Vegan Asparagus Chickpea Pasta

Ingredients:

280g gluten-free pasta
1/4 cup vegan butter
5 cloves garlic, minced
1 shallot, minced
1 can chickpeas (about 1½ cups cooked), drained and rinsed under running water
2 cups chopped asparagus

Additional ingredients and sauce ingredients:
2/3 cup oat milk (or any plant-based milk)
3 tablespoons lemon juice
2 tablespoons reserved pasta water
2 tablespoons lemon zest
2 tablespoons nutritional yeast
½–1 teaspoon salt (add more or less to taste)
1/2 teaspoon ground pepper (add more or less to taste)
1/2 teaspoon chili flakes (optional - depends on how spicy you like it)
chopped basil (optional)

Directions:

1. First, cook the pasta according to the instructions on the package. Before draining the pasta, set aside 2 tablespoons of the pasta water for later use (for making the sauce). Drain the cooked pasta and set aside.
2. While the pasta is cooking, add the vegan butter to a large frying pan. Once the butter has melted, add the chopped garlic and shallots. Cook for 2-3 minutes until fragrant.
3. Then add the chickpeas and asparagus. Cook for 5-8 minutes, stirring frequently.
4. Add the oat milk, reserved pasta water, lemon juice, lemon zest, nutritional yeast, salt, pepper, and chili flakes, if desired. Stir and cook for another 2-3 minutes to thicken the sauce. Then add the cooked pasta and stir until the pasta is completely coated in the lemon butter sauce.
5. Remove the pan from the heat and let it sit for 2-3 minutes to thicken. Season with additional salt and pepper if needed. Then sprinkle the pasta with chopped basil and serve warm.

Yield: 4 servings
Recipe: shortgirltallorder.com