Vegan Lemon Garlic Pasta

Vegan Lemon Garlic Pasta
This pasta has become a weekly staple for a few months now. Zach (my husband, if you’re a new reader) does not love pasta because he feels very full and heavy from it. This is actually a common symptom amongst most people as added cheese, starches, and fats leave you feeling slightly sick and ready for a nap. So, with added protein in the pasta itself, I didn’t have to add a meat or cream sauce. We have been loving GoGo Quinoa’s Super Grain Pasta (find it at Costco), or as always, pastas with lentils and chickpeas as the only ingredients. The key to this vegan pasta dish is the cooking water from the pasta. The starches left in the water create a creamy sauce without any added dairy.

In 30 minutes you have a light pasta dish that is full of nutrients, protein and is of course, delicious. Feel free to use whatever vegetables you have on hand. I hope you love it as much as we do!

Serves 4


• 3 cups GoGo Quinoa Super Grain Pasta
• 1 cup reserved cooking water from pasta
• 3 tbsp extra virgin olive oil
• pinch of chilli flakes
• 1 tsp dried oregano
• 1 french shallot, finely chopped
• 4 cloves garlic, finely chopped
• 1 cup cherry tomatoes
• 1 bell pepper, julienned
• 1 zucchini, diced
• 5 stalks broccolini
• a large handful of fresh spinach
• 1 french shallot, finely chopped
• 3 tbsp parsley and/or basil, chopped
• juice of 1 lemon
• salt and pepper, to taste
• 1/4 cup toasted pinenuts


1. Cook pasta according to directions. Remember to reserve 1 cup of the cooking liquid after the pasta is finished.

2. While the pasta is cooking, prepare all of your vegetables and herbs.

3. In a large skillet, heat olive oil over medium heat. Saute shallots, oregano, chilli peppers, and a pinch of salt and allow to cook for 2 minutes, then add garlic and cook for another 30 seconds. Add your cherry tomatoes and bell pepper. And add about 3 tbsp of the reserved cooking liquid so that the tomatoes steam and the garlic does not burn. Allow to cook for about 5 minutes.

4. Add your zucchini, cook for another 3 minutes. Then add the broccolini and another 1/4 cup of the pasta water. Cook until the broccolini is tender and the tomatoes have begun to burst.

5. Once the vegetables are cooked through, reduce the heat to low and add the pasta to the skillet along with the rest of the reserved cooking liquid. If your skillet is too small to add the pasta, transfer everything into the larger pot you cooked your pasta in. Stir the vegetables, pasta and cooking liquid until the pasta becomes creamy and no water is left. Add your lemon juice and spinach. Taste and season if necessary. The salt from the pasta water might mean you don’t need to add any salt.

6. Serve pasta and top with toasted pinenuts, fresh parsley, more freshly cracked pepper and a drizzle of your best olive oil. Bon appetit!

Vegan Lemon Garlic Pasta

*This is a sponsored post, all opinions are my own.

Green Goddess Pasta

Green Goddess Pasta
I have decided to take a look back at some of my first recipes that ever made it to Clean Eating Goddess. I can’t believe I’ve been working on this blog for almost three years. It has been SO much fun and a great hobby. Now that spring is finally here, I was reminded of this green goddess pasta I made years ago.

I reworked the recipe slightly to include a chickpea pasta, shaved zucchini and asparagus tips for the perfect light dish. The pasta is loaded with protein on its own so there is no need to add any meat or fish. When buying pastas made from beans, be sure to look where it comes from and that the only ingredients are the bean flour itself.

Of course, you can do this with store bought pesto, but making it yourself cannot be beat! I leave out the cheese and add a little extra salt, lemon zest and a handful of spinach for bright fresh flavour as well as a vibrant colour. The cheese is mostly added for a salty component and really isn’t missed when left out. By adding the pureed avocado, you achieve the same creamy texture without the added dairy. I ate it cold, but would work wonderfully warm as well. I hope you love this new revamped recipe! It is full of protein, good for you fats and of course LOTS of flavour!
Green Goddess PastaGreen Goddess Pasta
Serves 3-4

Pesto Ingredients:

• 1 and 1/2 cups tightly packed fresh basil
• 1/2 cup toasted pine nuts (you can set some extra aside for garnish as well)
• 1 small garlic clove
• zest of 1 lemon
• juice of 1/2 lemon (about 3 tbsp)
• 1 tbsp water
• 1 large handful of fresh spinach
• salt to taste
• 1/4 cup extra virgin olive oil

Pasta Ingredients:

• 1 package chickpea pasta (230 grams)
• 1 ripe avocado
• 4 tbsp frozen of fresh peas
• 12-15 asparagus tips
• 1 zucchini (shaved, I used a vegetable peeler)
• 3 tbsp toasted pumpkin seeds or pine nuts (I used a mix of both)
• freshly ground pepper (for serving, optional)


1. Lightly toast the your pine nuts in a dry skillet over medium heat until oils start to release. (3-4 minutes)
2. Place all of the pesto ingredients except for oil in your food processor. Pulse. Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.
3. Remove pesto from processor bowl and set aside. Now add your avocado flesh into the bowl and process until smooth. Place in a bowl and mix with fresh lemon juice so it does not brown.
4. Cook pasta according to directions. When the pasta is 2-3 minutes away from finishing, into the same pot, add your asparagus and peas. This avoids having to clean an extra pot! Drain and rinse with cold water to keep the the bright green colour.
5. For a warm pasta, put pasta back into pot on med-low heat. Add 2 heaped tbsp of pesto, mashed avocado, half of the peas, shaved zucchini, asparagus and nuts. Toss until creamy and combined. For a cold pasta, mix in a large bowl.
6. Plate and top with remaining nuts, peas, and asparagus. Finish with a fresh squeeze of lemon and some freshly ground pepper.

Green Goddess Pasta

Italian Eggplant Marinara

Eggplant Marinara

This recipe has become one of my absolute favourites to have in the fridge. Not only does it go so well on top of pasta, but it makes an incredible side dish for meat, fish, tofu and legumes.If you are not a fan of eggplant, it is still worth it to make this marinara sauce! It is my go to homemade pasta sauce. A good tomato sauce isn’t really about the quantity of ingredients but more about the quality. From my travels throughout Italy, I realized how SIMPLE every dish was. When you have great quality fruit, veggies, oils and so on, your meal will be amazing without having to do much to it. So for a healthy and truly delicious meal, spend a little extra money on your ingredients and you will notice a huge difference in flavour. Hope you love this recipe as much as I do. It will keep you nice and toasty as we head into fall.
Eggplant MarinaraEggplant Marinara


• 3 tbsp extra virgin olive oil
• 1 shallot (chopped)
• 2 tbsp garlic (minced)
• 1 cup red wine (I like any Chianti)
• 2 cans San Marzano tomatoes in puree
• 1/2 tsp chilli flakes (optional)
• 2 tbsp chopped fresh basil + more for garnish
• 2 tbsp salt (or to taste)
• 1 tsp freshly ground pepper (or to taste)
• 4 italian eggplants (diced)

Directions for sauce

1.In a large pot, heat olive oil over medium heat. Add shallot and cook until translucent, then add garlic.
2.Stir in the wine and cook over medium-high heat for 3-5 minutes. Add your tomatoes, chilli flakes, basil, salt and pepper. Using the back of your spoon, break apart the tomatoes until desired texture is achieved. Simmer for 15-20 minutes.For a smoother sauce, transfer to a blender.

Directions for eggplant

1. While the tomato sauce is simmering, clean and cube eggplant. Steam the eggplant for 8-10 minutes. This ensures a really tender eggplant without having to fry it in loads of oil.
2. Once the eggplant is tender, transfer into tomato sauce and serve! Garnish with fresh basil, salt, pepper and tasty extra virgin olive oil.

Eggplant Marinara