FOLLOW ALONG WITH ME
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 cups asparagus, cut into 1 inch pieces
- 8 oz chickpea spaghetti pasta or pasta of choice
- 2 large egg yolks
- 2 whole eggs
- 1 tablespoon nutritional yeast
- 1/2 cup vegan parmesan cheese (may substitute for traditional parmesan if tolerated)
- salt and pepper, to taste
- 4 slices bacon, chopped
- 1 small shallot, diced
- 1 small red bell pepper, seeded and diced
- 1/2 cup flat leaf parsley
Ingredients
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Instructions
- In a medium size pot, bring water to a boil. Cook asparagus in boiling water for 3-4 minutes. Drain and transfer to a bowl of ice water; drain and set aside. Cook pasta according to package directions. Reserve 1/4 cup of pasta water and set aside. Drain pasta from remaining water. Combine pasta and vegetables.
- In a mixing bowl, whisk together the eggs, yolks and nutritional yeast and vegan Parmesan. Season with a pinch of salt and black pepper to taste. Slowly whisk in hot pasta water. Set aside
- Heat a large skillet over medium heat. Add in bacon and shallot, stirring occasionally. When bacon starts to crisp, add in diced bell pepper, cooking for an additional 3-4 minutes. Stir in pasta and asparagus, cooking 1 additional minute to warm through.
- Remove from heat and stir in egg mixture. Top with chopped parsley and extra vegan parmesan if desired.
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