This easy garlic butter pasta is packed with flavor and comes together lightning fast! Fresh herbs pack in the flavor, while chickpeas add protein and bulk to this easy vegan dinner.
- 10 ounces dried fettuccine pasta (or your favorite variety of pasta)
- Dash olive oil
- ¼ cup vegan butter
- 3 garlic cloves, minced
- ½ teaspoon salt, plus more to taste
- ½ cup finely chopped flat leaf parsley
- ⅓ cup finely chopped chives
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon red pepper flakes, or to taste
- 1 (14 ounce or 400 gram) can chickpeas, rinsed and drained
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Black pepper, to taste
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Bring a large pot of salted water to a boil.
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Add the pasta and cook it according to the package directions.
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Drain the pasta into a colander and return it to the pot. Toss it with a dash of olive oil. Set it aside.
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Place a large skillet over medium low heat and add the butter. Let the butter melt.
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Once the butter has melted, give it a few seconds to heat up and add the garlic.
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Cook the garlic, stirring frequently, for about 1 minute, until very fragrant,
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Add the salt, parsley, chives, thyme and red pepper flakes. Stir everything and cook it for about 30 seconds, until the herbs just start to wilt.
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Raise the heat to medium and add the pasta, chickpeas, lemon juice and zest.
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Toss everything to coat the pasta with the herbs and butter, and cook it for about 1 minute, just until heated throughout.
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Remove the skillet from the burner and season the pasta with additional salt, if desired, and black pepper to taste.
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Divide onto plates and serve with vegan Parmesan cheese, if desired.