Creamy Chickpea Spring Greens Pasta
Ingredients
- 200g pasta
- 1 shallot or half a small white onion
- 200g asparagus
- 3-5 cloves garlic
- 1 large courgette
- 480g chickpeas
- 3 tbsp sweet white miso paste
- Juice of one lemon
To serve
- Plenty of freshly cracked black pepper
- Extra virgin olive oil
- Tamari roasted seeds (optional)
- Fresh parsley
Preparation
Cook the pasta according to package instructions until al dente.
In a large skillet, sauté the shallot or onion and garlic until fragrant and softened.
Add the asparagus and courgette, and cook until the vegetables are slightly tender.
Stir in the chickpeas and miso paste, heating until well combined and creamy.
Add the lemon juice and mix thoroughly.
Combine the cooked pasta with the chickpea and vegetable mixture.
Serve immediately with black pepper, olive oil, optional seeds, and parsley.
