Margherita pasta

Difficulty: 2/5

Preparation and cooking time: 35 minutes

Servings: 4

Cost per serving: $2.10 (total cost: $8.40)

Cost per 2000 kcal: $9.91

Nutrition facts per serving
CALORIES PER SERVING (kcal): 424         (calories in whole recipe: 1696)
Proteins	44%	24.6g	Protein: lysine	32%	0.6g
			Protein: methionine	28%	0.2g
			Protein: isoleucine	39%	0.7g
Carbohydrates	42%	54.8g	Fibers	34%	13.0g
			Net carbs	n/a	41.8g
			Sugars	n/a	4.7g
Fats	23%	15.5g	Omega-3	99%	1.6g
			Omega-6	45%	7.7g
			Saturated fats	n/a	1.7g
Vitamin B1	729%	8.8mg	Vitamin B2	667%	8.7mg
Vitamin B3	337%	54.0mg	Vitamin B5	30%	1.5mg
Vitamin B6	676%	8.8mg	Folate	73%	292.7μg
Vitamin A	5%	49.8μg	Vitamin C	16%	15.3mg
Vitamin E	7%	1.1mg	Vitamin K	21%	25.3μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	10%	105.6mg	Copper	80%	0.7mg
Iron	61%	4.9mg	Magnesium	39%	156.6mg
Manganese	122%	2.8mg	Phosphorus	69%	483.7mg
Potassium	19%	924.8mg	Selenium	128%	70.7μg
Zinc	50%	5.6mg	Sodium to taste

Ingredients:

FOR SAUCE

• 2 1/2 cups soy milk
• 5 tbsp nutritional yeast
• Black pepper to taste
• 2 tbsp whole-wheat flour
• Salt to taste

FOR PASTA

• 500g whole-wheat spaghetti/linguine
• 2 cups finely chopped arugula (or spinach/kale for different taste)
• 2 cups quartered cherry/grape tomatoes
• 3 cloves chopped garlic
• 1/2 cup chopped walnuts (hazelnuts and almonds also work)
• 2 tbsp nutritional yeast
• Black pepper to taste
• 1 lemon (optional)
• Chopped walnuts (optional)

Instructions:

• In a large bowl, stir together the arugula, the tomatoes, the garlic, the walnuts, the nutritional yeast, and some salt and black pepper. Let sit on the side.
• Bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
• In the meantime, heat up the soy milk on medium heat in a pot for 5 minutes, stirring every now and then to prevent it from sticking to your pot.
• Whisk in the nutritional yeast, salt and black pepper until no lumps remain.
• Once the sauce starts lightly bubbling, reduce your heat to low and slowly whisk in your flour until no lumps remain. Increase to medium-high heat and bring to a boil while you continue to whisk.
• Put your drained pasta in the large bowl with the arugula, tomatoes, garlic, walnuts, nutritional yeast, and black pepper. Mix together until evenly distributed, adjusting for salt.

Serving:

Pour a small ladle of sauce on the bottom of your plate. Add in your pasta, and pour a little more sauce on the top. You can garnish your plate with chopped walnuts, and squeeze in some lemon juice for added acidity.