Our tastebuds have been enjoying this dish so much, this is our third batch this spring. Lemon gives a zing to the asparagus and the peas provide a sweet snap in the mouth. You can pull this creamy, flavorful dish together in less than 30 minutes.
1 lb spaghetti
1 bundle fresh asparagus, washed
1 cup frozen peas
1 lemon, juiced
1 jalapeño pepper, diced
4 cloves garlic, minced
4 Tbsp Olive Oil
1 tsp Better than Bouillon
1/4 cup Nutritional Yeast
Salt and White Pepper to taste
Prepare spaghetti according to package instructions. Meanwhile, fill a wide sauté pan with 1-2 inches of water and heat over high heat bringing it to a boil. Chop asparagus into 1 inch pieces, on an angle and add to the boiling water. Cover and reduce heat to medium. Cook for 2-5 minutes until asparagus is just tender, but retains a bite and it's green color. Drain water, remove from pan and set aside. Heat 3 Tbsp olive oil over low heat, add minced garlic and jalapeño, heating this gently, stirring occasionally, softening the garlic and infusing the oil with the flavors of garlic and jalapeño. Place frozen peas in colander. When pasta is cooked, reserve one cup of cooking liquid and drain the pasta in colander, thawing the peas in the process. Return the peas and pasta to the pot with the heat turned off. To the pasta add 1 Tbsp olive oil, half of the nutritional yeast, lemon juice and salt to taste, using tongs stir to combine, seasoning the pasta, cover and set aside. To the olive oil pan, add bouillon and reserved pasta cooking liquid, turn heat up to low-medium and stir to combine, melting the bouillon into the sauce. Once combined, pour sauce over the pasta and toss. Season with salt and pepper to taste. Top plated pasta with a nice sprinkle of nutritional yeast and a drizzle of olive oil.
This is a quick and healthy meal that looks like spring. It's simple and beautiful.
I'm looking for ways to incorporate Flax Oil into my diet so I don't have to take a spoonful at night (bleh). Adding the oil to this bowl infused it with those important Omega 3 oils without adding any off-putting taste.
3/4 cup cooked white basmati rice
3 oz baked Teriyaki Tofu (or tofu of your choice), sliced thin
3 oz baby arugula (a little more than half of a 5 oz bag)
1/3 cup vegan kimchi
1 Tbsp Sesame Oil
1/2 Tbsp Hemp Seeds
1 Tbsp Tamari
1/2 tsp garlic powder
Salt and Pepper
Optional: 1 Tbsp Flax Seed Oil
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.