NUTRITION

SERVINGS

INGREDIENTS

3 oz chickpea pasta

0.25 cup non-fat Greek yogurt

2 tbsp tomato paste

0 tbsp vodka

2 tbsp nutritional yeast

0.25 tsp extra virgin olive oil

1 cup fresh baby spinach

1 medium shallot

2 cloves garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

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

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  In a large skillet over medium heat, add the olive oil and sauté the finely minced shallot and garlic until translucent and fragrant.

• 4

  Stir in the tomato paste and red pepper flakes, cooking for 2 minutes to deepen the flavor and caramelize the paste.

• 5

  Pour in the vodka to deglaze the pan, stirring constantly until the liquid has mostly evaporated.

• 6

  Reduce the heat to low and whisk in the Greek yogurt, nutritional yeast, and reserved pasta water until a smooth, creamy sauce forms.

• 7

  Add the fresh baby spinach and cooked pasta to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated.

• 8

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