Healthy Vegan Pasta Recipe

This is actually the first vegan recipe I have ever cooked! I honestly have no interest in implementing a vegan diet. I love meat! However, with this chickpea pasta and the black beans combined, it already had 20g of protein! I stick to 20-25g in each meal so it just worked out that it wasn’t necessary to add meat.

I was a bit skeptical about adding the spaghetti squash, BUT it (surprisingly) has a similar texture as cheese! The stringy-ness of the squash plus the cheesy flavor of nutritional yeast was THE BEST COMBO! I hope you enjoy it has much as I did.

Ingredients

• 56g (dry) Banza rotini pasta
• 1/4 cup Muir Glen Mild Salsa
• 1/2 Spaghetti Squash
• 2 handfuls Spinach
• 1/2 cup Black Beans
• 1/2 tablespoon Avocado oil

Step 1 – Cook Spaghetti Squash

I prepared mine in the instant pot (pressure cook for 5 minutes); however, you can also bake it in the oven.

Step 2 – Cook Pasta

I measured out 56g dry, and then followed the stove top directions as suggested on the box.

Step 3 – Sauté Toppings

Drizzle and heat 1/2 tablespoon avocado oil in a pan. Once heated, add spinach, black beans and salsa. Cook on low heat until spinach is completely wilted.

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Step 4 – Combine Everything In One Bowl

In a bowl, add the cooked spaghetti squash first. Then, add the pasta followed by the sautéd mixture. Top with nutritional yeast and ENJOY!

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