Spring Chickpea Pasta

Here is a hearty, flavour packed meal. It’s that good you might want to make extra so you have lunch leftovers the next day.

Pro Tip: The Kale Walnut Pesto for the pasta holds up in the fridge for 3 days and is delicious on a quick salad or falafel wrap in a pinch.

Ingredients

• 4 cups packed curly kale
• 1 cup cilantro
• 1 cup parsley
• ½ cup walnuts
• Juice of 1 lemon
• ¼ cup nutritional yeast
• 2 small cloves garlic
• ½ tsp pink salt
• Cracked pepper
• Pinch of chili flakes
• ½ cup + 2 tbsp olive oil

• 1 box Chickpea Penne (or any other noodle of choice)
• 2 tbsp extra virgin olive oil
• Pinch chili flakes
• ½ red onion, finely diced
• 1 clove garlic, minced
• 8 spears asparagus
• 2 cups cremini mushrooms, sliced
• 2 cups baby spinach
• ½ cup kale and walnut pesto
• Handful of sprouts
• Vegan parmesan
• Pink salt and cracked pepper
• Rawcology Rockin’ Ranch Superfood Coconut Chips

Method

1. Bring a pot of salted water to a boil.
2. Cook pasta according to package directions.
3. In a large pan, heat olive oil and add chilli flakes.
4. Add-in onion and sauce for a few minutes. Add-in garlic and sauté until fragrant. Add in mushrooms, season with salt and pepper and a splash of pasta water.
5. Once mushrooms are cooked, add-in asparagus and cook until they just begin to soften and are bright green.
6. Add in kale pesto, cooked pasta and toss to combine.
7. Finally, toss in spinach. Add an extra tbsp of olive oil, sprinkle with vegan parm, taste for seasoning and finish with sprouts and our Rockin’ Ranch Coconut Chips. Enjoy! 💚