Ingredients
Method
- Cook chickpea pasta according to instructions on box, using water instead of vegetable broth. Slightly undercook the noodles since they will continue to cook when added to the skillet. Drain pasta when done and reserve the liquid.
- In one half cup of the reserved cooking liquid, stir in garlic powder, dried onion, salt, and pepper. Set aside.
- In a separate skillet over medium-low heat, add olive oil and minced garlic. Cook until the garlic becomes aromatic (should take just a few minutes).
- Add radish slices to the skillet and briefly cook until the center whites start to become translucent.
- Add noodles to the skillet. Then, stir in peas, radish greens, parsley, and the one half cup reserved cooking liquid mixed with seasonings. Cook, stirring occasionally, until the peas are warm and no longer frozen.
- As part of the final steps, add chopped scallions and the vegan parmesan cheese, stirring just until combined. If the dish has lost too much liquid, add more reserved vegetable broth a tablespoon at a time until you reach the desired consistency. Serve warm and top with more cheese, if desired.
Notes
If the pasta starts to foam while cooking, add a few drops of oil to minimize the foam.
Compost any leftover vegetable broth used to cook the pasta.
Reserve garlic skin and any scallion offcuts for a future vegetable broth.