This pasta is protein-packed and veggie-loaded. Perfect for when you're looking for healthy comfort food, or a meat-free dinner.
I used Banza pasta, which is pasta made from chickpeas and pea protein. I order it from Thrive Market, like most of my dry goods (click here to save 25% on your first order!) I think it's super tasty, but use whatever pasta you like!
Creamy Veggie Pasta
- 8-ounce box Banza rotinis or penne
- 2 heads broccoli, chopped
- 1 bunch greens (kale, Swiss chard, spinach, etc), chopped
- 2 cloves garlic, diced
- Olive oil
- 14-ounce can artichoke hearts (in water), drained
- 1 cup fresh basil
- 1 cup fresh parsley
- 3 Tablespoons olive oil
- 1 Tablespoon Primal Kitchens avocado oil mayo
- 1 teaspoon onion powder
- 1 teaspoon oregano
- salt and pepper to taste
Cook pasta according to directions on box.
While pasta water is boiling, add veggies and garlic to a large fry pan with a few glugs of olive oil and some sea salt. Add a couple tablespoons of water and cover. Cook on medium heat until tender.
Meanwhile, add all sauce ingredients into a blender and blend. When pasta is done cooking, stir in the sauce. Season with salt and pepper to taste. Stir in cooked veggies and serve hot!