NUTRITION

SERVINGS

INGREDIENTS

3 oz chickpea penne pasta

4 oz silken tofu

0.5 cup shelled edamame

2 tbsp nutritional yeast

1 tsp Cajun seasoning

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 medium red bell pepper

0.25 medium yellow onion

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

PREPARATION

• 1

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

• 2

  While the pasta cooks, thinly slice the red bell pepper and yellow onion into strips.

• 3

  In a high-speed blender, combine the silken tofu, nutritional yeast, Cajun seasoning, garlic powder, onion powder, lemon juice, and water until the mixture is completely smooth and creamy.

• 4

  In a large non-stick skillet over medium heat, sauté the sliced peppers and onions with a splash of water for 5 minutes until they are tender and slightly charred.

• 5

  Add the cooked pasta, shelled edamame, and the blended Cajun alfredo sauce to the skillet with the vegetables.

• 6

  Toss everything together for 2 minutes until the sauce is warmed through and coats the pasta evenly, adding an extra tablespoon of water if the sauce becomes too thick.

• 7

  Season the dish with sea salt and black pepper to taste before serving in a large bowl.