Creamy Legume Pasta with Bresaola and Veggie Medley
Indulge in a luscious, plant-based pasta featuring legume noodles, tender bresaola, and a vibrant medley of seasonal vegetables. The velvety sauce binds the dish together, while offering a delightful twist on a classic Italian recipe. With hints of garlic and herbs, this pasta is both nutritious and satisfying, making it the perfect dinner option for any day of the week.
ingredients
- 8 ounces legume pasta (chickpea or red lentil)
- 4 ounces bresaola, thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 small zucchini, sliced
- 1 small red bell pepper, sliced
- ½ cup baby spinach leaves
- 1 cup vegetable broth
- ½ cup unsweetened plant-based milk (such as almond or oat)
- 1 teaspoon dried Italian herbs
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
steps
- 1.
Cook the legume pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- 3.
Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Sauté for 5-6 minutes until the vegetables are tender-crisp.
- 4.
Stir in the baby spinach leaves and cook for an additional minute until wilted.
- 5.
In a small bowl, whisk together the vegetable broth, plant-based milk, dried Italian herbs, salt, and pepper.
- 6.
Pour the sauce mixture into the skillet and bring to a simmer. Cook for 2-3 minutes until the sauce slightly thickens.
- 7.
Add the cooked legume pasta to the skillet and toss well to coat it with the sauce.
- 8.
Place the bresaola slices on top of the pasta mixture and cover with a lid. Let it sit for 2 minutes to allow the bresaola to slightly warm.
- 9.
Remove from heat and garnish with fresh basil leaves. Serve hot and enjoy!