A Bright, Zesty Pasta You Can Feel Good About
If you haven’t tried nut-based “cheese” before, you’ll be surprised at how great it is.
This dish comes together fast – about the length of time it takes to make the pasta!
⭐️ Lemon-Garlic Pasta with Greens ⭐️
(makes 4 servings)
- 8 oz (250 g) uncooked lentil or chickpea pasta
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 3-4 big handfuls of baby spinach
- ¼ cup (60 ml) vegetable broth
- Zest and juice of 1 lemon
- salt and pepper to taste
For the vegan “Parmesan” topping:
- ½ cup (60 g) toasted walnuts, finely chopped
- 2 Tbsp nutritional yeast
- ¼ tsp salt (to taste)
Cook the pasta according to package directions.
While the pasta is cooking, heat the olive oil in a skillet. Add the garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn.
Add the spinach and broth to the skillet and let cook, stirring frequently until wilted (4-5 minutes). Add the lemon juice and zest and remove from the heat.
Drain and rinse the cooked pasta and add it to the skillet, stirring to combine. Season to taste with salt and pepper.
In a small bowl, mix together the walnuts, nutritional yeast, and salt, stirring well. Sprinkle over the pasta and serve.
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