Name: Bean Pasta with California Creamed Peas
Yield: 4
Ingredients: 8 ounces dry bean pasta, any variety, cooked according to package direction; 1 1/2 cups chopped zucchini, peeled or unpeeled or fresh or frozen chopped cauliflower or broccoli; 16 ounces frozen green peas, thawed; 1 jar (1 1/4 cups) Dr. Fuhrman's Mushroom Alfredo Sauce (see note)

Serves

Ingredients

8 ounces dry bean pasta, any variety, cooked according to package direction

1 1/2 cups chopped zucchini, peeled or unpeeled or fresh or frozen chopped cauliflower or broccoli

16 ounces frozen green peas, thawed

1 jar (1 1/4 cups) Dr. Fuhrman's Mushroom Alfredo Sauce (see note)

Instructions

Heat 2-3 tablespoons of water in a saute pan and water saute peas and zucchini until zucchini just starts to soften. Stir in Mushroom Alfredo Sauce and heat through. Stir in cooked bean pasta.

Dr. Fuhrman's Mushroom Alfredo Sauce or homemade cashew cream sauce may also be used with kale, spinach, broccoli or other steamed vegetables.

Note: To make your own cashew cream sauce, place 1/2 cup raw cashews, 2 tablespoons hemp seeds, 1/2 cup unsweetened soy, hemp or almond milk, 1/4 cup dehydrated onion flakes and 1 tablespoon nutritional yeast in a high-powered blender and blend until smooth and creamy.

Nutrition Facts

Calories 445, Protein 27 g, Carbohydrates 66 g, Sugars 7 g, Total Fat 10.3 g, Saturated Fat 1.3 g, Cholesterol 0 mg, Sodium 188 mg, Fiber 18 g, Beta-Carotene 1440 ug, Vitamin C 34 mg, Calcium 248 mg, Iron 8.7 mg, Folate 97 ug, Magnesium 37 mg, Potassium 284 mg, Zinc 3.6 mg, Selenium 2.2 ug

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Bean Pasta with California Creamed Peas