We’re well aware that we are slightly obsessed with anything and everything green right now. (Chalk it up to a long, drab winter!) So when we saw a recipe for Winter Greens Pasta by Alexandra over at Occasionally Eggs, we thought: why not mix up the greens to make a Spring Greens Pasta with our SUPERFOOD TEFF Penne? This, friends, was a very good thought. The vegan and gluten-free dish was so fresh, so good and so loaded with fiber and nutrients that we were thrilled. Depending on how many veggies you add, you can really amp up the serving size, too. We used one box of TEFF Penne and a bunch of vegetables and had food to feed a small, hungry, vegan army. Enjoy!
Preheat the oven to 400F. On a large baking sheet, fit a piece of parchment paper, and set aside. In a large bowl, place the broccoli, leeks, asparagus, garlic, 1 tablespoon of olive oil, and spices. Mix the ingredients to ensure that all vegetables are evenly coated in the spices. Transfer the mixed vegetables onto the baking sheet and parchment paper and place in the oven. Roast for 15-20 minutes, or until starting to brown and softened. Remove the baking sheet from the oven and let cool for a few minutes. Carefully remove the skins from the garlic cloves – they should be soft and roasted – and place the peeled garlic, whole, back onto the baking sheet of vegetables.
Nearing the end of the roasting time of the vegetables, bring a large pot of water to boil and add the 200g of SUPERFOOD TEFF Penne – which should have been thawed briefly at room temperature. Also add the peas to the boiling water and pasta Cook for one minute and test pasta for doneness. Strain the pasta and peas and reserve 1/4 cup pasta water and set aside.
Place the pasta and peas back into the pot. Stir in the roasted vegetables, chickpeas, lemon zest and juice, olive oil, and pasta water. Ensure that everything is evenly coated.
Serve immediately and enjoy!
-If you omit the cheese garnish, this recipe is Vegan!