Do you love pasta but all those carbs, time it takes to prepare it, a pot for the pasta water another for the sauce… have you walking the other way? 15-minutes, one pan, vegan option, high protein and it is pasta!
It is Springtime in a skillet. I’ve tried several different kinds of gluten-free pasta, sure, brown rice pasta is fine but it has minimal protein, it is still a lot of carbs. I read the reviews on this particular kind of pasta and knew I had to try it. Even the name is infused with spring- Chickie P’s Pasta. It has 12 grams of protein in a serving and it tastes just like regular fettuccine. Now it does have egg in it but you could use chickie P’s spaghetti or Banza chickpea spaghetti to keep it vegan.
Some like it thin and some like it fat, I prefer the pencil-thin asparagus which do you prefer? They are quick to cook and I like the crunch that they maintain with just a few minutes of cooking.
Asparagus Spring Pasta is Oh my goodness delicious!
If you are not a mushroom fan you can leave them out, you could put in some snow peas or edamame instead. The lemon zest gives the dish sparkling Spring like quality.
For a bit of creamy yumminess daiya vegan cream cheese was used,
you could use ricotta cheese as well. This pasta was so good that I had it for lunch and dinner! There is none left, sorry I didn’t save you any:) but you can make some in 15 minutes 🙂
What are your favorite pasta combinations? Enjoy!
Asparagus Spring Pasta
An easy delicious asparagus chickpea pasta that you can cook in 1 pot and it’s ready in 15 minutes!
- 2 tablespoons olive oil or use organic vegetable broth
- 1 heaping cup crimini mushrooms, sliced (or use snow peas or edamame instead of mushrooms)
- 3 large garlic cloves, minced
- 2 cups organic vegetable broth or water (if water may need bit more salt)
- 3 ounces (1/3 package) Chickie P Fettuccine vegan option use Chickie P Spaghetti
- 1 teaspoon kosher salt
- 2 lemons, zested
- 1/2 teaspoon lemon pepper (I use Trader Joe's brand as it doesn't have artificial ingred)
- 1 cup pencil thin fresh asparagus, cut in 1" pieces
- 1/3 cup Daiya cream cheese (vegan) or use Ricotta cheese
- 2 (optional garnish) radishes, sliced thin
Heat oil over medium high heat in large skillet with straight sides (and lid) or medium saucepan. Add mushrooms, sprinkle mushrooms with a couple punches of kosher salt.
Stir a few times to sauté mushrooms evenly. After 2 minutes when mushrooms are shrunken add minced garlic, stir. Add broth or water.
Add Chickie P Fettuccine, cover pan with lid. Liquid should be simmering, keep it simmering after 4-5 minutes add kosher salt, lemon zest, lemon pepper and asparagus. Cover and continue to simmer for two more minutes, add Daiya cream cheese (there should be still a little broth around the edges if not add 1/4 cup more liquid, stir to combine. Cover and continue to cook for 1 more minute. Pasta should be al dente and same with asparagus.
Serve with garnish of sliced radishes if desired. Enjoy!
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Gluten-Free, AIP and Paleo Options