Vegan Garlic Pasta
This vegan garlic pasta is one of my favorite easy plant-based dinner or lunch ideas.
- 275 g chickpea or lentil pasta (or any other gluten free pasta you prefer)
- 1/2 cup chopped fresh parsley
- the juice of 1 lemon
- 2 garlic cloves
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Cook the pasta (or substitute whatever pasta you prefer) according to the instructions on the package.
While the pasta is cooking, chop up the garlic cloves and fresh parsley.
When the pasta is cooked, drain it and immediately toss with the garlic, parsley, extra virgin olive oil, lemon juice, salt and pepper.
- Store leftovers in the fridge for up to five days and reheat before serving.
Calories: 283kcal | Carbohydrates: 32g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Sodium: 178mg | Potassium: 33mg | Fiber: 8g | Sugar: 5g | Vitamin A: 505IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 6mg