Wild Macaroni and No-Cheese

(1)

Minutes to Prepare: 25
Minutes to Cook: 7

Number of Servings: 4

Ingredients

1 box of Ancient Grain Quinoa Pasta (regular pasta is ok too- this is gluten/wheat free and high protein)1 cup arugula leaves, whole4 Tbsp. tofu sour cream (for vegan dish)1/2 cup soy mozarella cheese (for vegan dish)1/2 cup chopped onions2 medium banana peppers, chopped (other kinds of peppers ok too)2 Tbsp. nutritional yeast1 heaping Tbsp. pinenuts

Directions

Boil pasta according to package- mine was 7 minutes. About 1.5 minutes before pasta is done, drop whole arugula leaves into water, submerge. When complete, strain and cut arugula (I used scissors), return to pot. Add remaining ingredients, mix well. Feel free to salt or pepper to taste, although I enjoyed the cheesy flavor so much that I did not add anything else.

Number of Servings: 4

Recipe submitted by SparkPeople user BEBEKAH.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 331.7
Total Fat: 7.1 g
Cholesterol: 0.0 mg
Sodium: 185.0 mg
Total Carbs: 58.1 g
Dietary Fiber: 6.9 g
Protein: 11.3 g

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Member Reviews

HOPE2BE
This is an unusual recipe. I'm not familiar with arugula leaves. I will have to look for them but thank God we have a Fox Farm here for those kinds of things. - 10/12/09

Reply from BEBEKAH (10/12/09)
Yes, I had never had them either until I joined a Community Supported Agriculture crop share, and now I get a big bag every week! I like to use it any place I would normally use spinach, although it has a stronger "pepperier" flavor. Thanks for checking it out!