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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

  1. 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. 

  2. 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:

  1. 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.

  2. Finally combine the pasta, green beans, cherry tomatoes, and cream sauce in a serving bowl and finish with a chiffonade of fresh basil. ENJOY!