Sprouted Pasta Recipe: Whole Grain Penne with Roasted Zucchini and Shitake

By Andrew and Ivy Larson

Ingredients 
  • 4 large medium zucchini, trimmed and cut into 1/4 inch thick rounds and then cut in half again (see photo above)
  • 7 ounces shitake mushrooms, cut into bite-sized pieces using kitchen shears
  • 8 large shallots, thinly sliced
  • 4 garlic cloves, crushed
  • 3 tablespoons extra virgin olive oil, divided
  • 2 teaspoons crushed red pepper, divided (use more or less to taste)
  • Unrefined sea salt, to taste
  • 1/4 cup organic grass-fed yogurt (such as Siggis)
  • 1/4 cup organic hemp seeds (such as Nutiva)
  • 1 tablespoon nutritional yeast
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons hemp milk
  • 1 box (16 ounces) Food for Life Pasta: Ezekiel Pasta 4:9 Sprouted Whole Grain Penne
  • 1 can (15 ounces) organic BPA-free garbanzo beans (such as Eden Organics), rinsed and drained
  • 1 cup chopped fresh basil
  • Juice from 1/2 lemon
  • 3/4 cup pine nuts, processed into crumbs with a food processor
Directions 
  1. Preheat oven to 400 degrees. Toss zucchini, mushrooms, shallots, garlic cloves and 2 tablespoons olive oil in a large bowl. Spread the vegetable mixture on 2 large baking sheets. Sprinkle with 2 teaspoons crushed red pepper and salt to taste. Roast the vegetables until tender, turning occasionally, 30-35 minutes.
  2. In a blender add the yogurt, hemp seeds, nutritional yeast, Parmesan cheese and hemp milk. Process until smooth and creamy. Set aside.
  3. Bring a large pot of salted water to a boil; add the penne and cook 4-5 minutes (sprouted pasta cooks fast so keep your eye on it!) Drain the pasta and transfer back to the large pot.
  4. Toss pasta with 1 tablespoon extra virgin olive oil, garbanzo beans, the remaining crushed red pepper and salt to taste. Turn the heat to medium-low and add the hemp-cheese mixture; gently stir to combine. Stir in the basil. Transfer the pasta-vegetable mixture to a large 9 x 12-inch baking dish. Squeeze lemon juice on top. Sprinkle the pine nut crumbs on top of the pasta. Bake at 450 degrees for 8 minutes and serve warm.

Serves 8

Name:
Andrew and Ivy Larson

*The Food For Life product in this recipe is Yeast Free, High Fiber, Sprouted Grains, Diabetic Friendly. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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