Sun-dried Tomato and Lemon Pasta (Vegan, Oil-free, & Gluten free)
Updated: Aug 18, 2020
This pasta dish is packed with vegetables, but still light and perfect for summer. Feel free to substitute other vegetables you have or add additional veggies to the recipe.
1/2 cup sun-dried tomatoes, chopped
1/2 large yellow onion, diced
4-5 cloves of garlic, minced
2 cups of frozen spinach and/or kale
1 cup frozen peas
1 -15 oz can of great northern beans, drained and rinsed
12 oz of pasta (Use gluten free if desired)
2 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
3 tbsp of fresh lemon juice
1 tbsp nutritional yeast
1/4 tsp red pepper flakes
Salt and pepper to taste
Bring a large skillet to medium heat then add your onion and sun-dried tomatoes. Stirring occasionally so nothing sticks. You can add a few tablespoons of water as needed to saute. Once your onions are translucent you can add your garlic and continue cooking until fragrant.
Bring a pot of water to boil and cook your pasta as directed on the box.
Add your peas, kale/spinach, great northern beans to the skillet and mix well. When your pasta is finished cooking, drain and reserve 3/4 cup of the cooking water.
Add your spices and lemon juice to the skillet and mix well, then add your cooked pasta. Mix everything together as you slowly add the pasta water. Once everything is combined season with salt and pepper to taste.