Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Creamy Lemon Garlic Pasta




This vegan pasta medley is packed with vegetables, and healthy ingredients. It is gluten free, and oil free as well. I love cooking with plants that are minimally processed, and closes to their whole form for multiple reasons. First I love the creative aspect of cooking, so creating a new dish that is beautiful, and delicious from raw ingredients is so fun to me. I also love when what I am eating is closes to its whole form, because I know exactly what I am putting into my body, and can trust and control it. Another reason is 99% of the time it is way cheaper, who can complain about that?


This dish features a delicious fall vegetables paired with a nice creamy sauce. I encourage you to cook with seasonal vegetables, because they are cheaper, fresher, and usually sourced more locally. I utilised Banza chickpea linguine to up the protein content of this dish, even though it does contain chickpeas already. If you prefer other pasta, you can easily sub out, but I always go for bean or legume based pasta, because it has high protein and fiber, and usually just contains a single ingredient. All together this recipe is something I am very proud of both because the flavor is delicious, and the ingredients are super healthy!


Recipe

Serves: 6

Total Time: 50 Minutes

Ingredients:


- 1 Butternut Squash

- 1 Pound Brussel Sprouts

- 1 Red Onion

- 8 Cloves Garlic

- 1 Can Chickpeas (or equivalent amount cooked)

- 1 Box Banza Linguine

- 2 Lemons (juiced and zested)

- 1/3 Cup Tahini

- 3/4 Cup Water

- 1/4 Cup Nutritional Yeast

-1 Tablespoon Italian Seasoning

Directions:

  1. Start by preheating your oven to 400

  2. While the oven is preheating, peel the butternut squash, and dice into 1 inch cubes and place on half the sheet pan. Chop the brussel sprouts in half, and place on the other half of the sheet. Top with black pepper, and extra garlic powder if you choose. Put into the oven and bake about 30 minutes, until squash is soft throughout, and brussel sprouts are soft and crispy.

  3. While the vegetable are in the oven begin heating a pot of water to boil for the pasta. Take out another pan to saute the garlic and onions together while waiting for the water to boil. Dice the onions and mince the garlic and add to the pan. You can either cook with water, or oil based on your preference(I always use water, because it is a simple way to lower the calories of a meal). Add pasta to water if water is boiling.

  4. Once the onions and garlic are cooked, take off heat and begin to make the sauce. Add the tahini, water, juice of 2 lemons, nutritional yeast, and Italian seasoning together in a bowl, and wisk together until a smooth creamy texture is achieved.

  5. After you strain your pasta, place into large bowl, and add the onions and garlic, as well as the chickpeas. Mix together. Your vegetables should be done at this point, so remove from the oven, and add to the bowl, mix again, and add the sauce and combine until everything is evenly coated.

  6. Top with fresh lemon zest, and serve!