Fresh veggies and flavor come together for a delicious any-night meal in this recipe by Megan Horowitch.
1 box Ancient Harvest Organic Gluten-Free Penne
½ cup vegan butter
5 cloves garlic, minced
1 shallot, minced
1 can chickpeas (rinsed and dried, will be about 1.5 cups cooked chickpeas)
2 cups chopped asparagus
⅔ cup oat milk (or any plant-based milk)
2 Tbsp pasta water (set aside after cooking pasta)
3 Tbsp lemon juice
2 Tbsp lemon zest
2 Tbsp nutritional yeast
1 tsp ground pepper
Salt to taste
½ tsp chili flakes (optional, depending on spice preference)
Chopped basil (optional, as garnish)
First cook the Ancient Harvest Penne according to package instructions. Before straining, remove 2 Tbsp of pasta water and set aside for the sauce. Then, strain the pasta and set aside.
Once the pasta is cooked, add the vegan butter to a large skillet pan. When the butter has melted, add in the minced garlic and shallot. Cook for 2-3 minutes until fragrant. Then, add in the chickpeas and asparagus. Saute for 5-8 minutes until chickpeas are beginning to crisp up and asparagus is cooked through. Make sure to stir frequently.
Next, add in the oat milk, lemon juice, lemon zest, pepper, salt, and chili flakes. Stir and cook for an additional 2-3 minutes. Then, add in the penne and stir until the penne is completely coated in the lemon butter sauce.
Remove the skillet from the heat and let sit 2-3 minutes to thicken. Season with additional salt if needed. Then, top with chopped basil and serve warm. Enjoy!