This Banza Rotini with Leeks and Shiitake Mushrooms is a protein-packed dish. If you eat a plant-based diet and protein intake is on your mind, this recipe is for you. Take comfort in knowing that just the pasta part of the meal already contains 25 grams of clean, plant-based protein. Banza is awesome that way, because their pastas are made from chickpeas. You eat pasta, you eat chickpeas! Whatever you add to this will simply boost your nutrient intake, so it’s a hefty good start!
Here, I used one of my favorite combinations: mushrooms and leeks. The slowly cooked leeks become silky savory, and the coconut milk brings you a nice dose of healthy fats along with the creaminess that is so pleasant with mushrooms. I add some warming jerk spices, to complete the flavor profile, in a simple addition, but you could skip that step and still get something fabulous, all in one pot, with less than 10 ingredients!
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
For another wonderful Banza recipe, check out the Banza Ziti Bolognese with Italian Sausage.
PrintBanza Rotini with Leeks and Shiitake Mushrooms
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 package Banza Rotini, cooked according to package directions
- 2 tablespoons olive oil
- 2 leeks, cleaned well, sliced once lengthwise, and then thinly crosswise
- 1 sprig fresh thyme
- 7 oz shiitake mushrooms, trimmed, sliced thin
- 2 teaspoons jerk spice mix (optional)
- 1 can coconut milk
- 1 tablespoon fresh parsley, chopped
- 1/3 cup toasted pecan halves (optional)
- Sea salt and pepper
Instructions
In a large cast iron skillet, heat the oil over medium heat. Add the leeks, the thyme, generous pinches of sea salt and pepper, and cook slowly, stirring often, until the leeks are soft and tender, about 8-10 minutes. Then add the mushrooms and cook until they are tender, about 5 minutes more. Add the jerk spices and mix well. Add the coconut milk and heat through. Add the cooked pasta, mix well, and take off the heat. Taste and adjust seasonings, if necessary. Garnish with fresh parsley and toasted pecans.
Rotini de garbanzo avec poireaux et shiitakes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 portions 1x
Ingredients
- 1 boîte de pâtes de garbanzo, cuites selon les directives
- 2 c. à soupe d’huile d’olive
- 2 poireaux, propres et coupés en deux sur la longueur et ensuite en tranches minces
- 1 branche de thym frais
- 7 onces de champignons shiitake, parés et coupés en tranches minces
- 2 c. à thé de mélange à épices jerk (en option)
- 1 boîte de lait de coconut
- 1 c. à soupe de persil frais, émincé
- 1/3 tasse de noix de pécan (en option)
- Sel de mer et poivre, au goût
Instructions
Dans une grande poêle de fonte, chauffer l’huile à feu moyen. Ajouter les poireaux, le thym, et de généreuses pincées de sel de mer et de poivre. Cuire doucement, en brassant souvent, jusqu’à ce que les poireaux soient tendres, de 8 à 10 minutes. Ajouter ensuite les champignons et cuire jusqu’à ce qu’ils soient tendres, environ 5 minutes de plus. Ajouter le mélange d’épices jerk et bien mélanger. Ajouter le lait de coconut et mélanger. Ajouter les pâtes cuites, réchauffer, ajuster les assaisonnements si nécessaire, et retirer du feu. Garnir de persil frais et des noix de pécan rôties. Bon appétit!
