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. I think it's super tasty, but use whatever pasta you like!

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PASTA INGREDIENTS

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

SAUCE INGREDIENTS

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

INSTRUCTIONS

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!