Pasta Recipe | Vegan Pasta Salad, The Very Green Version By theawesomegreen.com
Made with green pesto, roasted chickpeas and loads of green aromatic herbs, this vegan Italian pasta salad makes a filling and protein-rich meal you can make from scratch, or assemble with prepared ingredients from your meal prep sessions.#pastarecipe #recipe #foodrecipes
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 cup short whole wheat pasta (I used spirals) 1 cup roasted chickpeas 2 tbsp lighlty toasted mixed seeds 1 large zucchini, cut into cubes ¼ tsp sea salt 2 garlic cloves, chopped 1 tsp extra virgin olive oil 1 tbsp freshly squeezed lemon juice 2 tbsp green basil pesto 1 large bunch fresh parsley
Instructions:
Prepare the pasta according to the instructions.
When ready, drain the water, transfer into a large bowl, add the pesto, toss to combine and set aside to cool.
Heat the olive oil in a non-stick skillet over low heat, add the garlic cloves and fry for 20 seconds, then add the zucchini cubes.
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