Plant-based Protein Power Pasta

Sometimes, inspiration strikes on a Meatless Monday. I was in the mood for a creamy penne dish from a restaurant, but promised myself to cook something healthy, vegan and protein-packed tonight. What to do?

Start boiling salted water and cook a box of Banza chickpea penne pasta.

Dice half a white onion fine, along with a few garlic cloves. I used a KitchenAid food chopper. Sautée in olive oil over medium-low heat until soft and translucent. Don’t rush it!

Add the cooked mixture to a Vitamix blender with a couple handfuls of raw mixed nuts/seeds (we had cashews, almonds, macadamia nuts, walnuts and pepitas), some vegetable broth and a healthy shake of nutritional yeast. Blend on the soup setting until smooth and creamy. Salt to taste. You'll swear you're eating a rich cream, butter and cheese sauce from a restaurant.

Meanwhile, in the same pan, throw a bag of frozen sliced mixed mushrooms, a rinsed can of chickpeas and a big bag of frozen broccoli florets in over medium heat. Cover and cook through.

Add the penne and sauce to the pan with the vegetables and stir to coat.

Dinner is served! It’s delicious, filling and deceptively healthy. Plus, you’ll have plenty of leftovers for quick lunches while working from home this week.