One Pot Creamy Lemon Goat Cheese Pasta with Chickpeas and Asparagus
Prep Time 5 minutes
Cook Time 20 minutes
servings
Ingredients
- 1 tsp olive oil
- 2 tsps garlic, minced
- 1 1/2 cups vegetable broth, low-sodium
- 1 3/4 cup water
- salt and pepper, freshly ground, to taste
- 10 ounces pasta, whole wheat fusilli (sub gluten free pasta to make gluten-free)
- 1 pound asparagus, thin stalks; tough ends trimmed and cut into 2 inch pieces
- 1 15 oz can chickpeas, rinsed and drained
- 3 ounces goat cheese, crumbled
- 1/4 cup parmesan cheese, finely shredded
- 1 lemon, zested and juiced
- 1/3 cup peas, frozen
Instructions
- Heat the olive oil in a 12 inch lidded pan or skillet over medium-high heat.
- Add the garlic and sauté 30 seconds then add in the broth and water and stir together.
- Season with salt and pepper to taste and bring to a boil. Add in the pasta and stir.
- Cover the pan with a lid and boil until fairly tender, stirring occasionally, about 8 - 9 minutes.
- Add the asparagus and chickpeas over top without stirring then cover with the lid and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender. There should be a little broth/water left after it's finished cooking, this will become part of the sauce. If needed, add more broth.
- Add in the goat cheese, parmesan cheese, lemon zest and lemon juice, stirring until melted and creamy.
- Stir in the frozen peas then remove from heat, cover and let rest a few minutes allowing the sauce to thicken slightly.
- Serve warm.
Comments
This had great flavour. I used gluten free pasta, so I cooked it in boiling water until it was nearly done, then rinsed it. I then added the pasta to the garlic and vegetable broth mixture, added enough hot water to cover the pasta, topped it with chickpeas and some oven roasted asparagus. Then followed the recipe as directed.