A quick and healthy pasta meal that is filling and tastes great. The vegetables can be modified for any season, so this recipe will work any time of year. A pre-chopped veggie mix will get dinner on the table in record time!
Course Main Course
Cuisine American, Italian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 263kcal
Author Laura Yautz
Ingredients
8ozChickpea Pasta(rotini or penne work best)
1tablespoonOlive Oil
12ozPre-chopped Assorted Vegetables OR 3 ½ - 4 cups Chopped Assorted Vegetables
4Garlic cloves,minced
2teaspoonItalian Seasoning
¼teaspoonGround Pepper,or more to taste
½cupSundried Tomatoes in Oil,drained and sliced
2tablespoonCapers,drained and minced
3cupsUnsweetened Cashew Milk
2tablespoonCornstarch
3cupsBaby Spinach
Instructions
Bring a large pot of water to a boil, and cook the chickpea pasta according to the package instructions. Drain, and set aside (drizzle with a bit of oil if needed to prevent sticking).
Meanwhile, heat a large skillet over medium heat, with oil in it.
Add vegetables, garlic, Italian seasoning, and pepper, and saute until the vegetables start to caramelize; about 5-10 minutes.
Add the sundried tomatoes and capers, and cook another 1-2 minutes.
Whisk the cornstarch into the cold cashew milk.
Slowly pour the cashew milk into the skillet with the vegetables. Reduce heat to low, and simmer until the sauce thickens, about 3-5 minutes.
Turn off the heat, and add the spinach. Stir until the spinach is wilted.