Remember that time I said mexican food is my weakness…. well my other weakness is cheesy, gluttonous pasta. (oh and chocolate…. I have a lot of weaknesses…) Like I have also mentioned before, dairy and I aren’t on the greatest of terms. I still indulge but wanted to find something to satisfy the craving. Have you heard of nutritional yeast? I used it in my Vegan Mac and Cheese recipe but didn’t really understand it’s true star power until this recipe. Not only does it add a cheesy flavor to dishes it is also chalked full of NUTRITION. (I guess I should have realized that from the name but I digress.)
5 Surprising Facts about Nutritional Yeast
- It’s a vegetarian source of Vitamin B12. Vitamin B12 is so important and most sources are animal based so this is a big deal.
- It’s high in Protein.
- It’s high in Fiber. Fiber helps regulate our blood sugar. A tiny serving of nutritional yeast has 3 grams of Fiber.
- It’s Gluten Free.
- It’s high in Folic Acid. All my mamas and mama-to-bes know how important folic acid is for us and especially in preventing things like spina bifida in our babies.
- 18oz whole wheat pasta (I used penne)
- 1 head of broccoli; chopped
- 1/2 tbsp olive oil
- 1/2 red onion; chopped
- 1 tbsp minced garlic
- 8 oz sliced mushrooms
- 2 zucchinis; sliced and quartered
- 1 red bell pepper; diced
- 2 cans diced tomatoes
- 1 cup fresh basil; chopped (divided)
- 1/4 cup starchy pasta water
- 1/3 cup nutritional yeast
- Salt and Pepper
- Pine nuts for topping
Cook pasta and broccoli until just al dente and then strain. (Save 1/4 cup of the pasta water.)
Saute the red onion. garlic, bell pepper and zucchini in the olive oil for 3-4 minutes. Then add the mushrooms and continue cooking.
After a few minutes add the cans of tomatoes and 1/2 of the basil. Saute for 2 minutes. Then add in the broccoli and pasta. Add in the starchy water and the nutritional yeast. COmbine and then cover. Let it sit for 5 minutes.
Top with fresh basil and pine nuts.