As the weather warms up, we need lighter and fresher meals! This one holds to exactly that. Not only is it perfect for spring, but it’s also easy, vegan, gluten free, and quick. This recipe takes only 20 minutes to make, making it perfect for those busy weeknights. Add this recipe into your weekly meal rotation for a quick, easy, and spring-inspired meal!
What Equipment Do I Need?
- Cutting Board & Knife
- Large Pot
- Measuring Spoons & Cups
- Mixer Spatula or Spoon
Ingredients
- Frozen Peas
- Asparagus
- Gluten Free Spaghetti – I used the Jovial brand because it’s my favorite!
- Canned Chickpeas
- Large Lemon
- Minced Garlic
- Extra Virgin Olive Oil
- Optional – Vegan Parmesan – I try not to consume too much for processed foods, but if you’re okay with it, I would definitely recommend adding the parmesan to this dish! It really compliments the garlicky lemon sauce. I used the Violife brand and grated it on top.
Substitutions
- Veggies – I love the veggies in this dish because they remind me of spring! However, they are easy enough to swap out if you don’t enjoy either one of them.
- Spaghetti – You’re welcome to choose a different kind of gluten free pasta – it will still taste delicious!
- Chickpeas – If you’d prefer a different type of white bean, go for it.
- Minced Garlic – Fresh garlic cloves would work as well too, but I would not recommend garlic powder.
Recipe
Easy Spring Spaghetti
This recipe can be in 20 minutes so it's perfect for those busy weeknights! It's light and fresh, making it a great dish for spring or summer. It's vegan, gluten free, and so nutritious!
Ingredients
- 2 cups frozen peas
- 1 bunch of asparagus
- 12 oz gluten free spaghetti
- 29 oz can of chickpeas
- 1 large lemon
- 1 tbsp minced garlic
- 1/3 cup extra virgin olive oil
- vegan parmesan (optional)
Instructions
- Cook the spaghetti according to package instructions.
- While the spaghetti is cooking, add the frozen peas to a large pan with extra virgin olive oil. Cover and set to medium heat.
- Cut off the hard ends of the asparagus. Then, cut the stalks into fourths. Add to the pan with the peas. Sautè for 3 – 5 minutes, or until both veggies are cooked.
- Drain and rinse the can of chickpeas. Add to the pan with the peas and asparagus. Sautè for another 2 minutes then turn off burner and remove from heat.
- Make the sauce – juice the lemon into a small mixing bowl. Add the olive oil and minced garlic. Whisk together.
- Once the spaghetti is done, add the veggie/chickpea mix and olive oil lemon sauce. Mix well.
- Optional – shave some vegan parmesan on top!
Leave a Reply