Roasted Red Pepper Pasta with Asparagus and Wilted Arugula (vegetarian)


When I say I make pasta once a week, I mean I make pasta once a week.

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It makes me happy. For so long I told myself I couldn’t eat pasta, because you know, carbs. Well that is BS, but I have changed the TYPE of pasta I usually eat during the week. I enjoy using lentil or chickpea pasta when I’m at home because of it’s high micronutrient content, the extra fiber, and the extra protein. I feel it has a great flavor and leaves me feeling full for longer!

One of my other “strategies” when making a pasta dish, is to add a whole lot of delicious vegetables to really bulk up the dish. This homemade roasted red pepper sauce pairs wonderfully with the roasted asparagus and mushrooms. The arugula wilts down A TONNNN so you get a lot of bang for your buck without as much chewing :)

This recipe is made with grated parmesan cheese but you could easily sub it for nutritional yeast to make the dish vegan. I used a mix of both just for fun and it was delicious.

Even though there is no meat in this dish, there is still 30 grams of protein which is amazing!

Switch out the vegetables as you like! Roasted kale, spinach, broccoli, zucchini would all go very well with this dish so feel free to use whatever needs to be used up in the kitchen!

Finding food alternatives that are still super satisfying AND your body is happy about, is really where it’s at. Learning to listen to body cues is an amazing journey. My taste buds and tummy felt all sorts of happy after eating this guy. I hope you enjoy!

Roasted Red Pepper Pasta with Asparagus and Arugula