Pan-Fried Lemon Garlic Pasta - Quick and Delicious!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Boil a large pot of water and add a generous amount of salt until it tastes like the sea.

Add 1 pound of chickpea pasta to the boiling water and cook according to package instructions, undercooking it to al dente.

Once cooked, strain the pasta and run it under cold water to stop the cooking process.

Dice half of a large white onion.

Mince 8 large garlic cloves.

In a large pan over medium-low heat, add 1/4 cup of avocado oil.

Add the diced onion to the pan and stir, cooking until it becomes translucent.

Add the minced garlic to the pan and stir for a couple of minutes.

Add 1/2 teaspoon of chili flakes to the pan and stir.

Add the drained chickpea pasta to the pan, using a spatula to combine it with the oil and onion.

If the bottom looks dry, add another tablespoon of oil.

After about 3 minutes of pan-frying, add 2 cups of mixed veggies to the pan.

Zest the lemon into the pan and squeeze in the lemon juice.

Add salt to taste and a little ground black pepper, then toss everything to combine.

Finish with chopped parsley and grated Parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens