🌻 Simple & Delicious Vegan Spring Lunch: Lemony Asparagus & Pea Pasta

⏱️ Prep: 10 mins | 🍳 Cook: 15 mins | 🍽️ Serves: 2

Ingredients

• 200g spaghetti (or gluten-free pasta, check label for eggs, honey etc)
• 1 bunch asparagus, trimmed & cut into 2-inch pieces
• 1 cup fresh peas (or frozen)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest + juice of 1 lemon
• ¼ cup fresh basil, chopped
• 2 tbsp nutritional yeast (or vegan parmesan)
• Salt & pepper to taste

Step-by-Step Instructions

1. Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Sauté Veggies: In a pan, heat olive oil over medium. Add garlic, asparagus, and peas. Sauté 5 mins until tender-crisp.
3. Combine: Toss pasta with veggies, lemon zest/juice, and basil. Add pasta water as needed for creaminess.
4. Finish: Sprinkle with nutritional yeast, salt, and pepper.

✨ Pro Tips:

• Add toasted pine nuts for crunch.
• Swap peas with broad beans for variation.

🌿 Enjoy your bright, fresh spring meal! #VeganSpringLunch