I love making spring pasta dishes with tons of veggies. I also love a simple spaghetti with tomato sauce, but it’s always exciting to change it up with more vegetables. This recipe uses garlic scapes, which is a vegetable I’ve had a long love affair with, and fresh herbs, which always make everything taste good. I used chickpea pasta for the protein; if you wanted to use regular pasta and still wanted a protein component, throw some peas in there! There’s also tahini, which helps with protein, healthy fat and of course tastiness.
1 box chickpea penne or pasta of choice
3 small onions, chopped
2 bunches broccolini (or 2 small heads broccoli), roughly chopped (don’t throw away the stems! Chop those up and use them!)
2 small bok choy, larger leaves ribboned and stems chopped
1 bunch garlic scapes (about 4 scapes), ends trimmed, finely chopped
1 jar pitted sliced kalamata olives
about 2 cups fresh basil leaves, torn
1 bunch fresh parsley, chopped
Zest + juice of 1 large or 2 small lemons
2 tbsp white miso paste
2 tbsp tahini
about ½ cup reserved pasta water
Roasted cherry tomatoes + vegan parmesan, to serve (optional)
1. Cook the pasta according to instructions, reserving ½ cup of the water before draining; set aside.
2. In a deep skillet or pot over medium heat, cook the onions in a little oil or water for ~7 mins, allowing them to sweat. If they char a little, add a splash of water to the pan to deglaze. It will taste all the better for it!
3. Add the scapes and broccoli and cook for a further ~3 minutes.
4. Add the remaining ingredients- bok choi, parsley, lemon, miso, tahini, and pasta water as needed to thin. Stir until miso + tahini are dissolved. Add the basil and pasta, stir to combine.
5. Top with roasted cherry tomatoes + vegan parm, a sprinkle of fresh herbs, or whatever you want! Serve up and enjoy!