Ingredients
Equipment
Method
- Bring a large pot of water to a boil and salt it as desired. Cook the chickpea spaghetti according to its package directions until just tender. Before draining, reserve the measured pasta cooking water.
- While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and optional red pepper flakes and stir for about 1 minute, until fragrant without browning the garlic deeply.
- Add the shiitake mushrooms and sauté until tender and beginning to brown, about 4–6 minutes. Add the asparagus and cook for 2–3 minutes, until bright green and tender-crisp. Add the tomatoes and cook for another 2–3 minutes, until softened and juicy.
- Add the drained pasta and a splash of the reserved cooking water. Toss gently to coat in the vegetable juices, adding more of the reserved water only as needed for a light sauce. Avoid vigorous stirring, which can break chickpea pasta.
- Taste and season with salt and pepper. Fold in the lemon zest and torn basil just before serving.
- Divide between two plates and add optional vegan Parmesan or nutritional yeast and extra basil. Serve immediately while the pasta is tender and the vegetables still have texture.
Nutrition
Notes
Swaps: Spinach or arugula can replace asparagus; fold tender leaves in near the end so they wilt without overcooking. Toasted pine nuts add crunch, while a small drizzle of truffle oil changes the aroma. Timing: Pasta brands vary, so follow the package and begin checking early. If vegetables need longer, keep the pasta slightly underdone before the final toss. Leftovers: Refrigerate promptly for up to two days and reheat thoroughly in a pan with a splash of water; the pasta is most supple when freshly cooked. Air fryer: The asparagus and mushrooms can be cooked at 400°F (200°C) for about 8 minutes, then added to the sautéed tomatoes and garlic; watch the vegetable texture. Serve with a crisp lemon-dressed salad, sparkling water or vegan wine, and berries or lemon sorbet to finish a relaxed supper.
Nutrition estimate: Per serving, based on two servings, including both tablespoons of oil. The estimate uses 70 grams for the cup of sliced shiitake mushrooms, 160 grams for ten medium asparagus spears and one tablespoon of zest for the lemon. Optional chili flakes, vegan Parmesan, extra basil, salt and pepper added to taste, and accompaniments are excluded. Pasta brand, vegetable size and salt absorbed from cooking water change the values.
