Lemon Herb Pasta with Chickpeas and Veggies
Are you looking for a high in protein, gluten-free, and simply scrumptious vegan pasta recipe? Look no further! This Lemon Herb Pasta with Chickpeas and Veggies is super quick to make and can be easily adapted to any dietary requirement! 🍋🍝
Ingredients
- 15 oz Chickpea pasta
- 1 can Artichokes quartered
- 1 can Chickpeas low sodium
- 8 oz Baby bella mushrooms sliced
- 4 cups Spinach fresh
- 2 cups Cherry tomatoes halved
- 1/2 cup Extra-virgin olive oil
- 4 cloves Garlic fresh and minced
- 1/4 cup Lemon juice from fresh lemons
- 1 oz Lemon thyme better if fresh + some to garnish
- Salt and pepper to taste
- Grated parmesan or nutritional yeast to garnish optional
Instructions
- Cook the chickpea pasta, following the instructions on the package.
- Add the olive oil to the pan and heat over medium-high.
- Add the artichokes and cover. Cook for about 5-6 minutes -or until the veggies start to soften (not totally cooked!)
- Remove the cover and add the garlic and mushrooms. Cook until the mushrooms start to soften.
- Stir in the rest of the ingredients: chickpeas, fresh lemon thyme, diced cherry tomatoes, spinach, and salt and pepper to taste.
- Cook for a few more minutes to let the flavors combine together.
- Serve over the pasta, garnish with some lemon thyme and a sprinkle of Parmesan cheese (or nutritional yeasy), and enjoy!
Nutrition
Nutrition Facts
Lemon Herb Pasta with Chickpeas and Veggies
Amount per Serving
Calories
450
% Daily Value*
Fat
23
g
35
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
1
mg
0
%
Sodium
248
mg
11
%
Potassium
587
mg
17
%
Carbohydrates
51
g
17
%
Fiber
14
g
58
%
Sugar
9
g
10
%
Protein
21
g
42
%
Vitamin A
2356
IU
47
%
Vitamin C
34
mg
41
%
Calcium
130
mg
13
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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