My principle issue with attempting one-pot pasta dishes was figuring things may get soft in the event that they cooked together for a really long time. I picked spaghetti pasta since I realize that cooks quick.
I picked chickpeas since I realized they would face some cooking without getting soft. The peas and spinach are included at the very end so no issue there either!
In view of those fixings, I thought some lemon, little nooch (otherwise known as healthful yeast), a touch of dijon, and some veggie lover parmesan as a fixing would round out the kind of my Lemon One Pot Pasta pleasantly.
Also try our recipe Garlic Parmesan Zucchini Noodles
This vegan Lemon One Pot Pasta is so easy to make and is ready in about 15 minutes. Leeks, peas, spinach, and chickpeas are added to round out this healthy meal!
Ingredients
- 8 oz spaghetti (not gluten-free)*
- 2.25 cups vegetable broth
- 2 leeks (lower, lighter part only) chopped
- 1 cup chickpeas drained and rinsed
- juice of 1-1.5 lemons (start with one and then add more at the end)
- 2.5 tbsp nutritional yeast
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp Dijon mustard
- 1/2 cup frozen peas
- 1 large handful spinach
Toppings
- Vegan Parmesan
Instructions
- Add all ingredients except peas and spinach to large saute pan or pot and bring to a boil. I use a saute pan so that the spaghetti fits across the bottom.
- Turn down heat to medium and cook until pasta is almost done to your liking (about 10 mins), stirring occasionally.
For more detail : bit.ly/2V48wzn
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