Before Logan left for college she asked me many times to teach her how to make one of her favorite dishes, “yeasty pasta,” which is made with nutritional yeast flakes. During the hustle and bustle of her senior year, that just didn’t happen, but over family weekend, I made the dish for Logan and her roommates, and fulfilled my promise to teach her how to make it. The great thing about this dish is that it packs a lot of punches: it comes together in just one pot, it’s loaded with nutrients (B vitamins, folate, zinc and protein to name a few), it can be made with whatever vegetables are in season (even frozen vegetables, if that’s what you have on hand) and, depending on the type of pasta you choose, can even be made gluten-free.
In a previous post I gave a tip about putting a pot of water on to boil as soon as you get home from work or school. This would be a great application for that tip. In the ingredients list, I used fresh vegetables that I had brought home from my Sunday morning farmers market haul, but mix it up. Use whichever greens and vegetables you prefer. Three to five vegetables are fine, according to your taste.
- 16-oz bag whole wheat penne pasta (or pasta of your choice, including gluten-free pasta)
- 2 C. Tatsoi (or greens of your choice, e.g. spinach, chopped kale, chard)
- 1 butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 C. sweet red pepper, diced
- 1 1/2 C. fresh black eyed peas, sliced into 2-inch pieces (these look similar to green beans or long beans)
- 3/4 C. nutritional yeast flakes
- 3 Tbsp. Earth Balance Original Buttery Spread (can substitute with olive oil or coconut oil)
- 1/4 C. Bragg Liquid Aminos
- 1 tsp. paprika
- 1 tsp. turmeric
- 1 Tbsp. Neapolitan Herb Balsamic Vinegar (can substitute lemon juice)
- pepper to taste
- Bring water to boil and cook pasta according to package directions. Keep a close eye on the pasta.
- Just before pasta reaches the al dente phase, add all of the vegetables. Cook until pasta reaches the desired tenderness and vegetables are cooked through. I like my vegetables to stay a little crisp, not overly soggy.
- Drain pasta and vegetables thoroughly and return to pot. Add remaining ingredients and stir well. Serve!