VEGGIE LOADED PASTA

INGREDIENTS

Serves 4-6

• 500 grams of pasta (or chickpea pasta for added protein)

• 1 pound of broccoli (can be frozen)

• 2 cups of mixed veggies (pictured: green beans, peas, carrots, but you could also use zucchini, spinach, kale, or any veggie you like)

• 1-2 tablespoons vegan butter (or olive oil)

• Roughly 1/4 cup of sun-dried tomatoes

• 1/2 cup of vegan parmesan

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon nutritional yeast

Optional

• If not using a high protein pasta like chickpea pasta, you could always mix in one 15oz. can of drained chickpeas!

RECIPE

1. Cook 500g of pasta according to package instructions.

2. While pasta is cooking, heat a large pan over medium heat with a splash of oil or some cooking spray.

3. Once the pan is hot, add one pound of chopped broccoli and two cups of chopped mixed veggies. Allow any frozen veggies to thaw completely before moving on to next step.

4. Once pasta is cooked, drain well and add pasta to pan with veggies.

5. Then add all remaining ingredients (one or two tablespoon of vegan butter, one fourth cup sun-dried tomatoes, one half cup of vegan parm, one half teaspoon salt, one half teaspoon pepper, one tablespoon nutritional yeast).

6. Stir well and serve!

Click here for a printable PDF version of this recipe.