This pasta reminds me of spring! It’s light and zesty, loaded with green vegetables, and tastes incredibly fresh. It’s a great meal to have in the dead of winter, especially with a large green salad. Can you tell I am dreaming of spring? Honestly, I am a sucker for anything lemon. This dish is also ridiculously easy to throw together. My one year old loves noodles, garlic, lemon and asparagus, so it’s a win-win for both adults and littles.
I got the inspiration for this recipe from ifoodreal.com. She uses yogurt, parmesan cheese, and wheat noodles in her recipe, so I knew I wanted to make an allergy friendly version. I have no idea what the original recipe tastes like, but I know I LOVE this gluten free vegan variation. Anything with lemon zest is an A+ in my book!
- 12 ounces of gluten free quinoa pasta (I used trader joe’s)
- 3 cups organic vegetable broth
- 2 tablespoons of cornstarch
- 1/2 – 1 cup pasta water, reserved
- 1 lemon, you will use both the zest and juice
- 1 large garlic clove, minced
- 1 bunch kale (or 1/2 of a large bunch), chopped into small pieces
- 1 lb asparagus, trimmed & cut into bite sized pieces
- 1/4 cup nutritional yeast flakes
- 1 1/4 teaspoons of salt
- Nutritional yeast flakes, dried/fresh basil, for topping (this is optional)
- Cook pasta according to package instructions. While the pasta is cooking remember to reserve about 1 cup of the water and set aside.
- Pour the vegetable broth into a medium sized pot (with a lid) and add in the cornstarch. Stir until the cornstarch is completely dissolved.
- Turn heat on medium high and cook for 2-4 minutes until the broth has thickened from the cornstarch.
- While broth is thickening, zest your entire lemon (if you feel you are slow at besting, do it before you start cooking the broth).
- Add the chopped asparagus to the pot and sprinkle in the salt. Reduce heat to low, cover, and cook for 5 minutes or until the asparagus is fork tender.
- Remove lid and remove from heat. Add the lemon zest, minced garlic and nutritional yeast. Stir until everything is well incorporated. Add 1/2 cup of the reserved pasta water slowly until the sauce has thinned a bit, but doesn’t become runny.
- Add the chopped kale, a tablespoon or so of lemon juice and pasta. Add more pasta water if needed.
- You can top the pasta with dried basil or some additional nutritional yeast.
I’ve eaten this pasta both warm and cold, and it’s good either way!
I wish you could smell the pictures, because the smell is quite heavenly.
Give this recipe a try and let me know what you think! It’s a great finger food for littles because everything is bite sized. I really think you enjoy this pop of citrus garlicky goodness in the middle of winter.
Check out my other pasta recipes here.