SQUEEZE the day with the ZEST pasta recipe evaa!
Introducing Vegan Lemon Asparagus Chickpea Pasta this pasta requires simple ingredients and takes only 30 minutes to make! It has a creamy butter and dairy-free white sauce that’s infused with lemon and roasted garlic. Simple, light, and delicious and special thanks to @eatbanza for the pasta!
1 bunch asparagus, trimmed and washed
Pinch each sea salt + black pepper
2 lemons, sliced thinly
1/2 Tbsp olive oil
3-4 large cloves garlic, minced
10 ounces @eatbanza pasta (made from CHICKPEAS! Double the protein, four times the fiber, and half the net carbs of regular pasta)
2 1/2 cups unsweetened plain almond milk
3-4 Tbsp all-purpose flour
1-2 Tbsp nutritional yeast
*Preheat oven to 400F. Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds. In the meantime, bring a pot of water to a boil. While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil and garlic. Whisk and continue cooking for 1-2 minutes. Add 3 Tbsp flour and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally. Add pasta to boiling water and cook according to package instructions. Then drain and set aside. Add nutritional yeast. If it looks runny, add another Tablespoon of flour (or cornstarch). Taste and adjust seasonings as needed, and continue cooking over medium to medium-low heat to thicken. Once sauce has reached desired thickness, add the juice of half a lemon and stir. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat!*
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