Lemon-Garlic Pasta with Greens

There are a LOT of new pasta varieties on the market now … and many of them are made with beans like lentils and chickpeas.
Bean-based pasta offers some real benefits over traditional wheat-based noodles.
Bean pasta typically include TWICE protein and fibre and pack fewer carbs.
Plus, they are super filling and help your digestive system do its job.
You can find bean-based pasta in pretty much any grocery store.
The ingredients and nutrient profile can vary widely, so read your labels.
If you haven’t tried nut-based “cheese” before, you’ll be surprised at how great this recipe is. This dish comes together fast – about the length of time, it takes to make the pasta.

(makes 4 servings)

• 8 oz (250 g) uncooked lentil or chickpea pasta
• 1 Tbsp extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 3-4 big handfuls of baby spinach
• ¼ cup (60 ml) vegetable broth
• Zest and juice of 1 lemon
• salt and pepper to taste

For the vegan “Parmesan” topping:

• ½ cup (60 g) toasted walnuts, finely chopped
• 2 Tbsp nutritional yeast
• ¼ tsp salt (to taste)

Cook the pasta according to the package directions.

While the pasta is cooking, heat the olive oil in a skillet. Add the garlic and cook for about 30 seconds, constantly stirring, so it doesn’t burn.

Add the spinach and broth to the skillet and let cook, frequently stirring, until wilted (4-5 minutes). Add the lemon juice and zest and remove from the heat.

Drain and rinse the cooked pasta and add it to the skillet, stirring to combine. Season to taste with salt and pepper.

Mix the walnuts, nutritional yeast, and salt in a small bowl, stirring well. Sprinkle over the pasta and serve.