As a vegan, there’s a comfort in knowing that just the pasta part of my meal already contains 25 grams of clean, plant-based protein. Banza is awesome that way, because their pastas are made from chickpeas, plain and simple. You eat pasta, you eat chickpeas! Whatever I add to this will simply boost my nutrient intake, so it’s a hefty good start!
Here, I used one of my favorite combination: mushrooms and leeks. The slowly cooked leeks become silky savory, and the coconut milk brings you a nice dose of healthy fats along with the creaminess that is so pleasant with mushrooms. I add some warming jerk spices, to complete the flavor profile, in a simple addition, but you could skip that step and still get something fabulous, all in one pot, with less than 10 ingredients!
- 1 package Banza Rotini, cooked according to package directions
- 2 tablespoons coconut oil
- 2 leeks, cleaned well, sliced once lengthwise, and then thinly crosswise
- 1 sprig fresh thyme
- 7 oz shiitake mushrooms, trimmed, sliced thin
- 2 teaspoons jerk spice mix (optional)
- 1 can coconut milk
- 1 tablespoon fresh parsley, chopped
- 1/3 cup toasted pecan halves (optional)
- Sea salt and pepper
In a large cast iron skillet, heat the oil over medium heat. Add the leeks, the thyme, generous pinches of sea salt and pepper, and cook slowly, stirring often, until the leeks are soft and tender, about 8-10 minutes. Then add the mushrooms and cook until they are tender, about 5 minutes more. Add the jerk spices and mix well. Add the coconut milk and heat through. Add the cooked pasta, mix well, and take off the heat. Taste and adjust seasonings, if necessary. Garnish with fresh parsley and toasted pecans.
Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram. Bon appétit!