Ingredients
Scale
- 200 g/0.5 pound of pasta of your choice (I used GF penne)
- 200 g/0.5 pound of green asparagus
- 1 can of lima beans
- 1/2 cup of almond flour
- 1 roasted bell pepper from a jar
- 4 cherry tomatoes (optional)
- 1 tbsp white miso
- 2 tbsp tahini
- 1/2 yellow onion
- 2 cloves of garlic
- 1 lemon, zest+juice
- fresh dill to serve
- salt, pepper
Instructions
- Prepare pasta according to package instructions.
- Meanwhile pasta is cooking, place almond flour, bell pepper, tomatoes, miso, tahini, diced onion, garlic, lemon juice and zest (keep a little for decorating) to a blender and blend until completely smooth. Add a few tablespoons of water if the sauce is too thick.
- In a grill pan grill asparagus for 2-4 minutes or until they have grill marks.* Cut into smaller pieces.
- Add drained pasta, lima beans, pasta sauce and grilled asparagus pieces to a large bowl. Toss to coat everywhere.
- Serve immediately or after chilling, garnished with extra lemon zest, dill and black pepper if desired. Enjoy!
Notes
*You can also use a regular pan for the asparagus. Or keep it even simpler by steaming asparagus or using it raw. Both way delicious.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side, Main
- Cuisine: Vegan