NUTRITION

SERVINGS

INGREDIENTS

2 oz dry soy chunks

0.5 cup canned cannellini beans

1 oz dry whole wheat penne

3 cloves fresh garlic

2 tbsp nutritional yeast

1 tsp extra virgin olive oil

0.25 cup low-sodium vegetable broth

1 tbsp fresh lemon juice

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rehydrate the soy chunks by soaking them in hot vegetable broth for 10 minutes, then drain and squeeze out as much liquid as possible.

• 2

  Boil the whole wheat penne in salted water according to package directions until al dente, reserving 2 tablespoons of the pasta water before draining.

• 3

  In a high-speed blender, combine the cannellini beans, nutritional yeast, lemon juice, and half of the garlic with a splash of vegetable broth, blending until completely smooth and creamy.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the rehydrated soy chunks until they are golden brown and crispy on all sides.

• 5

  Add the remaining minced garlic and baby spinach to the skillet, sautéing for 1-2 minutes until the spinach is just wilted.

• 6

  Lower the heat and fold the cooked pasta and the creamy bean sauce into the skillet, adding the reserved pasta water to reach your desired consistency.

• 7

  Season with sea salt and black pepper before serving in a warm bowl.