Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, spring pasta - vegan. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Spring pasta - vegan is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Spring pasta - vegan is something which I’ve loved my whole life.

Pasta e fagioli translates to pasta and beans. I love using white beans, but any kind would be delish! Lemony spring pasta salad is a great vegan option for spring holiday gatherings. Loaded with vegetables, chickpeas, and a lemon dressing.

To get started with this particular recipe, we must prepare a few ingredients. You can cook spring pasta - vegan using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Spring pasta - vegan:

1. Get Pasta - cooked according to the type you’re using; i used orecchiette today - keep some of the cooking water to add
2. Prepare asparagus - snap the woody ends off and then cut into 3cm slices (after snapping the ends off, this was just over 300g)
3. Get peas
4. Make ready Some water
5. Make ready olive oil - + extra
6. Prepare wet garlic bulb sliced or 2-3 cloves garlic, peeled and crushed
7. Make ready Zest from 1 lemon (or even 2)
8. Prepare Juice of 1/2-1 lemon
9. Get chopped leafy herbs - today i used parsley and wild garlic; mint would be good too
10. Take Butter (can be vegan) - optional
11. Prepare Sea salt and black pepper
12. Take toasted pinenuts or crushed hazelnuts

I eat mainly a whole foods plant-based diet, so I try avoid oil in every homemade meal. Wellside Foods provides vegan and vegetarian food direct to your door. Our flagship product is our Pure Pasta, made from pea protein. What makes this spring pasta special: first roasted carrots of the season with a flavorful lemony seasoning.

Instructions to make Spring pasta - vegan:

1. Cook the pasta according to whichever type you’re using. When you drain it, keep some of the cooking water for the sauce.
2. Get everything ready before starting as it’s quite quick to cook. Put the asparagus and peas in a pan (with a lid for later). Add water so it’s about 2 cm deep. Put the lid in. Bring to the boil and simmer until the asparagus goes bright green. It will only take 2 mins or so. This is steaming the vegetables so they keep their colour and crunch. Drain the vegetables and set to one side.
3. Using the same pan (dry off any remaining water), heat the oil. Add the garlic and sauté for 2 mins.
4. Add the peas and asparagus. Sauté for about 3-5 mins until they are tender.
5. Add the herbs and lemon zest and juice to the asparagus mix. And stir in the pasta. Add 2-4 tbsp of the pasta cooking water.
6. Take off the heat. If you want, stir about a tbsp of butter through so it melts. Or you could add a drizzle of olive oil.
7. Add the nuts and stir through. Season with a generous pinch or two of sea salt and a few grinds of pepper. Enjoy 😋
8. Ready to serve and ENJOY!

Our flagship product is our Pure Pasta, made from pea protein. What makes this spring pasta special: first roasted carrots of the season with a flavorful lemony seasoning. Hope you enjoy this simple vegan spring pasta with roasted carrots and yogurt sauce. Bright and zesty with just enough spice from the radishes and arugula. Pro tip: We used DeLallo's capellini for this vegan garlic lemon spring pasta recipe and we pretty.

So that’s going to wrap it up with this special food spring pasta - vegan recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!