Banza Penne cooked al dente, tossed with a luscious garlic, lemon, + white wine cream sauce along with trimmed green beans and heirloom cherry tomatoes.
Voila! My entry for the BANZA+PLANTS recipe contest. Here ya have it!
For those that don’t know, Banza is a pasta made with chickpeas and pea protein. Still so scrumptious, however the protein and fiber are turned all the way up, and the carbs are turned down. A DELICIOUS alternative to traditional p a s t a !
This dish was a good reminder for me of the importance and value of fresh, ripe produce. I have to say…these heirloom cherry tomatoes were quite possibly the sweetest, most flavorful tomatoes I’ve ever had.
Anyway, this dish is just p e r f e c t for the days of Spring and Summer ahead. The sauce is light, creamy, and absolutely flavorful. I adore the addition of the green beans and tomatoes, but you could swap out for your favorite seasonal veg. ENJOY!
Banza PENNE + Plants PRIMAVERA!
Ingredients
- 1 box Banza Penne
- 1 cup cashew cream (blend 1 cup raw cashews + 1/2 cup water)
- 1-2 cloves garlic minced
- 1/4 cup dry white wine I usually use a Pinot Grigio
- the juice of half a lemon or about 1 tablespoon
- 1 tablespoon nutritional yeast
- 1 tablespoon coconut oil or vegan butter
- S + P to taste
- 1/2 pound fresh green beans blanched and shocked in ice water to keep bright green color
- 1 cup heirloom cherry tomatoes
- 1 handful fresh basil chiffonade
Instructions
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Fill a large pot 3/4 of the way with water, cover, and bring to a boil. Add the green beans to the boiling water. Cook the green beans for 5-7 minutes. Next, using a small handheld strainer or tongs, remove the green beans from the hot water and add them to a bowl filled with ice water. Trim and cut the green beans to noodle length.
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Add the Banza pasta to the boiling water and cook for 8-9 minutes or until desired consistency. Once cooked, strain the pasta, run under cold water, and set aside.
For the sauce:
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Add the butter or oil to a hot sauce pan over medium/med-low heat. Next, add the minced garlic to the pan and sauté for a minute or two. Next add the white wine and lemon juice. Cook down for 5 minutes. Add the cashew cream and nutritional yeast, and salt and pepper to taste.
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Finally combine the pasta, green beans, cherry tomatoes, and cream sauce in a serving bowl and finish with a chiffonade of fresh basil. ENJOY!
