Sometimes you crave a delicious bowl of pasta and that is perfectly okay! Our beautiful Philosophie Babe, Marissa Cohen (@cohenmarissafaith) shared this tasty spring veggies pasta bowl recipe and we’re in heaven!
Pasta is an all-around crowd pleaser! For a plant-based, protein-rich meal I combined chickpea pasta with veggies roasted in the new Green Dream Savory Blend and finished it off with fresh herbs, hemp seeds, and Kalamata olives. I chose asparagus and zucchini, which are abundant during the springtime, but feel free to use whatever vegetables you have on hand! This is the perfect quick-and-easy dinner for one, but also can be made in big batches to share with loved ones.
Chickpea pasta (or any pasta of choice)
1 bunch asparagus (chopped)
1 zucchini (chopped)
Small handful of fresh basil
Small handful of fresh parsley
1 tablespoon of chopped Kalamata olives
1 tsp Green Dream Savory Blend
A sprinkle of hemp seeds
1 tablespoon of olive oil
For the roasted vegetables: Cover the chopped vegetables in olive oil and Green Dream Savory Blend and bake at 375 F for 15 minutes.
For the pasta: Follow the box instructions and prepare the pasta accordingly.
For the toppings: While the pasta and vegetables cook, chop your herbs and olives and set aside
To assemble: Drain the pasta and mix in the roasted vegetables. Serve topped with hemp seeds, herbs, olives, fresh cracked black pepper, and an extra drizzle of olive oil.
What are some of your favorite ways to incorporate the Green Dream Savory Blend into your dishes? Share yours with us on Facebook and use #PhilosophieLove or #PhilosophieSuperfoods.