Corn-Free,
Dairy-free,
Diabetic friendly,
foraging,
from scratch,
Little Kids in the Kitchen,
nutritional yeast,
Spinach,
Spring,
Vegan,
whole foods,
Whole grain
Vegan Whole Grain Rotini with Adamame and Spinach
10:08 AMAs 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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