Easy Lemon, Rosemary & Chickpea Pasta

This recipe is loaded with fibre, protein, vitamin B6, iron and magnesium. Perfect recipe for managing stress.

Plus it’s delicious and EASY!

Ingredients & Directions

Estimated time: 15 minutes

Effort/Skill: Easy

SAUCE:

1 lemon, squeezed

1-2 sprigs fresh rosemary

1 tbsp Dijon mustard

VEGGIE MIXTURE:

6 cloves garlic, crushed

1/2 green pepper, chopped

1 red onion, chopped

1 14 oz can organic chickpeas

1 cup frozen spinach, optional

1.5 cups veggie broth

1/2 package Chickpea linguine

Optional toppings:

1 tsp dairy free parmesan

1/4 tsp black pepper 

Rosemary

Directions

In a large saucepan, sauté onion, garlic and chickpeas. You can add 1 tsp of avocado oil or use some veggie broth. Add in the green pepper and any additional veggies you’d like (mushrooms would be awesome).

While the veggies cook, in a small bowl mix mustard, lemon juice and rosemary together. 

Add broth gradually to veggies, cover and let boil. Once the mixture starts to boil, add the dry pasta. Cover and boil , then simmer on low heat, adding in the mustard lemon mixture. Cover again to ensure the pasta cooks well and stir often.

Cook until the pasta is al dente and serve with a topping of black pepper, dairy-free parmesan and rosemary.

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