NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea pasta

8 oz Silken tofu

2 cup Cremini mushrooms

2 cup Baby spinach

0.25 tbsp Extra virgin olive oil

2 tbsp Nutritional yeast

2 clove Garlic

0.25 cup Vegetable broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the silken tofu, nutritional yeast, lemon juice, onion powder, sea salt, and black pepper into a high-speed blender and process until completely smooth.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

• 4

  Add the minced garlic and sliced cremini mushrooms to the skillet, sautéing for 5-7 minutes until the mushrooms have released their moisture and turned golden brown.

• 5

  Pour the vegetable broth into the skillet to deglaze, then add the baby spinach and stir until just wilted.

• 6

  Reduce the heat to low and pour the blended tofu cream sauce into the skillet, stirring constantly to warm through without boiling.

• 7

  Drain the pasta and add it directly to the skillet, tossing gently to coat every noodle in the rich, creamy sauce before serving.