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Vegan Whole Grain Rotini with Adamame and Spinach

10:08 AM

As the weather heats up, this recipe is fantastic either eaten hot as a light dinner or eaten chilled as a pasta salad.  Either way, it's great to eat out on the porch in the sunshine.

This is a spinoff of my recipe for Pasta Shrimp and Peas that I shared last year around this time.  Both of these recipes have proven to be kid pleasers. 

Whole Grain Rotini with Adamame and Spinach
1 lb whole grain rotini pasta, cooked al dente'
12 oz. adamame (either fresh, or frozen)
12-16 oz Spinach (the mature kind, fresh or frozen), chopped
3 or 4 green onions or a handfull of  foraged onion grass, minced
1/4 cup nutritional yeast flakes
1 tbsp garlic powder
Olive oil
salt to taste

Heat about 4 tbsp olive oil in a large skillet. Add all the ingredients except for the rotini  to the skillet.  Cook until the adamame become fork tender, then add the rotini.  Add a bit more olive oil if needed while thoroughly combining the ingredients in the skillet. 

Serve hot and enjoy, or chill and serve the next day.  

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