• Mezzi rigatoni
• 1 cup pasta water
• 2 tablespoons olive oil
• Pinch chili flakes
• 1/ 2 onion diced
• 2 cloves garlic
• 5 cremini mushrooms sliced
• 6 asparagus spears chia into 1” pieces
• 1/ 2 cup frozen peas
• 1 can cannellini beans
• 3/ 4 cup pesto
• Handful sprouts
• Vegan parm

Method

• Step 1

  Boil water and add 1 tbsp salt to water. Cook pasta reserving 1 cup of water. Heat oil and chili flakes and cook onion for 2-3 min.

• Step 2

  Add mushrooms. Cook for several minutes then add asparagus and garlic. Season with sea salt and pepper. Add peas and beans. Toss in cooked pasta and pesto.

• Step 3

  Pour in 1/4 cup pasta water to create the sauce. Add more if necessary. Add sprouts and check for seasoning. Serve with tons of cheese and a hit of chili flakes.