This pasta speaks Spring.
It’s light, packed with veggies, and topped with fresh basil. Plus, its quick to make for those busy nights.
I’m a lover of pasta: it’s tasty and full of yummy carbs.
This pasta was created after trying out the Banza Chickpea Spaghetti noodles I bought from the store. The brand of pasta caught my attention because it had 25 grams of protein; which is almost twice as much as the average spaghetti. These noodles are vegan and gluten-free and made with chickpea flour, and they taste actually like pasta should.
When making the pasta, I wasn’t in the mood for a thick sauce, so I sautéed some veggies and topped it with fresh lemon juice and basil. I was so yummy and knew I had to share the recipe here for you to try, and I hope you all love it too!
Until next time friends, Namaste. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂Print