Meatless Monday Recipe – Green Bean Asparagus Pasta Salad

21 Oct

Gone are the days where the words PASTA scare you away (or at least those days should be gone!!)  There are so many healthy pasta options that it shouldn’t be a food you can’t enjoy.  Just remember that you should always combine a protein with your healthy carbs and the chickpeas in this recipe fit the bill so you’re good to go!!

What You Need

8 ounces cooked quinoa pasta (or gluten-free pasta of choice)pastasalad-1
15-ounce can of garbanzo beans (chickpeas)1 cup fresh green beans, rinsed and chopped
1 cup fresh asparagus, rinsed and chopped
1 TBS olive oil
1/4 cup gluten-free soy sauce or tamari
fresh juice of 1/2 an orange
1/4 cup toasted sesame oil
1/4 cup light brown sugar
2 tablespoons natural peanut butter
1 tablespoon arrowroot or tapioca starch
3 cloves garlic, minced
2 TBS sesame seeds

How to Make It

Prepare pasta according to package. When thoroughly cooked, place in a colander and rinse with cold water. Place pasta and chickpeas in a large bowl, then set aside.

Heat olive oil in a medium saucepan, add green beans and asparagus, and sauté for 4-5 minutes. Remove from heat and cool for 10 to 15 minutes before adding to pasta and chickpea mixture.

In a medium saucepan, combine soy sauce, orange juice, sesame oil, light brown sugar, peanut butter, starch and garlic, whisking consistently over medium-low heat. Continue whisking throughout cooking process, until sauce begins to thicken. Remove from heat and cool for 10 minutes before pouring over pasta mixture, stirring to combine.

Sprinkle sesame seeds on top, stirring again to fully incorporate. Store in refrigerator for at least 30 minutes or until ready to serve.

Source:  Healthy Bitch Daily

Until next time,

Have a fit and fabulous day!

Lisa

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