Vegan Lemon Pepper Pasta

5 from 15 votes

This easy lemon pepper pasta dish is made using whole wheat penne pasta, asparagus, bell pepper and seasoned with lemon juice, salt and pepper for a wholesome and satisfying meal.

Prep Time5

Cook Time15

Total Time20

Method: Cooking

Course: Pasta/Spaghetti

Servings: 4 People

Ingredients

2 Cups Penne Pasta, Uncooked I Used Nature's Promise Organic Whole Wheat Penne
2 Tablespoons Olive Oil/Vegetable Oil ¼ Cup Of Oil Mentioned In The Original Recipe
1 Count Orange Bell Pepper Chopped Medium, Red Pepper Used In The Original Recipe
1 Pound Asparagus Cut Into 1 Inch Pieces
As Needed Salt And Pepper
As Needed Mrs Dash Sodium Free Lemon Pepper Seasoning See My Notes
As Needed Lemon Juice
16 oz Navy Beans Drained And Rinsed, 1 can

Instructions

Cook and drain pasta as directed on package.
Meanwhile in a skillet, heat oil over medium-high heat.
Add bell pepper, asparagus, lemon pepper, salt; cook, stirring occasionally until vegetables are crisp-tender.
Stir in lemon juice and beans. Cook until beans are hot.
Add pasta; toss with vegetable mixture.

Notes

If you have doubts about using whole wheat pasta, you can start with 1 cup of regular pasta and 1 cup of whole wheat pasta. Then slowly try increasing the ratio and in no time you would prefer only whole wheat pasta. These days I use quinoa pasta quite a lot.
Grated lemon zest was used in the original recipe. Since I had the lemon pepper seasoning, I used that instead. So you can simply use a combination of salt, pepper and lemon juice to suit your taste.
I would also suggest using any other hard beans instead of navy beans. Navy beans are very soft and it becomes mushy when you toss the pasta a couple of times. I think either Kidney beans or Chickpeas would be perfect.

Nutrition