White Bean & Artichoke Protein Pasta
Ingredients
- 12 oz Chickpea pasta Or other legume pasta.
- 2 cans (15 oz each) White beans Drained.
- 2 cups Artichoke hearts Quartered.
- 4 cups Spinach Fresh.
- 1/2 cup Sun-dried tomatoes Chopped.
- 1/2 cup Nutritional yeast
- 1 cup Almond milk
- 5 cloves Fresh garlic Minced.
- 2 tbsp Lemon juice
- 1 tsp Dried basil
- 3 tbsp Olive oil
Steps
- Cook chickpea pasta according to package directions, drain and reserve 1 cup pasta water.
- Heat olive oil in a large skillet over medium heat.
- Sauté garlic for 1 minute until fragrant.
- Add white beans, artichokes, and sun-dried tomatoes. Cook for 5 minutes.
- Add almond milk, nutritional yeast, basil, and lemon juice. Stir to combine.
- Add spinach and cook until wilted.
- Toss in cooked pasta, adding reserved pasta water to reach desired consistency.
- Season with salt and pepper to taste.
- Serve hot, optionally garnished with fresh basil.
Nutrition Info (per serving)
| Calories | 525 kcal |
| Protein | 32 g |
| Carbohydrates | 78 g |
| Fat | 14 g |
| Fiber | g |
| Sugar | g |