Vegan Lemon Asparagus Pasta with Chickpeas
This quick and easy vegan lemon asparagus pasta recipe is bright, garlicky and packed with chickpeas for plant-based protein. The best part? It comes together in less than 30 minutes!
Servings 4
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic minced
- 165 grams asparagus spears about 15 spears, with bottoms removed, cut in half
- 1 lemon juiced
- 250 grams linguine
- 1/2 cup reserved pasta water
- 540 mL canned chickpeas drained and rinsed
- 3 tbsp white wine can be subbed with vegetable broth
- 2 tbsp nutritional yeast
- 1/4 tsp chili flakes optional
- 3/4 tsp salt or to taste
- 1/2 tsp ground pepper or to taste
Instructions
- Cook pasta as per package instructions, leaving al dente.
- Meanwhile, add oil to a large pan over medium heat. Add halved asparagus, salt, pepper and minced garlic. Sauté for 5-7 minutes, until bright green and softened. Meanwhile, cook pasta and reserve 1/2 cup of pasta water.
- Add chickpeas, white wine and juice of 1/2 lemon to pan of asparagus. Sauté for 3-4 minutes more, until chickpeas are heated through.
- Once pasta is cooked, drain and add cooked pasta and reserved pasta water to the asparagus and chickpea mixture. Add juice of other 1/2 of lemon, chili flakes, nutritional yeast. Adjust salt, pepper, chili, lemon and nutritional yeast based on taste preferences. Serve and enjoy!
