You’ll want to devour this new comfort classic, ZENB Truffle Mushroom Mac and Cheese. Made with ZENB Elbows Pasta and our new ZENB Creamy Mushroom, Cauliflower, and Garlic Gourmet Sauce, this decadent escape will warm you and anyone you choose to share it with in under 30 minutes. This dish is also a good source of protein and a good source of fiber.
1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas
1 tablespoon olive oil
6 mini bell peppers, cut into 1/2-inch strips
1 small red onion, thinly sliced
1/2 teaspoon each kosher salt & ground black pepper
1 carton (15.5 ounces) ZENB Creamy Mushroom, Cauliflower & Garlic Sauce
3 large cloves garlic, thinly sliced
1 yellow squash, cut in half lengthwise, cut into 1/4-inch-thick slices
2 cups loosely packed baby spinach
2 tablespoons grated Parmigiano-Reggiano
1 tablespoon small Italian parsley leaves
- Cook ZENB Pasta according to package directions. Reserve 1/4 cup pasta cooking water; drain.
- Meanwhile, heat oil in large skillet on medium heat until shimmering. Add peppers, onions, salt & pepper; cook 2-3 minutes until crisp-tender. Add garlic; stir 1 minute until fragrant.
- Stir in reserved pasta water, ZENB Sauce, yellow squash and pasta. Cook 1-2 minutes, stirring occasionally, until heated through. Remove pan from heat; add spinach. Toss gently until wilted. Sprinkle with Parmesan and parsley before serving.
Substitute gruyere for a decadent option.
|Serving size: 260g|
|Amount per serving*||% Daily Value|