Veggie Rotini
Hold on to your knickers! This vegan rotini is made to impress!
I usually stop eating by 5:30 pm. I always make sure my last meal has everything to make me fell full and content. No midnight trip to the kitchen for me if I wanna feel alert the next day!
It just the way it is!
This Veggie Rotini is sure to keep me away!
It’s packed with a lot of wholesome ingredients like chickpeas, asparagus, tomatoes, onions, and spinach.
It’s nice enjoyed cold or hot. It tastes even better the next day! Watch the video here!
It’s also a close rival to those delicious pasta salads! Marvellous!
I went to Sam’s club the other day and found these delicious gluten free vegan rotini pasta! Only two ingredients: Lentils and chickpeas! I did a little dance while loading up on some!
They were also so delicious!
Veggie Rotini
- 1 pack rotini
- 2 cup fresh spinach
- ½ cup chopped onion
- 2 cups chopped asparagus
- 1 cup tomatoes cut in cube or 1 cup cherry tomatoes
- salt and pepper to taste
- 1 15 oz can chickpea
- ½ teaspoon thyme
- 2 cloves garlic
- ½ cup non-dairy milk
- 2 tablespoon lemon juice
- Cook the pasta according to packaging.
- Meanwhile, add the spinach, garlic, and milk in a food processor. Blend for 30 seconds. Set aside.
- Clean out the food processor, blend the chickpeas with the lemon juice for 15 seconds. The peas still need to be a bit chunky, not smooth.
- Meanwhile, boil the asparagus for 5 minutes.
- Drain the cooked pasta.
- Combine the spinach mixture with the pasta.
- Follow by the chopped veggies, thyme, salt, and pepper.
- Add the chickpea mixture and asparagus.
- Give everything a stir!
- At this point, you can either the pasta to the stove to cook for another five minutes or serve as is.
- Enjoy!
Don’t forget to check out the grilled veggie quinoa recipe on your way out!
Or grab some dessert! This carrot cake is to die for!
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