Creamy Veggie Pasta

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!