NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chickpea pasta

4 oz Silken tofu

4 tbsp Nutritional yeast

1.5 cups Cremini mushrooms

2 cups Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Reserved pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Before draining the pasta, carefully reserve 0.25 cup of the starchy pasta water and set it aside.

• 3

  In a high-speed blender, combine the silken tofu, nutritional yeast, garlic, sea salt, and black pepper until the mixture is completely smooth.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the sliced cremini mushrooms until they are golden brown and tender.

• 5

  Add the baby spinach to the skillet and cook for 1-2 minutes until the leaves are just wilted.

• 6

  Lower the skillet heat to medium-low, then add the cooked pasta, the blended tofu sauce, and the reserved pasta water.

• 7

  Toss everything together for 2 minutes until the sauce thickens into a creamy consistency and coats the pasta evenly.