Asparagus & Mushroom Pasta

8 Jan


Chickpea Pasta is the Bomb! Made entirely of chickpeas and lentils. Full of fibre and protein. Yum!


1 cup fresh asparagus
1/2 cup fresh mushrooms, sliced
55 gram (dry weight) Chickpea Pasta* (see below on where to order)
1 tbsp basil pesto
1 tsp Olive Oil
1/2 tbsp Lemon juice
salt & pepper


Cook chickpea pasta in boiling water for 8-10 minutes. Drain. Set aside.
In a non-stick pan, over medium-high heat, heat oil. Add asparagus and mushrooms. Saute for approx 2-3 minutes. Just until asparagus becomes slightly tender. Don’t overcook!
Add splash of lemon juice, salt & pepper. Turn off heat. Stir in cooked pasta and pesto.


  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 365.9
  • Total Fat: 14.7 g
  • Cholesterol: 1.3 mg
  • Sodium: 81.4 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 10.6 g
  • Protein: 20.6 g

Chickpea pasta from

Chickpea pasta from

4 Responses to “Asparagus & Mushroom Pasta”

  1. Ramona Passarello January 8, 2018 at 11:56 pm #

    Inspired by our visit? 🙂

  2. Ann Waugh January 9, 2018 at 11:48 pm #

    That looks so yummy! Unfortunately, those chickpea pastas are a bit over my budget at the moment. Maybe I will just make this with brown rice pasta for now. High carbs, I know but at least no gluten. I’ve got some carrot top pesto in the fridge that I need to use up. Have you ever made carrot top pesto? Oh, so good.
    *she’s making her way towards the kitchen*

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