This protein pasta recipe is really simple and delicious. If you were to try the pasta you would think it has loads of butter or cream. But nope! I used little vegan cream cheese and whole lotta cauliflower to make it creamy! I finished the pasta with a drizzle of truffle oil which worked so well with mushrooms and sage.
I used protein pasta Banza (chickpea based) but you can use any pasta of your liking it will come out just as good. I just like the nutrition aspect of this particular pasta and that’s why I prefer it.
I hope you enjoy this pasta dish as much as I did!
1 4 oz package of shiitake mushroom (sliced)
1/2 cup of shredded carrots
3/4 cup of scallions
4 garlic cloves
1 cup of riced cauliflower (raw, uncooked)
2 tbs of plain almond milk cream cheese (I used Kite Hill)
1 tbs of fresh sage (chopped)
1/2 tsp of kosher salt
1/2 box of Banza Pasta (any shape of your liking!)
1/2 cup of olive oil
1/4 cup of fresh water + 1/4 cup of reserved water from pasta
Drizzle of Truffle oil (I used Carter & Cavero)
Warm up the olive oil and add scallions, carrots and garlic; After about 3 minutes add mushrooms and fresh sage; cook for about 2 minutes and add salt & cream cheese; Stir until combined and add 1/4 cup of water. Cook for another minutes until the veggies are well combined; Set aside
Cook pasta according to instructions (I usually cook it for 7 min and it comes out perfectly tender); reserve 1/4 cup of the cooking liquid and drain the rest;
Add pasta and reserved liquid to the mushroom mixture and stir until combined.
Drizzle with little truffle oil and enjoy!