Description
A comforting and indulgent creamy pasta dish that is also packed with protein. This recipe is quick, easy, and customizable, making it a perfect weeknight meal to refuel and satisfy.
Ingredients
Scale
- 8 oz chickpea pasta
- ½ cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 zucchini, chopped
- 1 cup spinach
- ½ cup cherry tomatoes, halved
- ½ block firm tofu or 1 cup cooked shredded chicken
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook the chickpea pasta in boiling salted water according to package directions. Drain, reserving ¼ cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent. Add minced garlic and cook until fragrant.
- Add chopped zucchini and cherry tomatoes to the skillet. Cook for 5-7 minutes until tender. Add crumbled tofu or shredded chicken, then stir in spinach until wilted.
- Reduce heat to low. Stir in Greek yogurt, nutritional yeast, lemon juice, salt, and pepper. Add a splash of reserved pasta water to create a silky sauce.
- Add the cooked pasta to the skillet. Toss until evenly coated in the creamy sauce. Adjust seasoning and garnish with red pepper flakes if desired.
Notes
- For a vegan option, use plant-based yogurt and tofu.
- For a gluten-free meal, use a certified gluten-free chickpea pasta.
- To boost creaminess, blend Greek yogurt with a little cooked zucchini before adding.
- Nutritional yeast provides a cheesy flavor.
- Variations include adding other vegetables like peas, broccoli, or mushrooms.
- For a non-dairy-free option, add grated parmesan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American, Healthy Fusion
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 420
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g