Not going to lie, this recipe turned out loads better than I was expecting!
Based on the ingredients involved I knew it would be a tasty little number but man oh man, the flavors really popped in the very best way possible.
You only need 20 minutes to whip this baby up (including getting that ole pot of water to boil) so what are you waiting for?
A bowl of fun fusilli (the whole wheat variety for extra health points), tossed with sautéed shallots, crisp-tender green beans, spicy red pepper flakes, fresh lemon juice + zest, nutty toasted almond slices, and lovely vegan Parm is truly a meal and a half.
Oh and don’t forget our trusty friends sea salt and cracked black pepper!
Bon appetit.
P.S. If you do use frozen green beans, make sure they are the high-quality variety because all frozen veggies are not created equal. Facts.
P.P.S. Enjoy this dish hot or room temp. Cold would be chill too but the flavors really shine at a warmer degree.
P.P.P.S. I know I know, this post is awful short but I really just wanted to lay out in the sun and get all crispy like a prime slice of tempeh fake-on bacon.
Lemony Pasta with Green Beans & Almonds
Ingredients
- 1 cup uncooked whole wheat fusilli pasta (use gluten-free if you wish)
- 1 tablespoon extra virgin olive oil
- 1/3 cup roughly chopped shallots
- 1 cup fresh or frozen green beans (I used frozen organic extra fine green beans)
- Red pepper flakes, to taste
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons toasted almond slices; plus more for topping
- Sea salt, to taste
- Fresh ground black pepper, to taste
- Vegan Parmesan; for topping
Instructions
- Bring a medium pot of water to a boil.Boil the pasta for 11 minutes or until al dente. Drain.
- Meanwhile, heat a medium skillet over medium heat.Add the oil and saute the shallots for 4 minutes or until softened and starting to brown. Add the green beans and cook for 5 minutes or until the beans are crisp-tender. Add the red pepper flakes and cook 1 minute longer.
- Fold the pasta into the cooked shallots and green beans, then stir in the lemon juice, lemon zest, and almonds.Season with salt and pepper to taste.Serve with vegan Parmesan and more almonds.