutritional yeast in the ‘health food’ section of grocery stores or from on-line retailers like Amazon, click here for a link to purchase Nutritional Yeast from Amazon.
So if you haven’t guessed already, this recipe is vegan! If you think you won’t like vegan meals, this recipe could change your mind. Report back if you give it a try or even share a photo with Molly on social media (Instagram: @mollymorganrd, Twitter: @mollymorganrd, or Facebook!
The idea for this recipe came from Food and Wine Magazine!
Creamy Pasta Primavera - Photo: Molly Morgan
Creamy Pasta Primavera
Serves 6
Ingredients:
3 tablespoons olive oil, divided
1 small sweet onion, chopped
3 tablespoons garlic, minced
1 cup unsweetened cashew milk
2/3 cup cashews, soaked in 1 cup water and drained*
5 tablespoons nutritional yeast, divided
1 teaspoon sea salt, divided
1/2 teaspoon black pepper
1/2 cup whole wheat panko breadcrumbs
5 medium multicolored carrots, sliced
1 medium zucchini, chopped
1 cup frozen green peas, thawed
8 ounces Banza Rotini Pasta (or whole wheat pasta)
*Soak the cashews in water for at least 1 hour to soften
Directions:
1. Prepare pasta to package instructions and drain, reserving 1/2 cup of pasta cooking water.
2. Place zucchini and carrots on sheet pan, drizzle with one tablespoon of the olive oil, and roast at 425 degrees Fahrenheit for 20 minutes until roasted and lightly browned.
3. In skillet add one tablespoon of the olive oil and chopped onion, and two tablespoons of garlic. Cook over medium heat for 10 minutes, stirring often.
4. In a blender combine the cashew milk, drained cashews, three tablespoons of the nutrition yeast, 1/2 teaspoon of the salt, and pepper. Pulse until smooth. Set aside.
5. In a small skillet add remaining one tablespoon olive oil with the panko breadcrumbs, two tablespoons nutritional yeast, and one tablespoon garlic. Cook for about two minutes until panko is crispy and lightly toasted.
6. Return the pasta to the pot, add the roasted vegetables, peas, pasta cooking liquid, and sauce. Season with remaining salt. Serve topped with the panko mixture.
Nutrition Facts (per serving): 450 calories, 18 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 550 milligrams sodium, 58 grams carbohydrates, 10 grams fiber, 9 grams sugar, and 23 grams protein
