Pasta Primavera using leftover grilled veggies from weekend BBQing! This is a plant based dish that has over 25g protein & 11g+ fiber!!
Black Bean Spaghetti (19c 25p 11fiber?)
Grilled veggies – sliced (i used zucchini, bell pepper, red onion, broccoli)
Handful of Cherry Tomatoes – halved
2-3 Tbsp Classic Hummus (or any flavor you like, I used my homemade hummus recipe on membership site)
Pasta Water (reserved when draining the spaghetti)
Fresh Herbs (I used parsley, basil & dill)
Grated Parm Cheese or Make Vegan Parm:
1/4 c raw cashews
2 Tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
Boil water & cook Black Bean Spaghetti (I cooked mine for 4 min & it was perfect)
In the meantime, take out the bowl you’ll be eating out of and put grilled veggies in the bowl – this will ensure you’re not making too much because you’re visually seeing how much is in the bowl you’re going to eat.
Drain Pasta reserving some of the pasta water & set aside. In a bowl take 2-3 Tbsp hummus, stir in a few spoonfuls of pasta water at a time until you reach a creamy Alfredo like consistency. Set aside.
Put a pan on med high heat w/ 1tsp oil or spray, add veggies & cherry tomatoes, salt & sprinkle garlic powder. Stir to warm about 2-3 min. Add cooked Spaghetti, lemon juice, garlic powder & oregano. Stir with a fork breaking up the spaghetti if it’s stuck together. Add the hummus “sauce” and fresh herbs. Stir & taste. I find the black bean spaghetti needs a good amount of salt and seasoning so don’t be afraid to add more salt & garlic.
Place pasta primavera in your bowl. In a blender or food processor (I used my Ninja Blender) pulse ingredients for vegan parmesan cheese & sprinkle on top of the pasta, or skip this step and sprinkle on parm cheese of your choice.
This is 100% going to be a weekly staple, it was THAT good! Enjoy & tag me if you make this! #healthiseasy #plantbased #highproteinvegan #soyfree #glutenfree #vegandinner #easyveganrecipes