Vegan Lemon Pepper Pasta Recipe | #ratingval# from #reviews# reviews | |
Prep time: 05 Mins
Cook time: 15 Mins
Yields: 4 Servings
A very simple recipe to prepare a vegan pasta main dish using whole wheat penne pasta, asparagus, bell pepper and seasoned with lemon juice, salt and pepper.
- 2 Cups Uncooked Penne Pasta (I Used Nature's Promise Organic Whole Wheat Penne)
- 2 Tablespoons Olive Oil/Vegetable Oil (1/4 Cup Of Oil Mentioned In The Original Recipe)
- 1 Chopped Medium Orange Bell Pepper (Red Pepper Used In The Original Recipe)
- 1 Pound Asparagus Cut Into 1 Inch Pieces
- As Needed Salt And Pepper
- As Needed Mrs Dash Sodium Free Lemon Pepper Seasoning (See My Notes)
- As Needed Lemon Juice
- 1 Can (15 To 16Oz) Drained And Rinsed Navy Beans
- Cook and drain pasta as directed on package.
- Meanwhile in a skillet, heat oil over medium-high heat.
- Add bell pepper, asparagus, lemon pepper, salt; cook, stirring occasionally until vegetables are crisp-tender.
- Stir in lemon juice and beans. Cook until beans are hot.
- Add pasta; toss with vegetable mixture.
- If you have doubts about using whole wheat pasta, you can start with 1 cup of regular pasta and 1 cup of whole wheat pasta. Then slowly try increasing the ratio and in no time you would prefer only whole wheat pasta.
- Grated lemon zest was used in the original recipe. Since I had the lemon pepper seasoning, I used it instead. So you can simply use a combination of salt, pepper and lemon juice to suit your taste.
- I would also suggest using any other hard beans instead of navy beans. Navy beans are very soft and it becomes mushy when you toss the pasta a couple of times. I think either Kidney beans or Chickpeas would be perfect.