1. In a pot over medium-high heat, bring the milk and broth to a boil. Add the pasta and stir. Cook over medium heat for four to six minutes, stirring frequently, until the pasta is just cooked to al dente. The pasta will continue to cook in the next steps.
2. Stir in the sun dried tomato pesto, spinach, and nutritional yeast. Cook for one to two more minutes, allowing the spinach to wilt and the sauce to thicken.
3. Divide onto plates and enjoy!
Leftovers
Best enjoyed immediately. Refrigerate in an airtight container for up to two days.
Serving Size
One serving is equal to approximately two cups.
Nut-Free
Use coconut milk, hemp seed milk or oat milk instead of almond milk.
Chickpea Pasta
Cooking time may vary depending on the pasta’s shape. Check tenderness during cooking.
Ingredients
Directions
1. In a pot over medium-high heat, bring the milk and broth to a boil. Add the pasta and stir. Cook over medium heat for four to six minutes, stirring frequently, until the pasta is just cooked to al dente. The pasta will continue to cook in the next steps.
2. Stir in the sun dried tomato pesto, spinach, and nutritional yeast. Cook for one to two more minutes, allowing the spinach to wilt and the sauce to thicken.
3. Divide onto plates and enjoy!
Leftovers
Best enjoyed immediately. Refrigerate in an airtight container for up to two days.
Serving Size
One serving is equal to approximately two cups.
Nut-Free
Use coconut milk, hemp seed milk or oat milk instead of almond milk.
Chickpea Pasta
Cooking time may vary depending on the pasta’s shape. Check tenderness during cooking.
