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106 g (dry weight) Pete’s low carb pasta (adds 32.2 g protein for 208 cal )
red bell pepper, red onion, corn, black beans, low cal Santa Fe sauce (used 1/4 cup of sauce recipe below)
Cheezy Sauce, makes 3 cups (56 cal per 1/4 cup serving):
* 1 T olive oil
* 2 T white all purpose flour
* 1 T vegan butter
* 1 cup concentrated vegan chicken broth
* 1 cup cashew milk
* 1 tsp ranch seasonings*
* 1 tsp ea: ground mustard, chili powder)
* 1/2 tsp ea: cumin, paprika, oregano
* 25 g Chipotle in adobo sauce
* 1/4 c daiya mozzarella
* 1/4 c Daiya cheddar shreds
* 1/4 c Forager sour cream (vegan)
* 2 T low cal bbq sauce
* 10z can diced tomatoes
To make sauce: add butter and oil to pan, heat for a minute. Add flour and cook for a minute or two. Turn heat to low. Add broth and milk. Stir to get out lumps, if necessary remove from pan and whisk to get the lumps out. add in everything else and stir till thick. credit – recipe is a veganized version of one I found on [Carlsbadcravings.com](http://Carlsbadcravings.com) (nonvegan site)
The rest: cook pasta, corn, bell pepper, black beans, onion and add sauce. Simmer to let flavors meld.
*ranch seasoning – can buy pre-made or make your own. Typical ingredients: thyme, parsley, salt, pepper, garlic and onion powder
Where do you get the pasta? Do you buy it online?
Looks so tasty!!! And all that protein!!! Yessssss