This gorgeous meal would work well as a weeknight dinner, or even leftovers throughout the week. The best part is that the only fresh ingredients you need are asparagus and onions, and since it’s spring, you should be grabbing them anyway! So eat up :)

Before I get to the recipe, I just thought I’d mention that there are two days left to vote for us in the Best Food Blog Awards at Saveur - we’re up for Best Original Recipes and would really appreciate your vote!

Okay, back to the good stuff. I really loved this meal because it looks like it would take forever to prep, but in reality it was prepped and cooked in less than 30 minutes. Here’s how!


Serves 4

  • flat, long pasta like linguine, pappardelle, or fettuccine, enough for 3-4 people
  • 15-20 stalks asparagus*
  • 1 medium red onion
  • 1 can chickpeas (and/or 1 cup frozen peas), drained and rinsed
  • 1 cup unsweetened almond milk (very important - don’t use sweetened!! seriously.)
  • 2 tbsp nutritional yeast (nooch)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt & pepper

*Instead of chopping the asparagus, you can just rinse them clean, then bend them while holding both ends. They’ll break where they need to naturally, and you won’t have to waste time with the extra prep.

  1. Put on some water to boil - when it has, toss in the pasta and cook until chewy. (Not here to talk about how to cook pasta today, so I’ll assume you know how to do that!)
  2. Chop up the onion into bite-sized pieces then toss them in a pan on medium-high heat with a bit of olive oil and fry until translucent.
  3. Whisk (or fork) together the milk, nooch, garlic powder, and onion powder. Pour into the onion pan.
  4. Add into the onion pan the asparagus & chickpeas, then cover and turn the heat to medium-low. Let these steam for 5-10 minutes or until the asparagus is bright green, crisp but cooked through. Sprinkle some salt & pepper on top before serving.
  5. Serve piping hot with some of the sauce on the plate. Enjoy!


Scalloped Potato Pizza from Julie Hasson’s Vegan Pizza. Instead of red sauce, this pizza’s got a base of cashew cheese sauce, followed by cheddar Daiya and red potatoes sliced razor-thin on a mandolin. The two cheeses give this pizza an extra-rich taste - not to mention, a delightfully gooey middle - and the result is very scalloped potato-y. If you like your pizza stacked with extra carbs, this is the pie for you!