A deliciously garlicy Chickapea pasta dish topped with shredded Brussels sprouts and vegan parmesan cheese, making it a feast of flavours.
This super simple meal is perfect for a busy evening and so straightforward, anyone can make it. It is a vegan, gluten-free, and nut-free dish that is full of zesty tastes and is budget friendly.
Garlic Butter Instructions:
- Add the softened butter to a small bowl
- Mix in all remaining garlic butter ingredients
- Set in refrigerator until ready to use in the recipe
Pasta Instructions:
- Warm a large pan over medium heat
- Melt ¼ cup garlic butter in the pan
- Add the shredded Brussels sprouts, salt and pepper
- Sauté the brussels sprouts for 5-7 minutes or until they begin to brown
- Meanwhile, prepare the Chickapea shells to package specifications (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
- Dain the pasta reserving ½ cup starch water
- Transfer the pasta and starch water to the frying pan and mix into the Brussels sprouts
- Plate the portions of pasta and top with fresh lemon juice and additional garlic butter to taste
- Serve hot with lemon wedges and vegan parmesan cheese on the side
- Enjoy!
Recipe Notes:
- Using starch water in the frying pan will help coat the freshly cooked noodles in sauce ensuring a more flavourful meal
- This meal can be served hot or warm
- Unused garlic butter will keep in the refrigerator for 2-3 days
- Fresh lemon juice is strongly recommended for this recipe
- Earth Island vegan parmesan cheese was used
- Original Earth Balance butter spread was used as the vegan butter in this recipe
