HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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Gluten-free pasta combined with roasted asparagus, peas, pistachios, crispy lettuce, fresh mint and vegan parmesan cheese gets tossed in a light, refreshing, creamy lemon sauce for a perfect, healthy dinner!
This is a sponsored post written by me on behalf of Earthbound Farm. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much Earthbound!
This Creamy Lemon Pasta might just be my new favorite way to enjoy gluten-free pasta that isn’t doused in tomato sauce. Don’t get me wrong, this Italian girl eats traditional pasta probably once a week. But sometimes I crave something different, a gluten-free, vegan pasta recipe that’s light and refreshing, and one that makes you feel like a healthier person by smelling it! LOL, no but in all seriousness, this Creamy Lemon Pasta is packed with healthy perfection!
So when Earthbound Farm reached out to collaborate, I wanted to create a recipe that was different than salad but still showcased their Fresh Organic Rosé Lettuce Blend in a way that was interesting and flavorful while satisfying my craving for a warm, veggie-packed pasta dish (that’s also easy to make). Mission accomplished.
This idea of adding lettuce to a pasta dish has been on my mind for quite some time. I think I was letting the idea simmer, and it wasn’t until now that everything came together. Earthbound’s Fresh Organic Rosé Lettuce Blend is a delightful blend of lettuces that are tender yet crisp, so they don’t get too mushy in a warm pasta dish such as this, and I just love the pops of pink and purple this lettuce adds! Another perk is that the lettuce blend is pre-washed and ready to go, so you simply grab a large handful or two and throw it into your prepared Creamy Lemon Pasta and toss before serving!
Ya’ll have had arugula in pasta before, right? Or even a trendy grilled salad? Snowballing off that idea is this Creamy Lemon Pasta, and I can honestly say it’s one of my new favorite recipes! The creamy vegan lemon sauce is made with just 6-ingredients. The asparagus roasts in the oven while you boil the pasta, and then you toss your strained pasta in the sauce. Throw everything together in a large bowl, lastly adding the rosé lettuce blend, and serve!
Perhaps what I love most about Earthbound Farm is that it’s all organic. Always. I love their commitment to “nurture the environment with farm practices that work in harmony with nature”. I know it’s expensive to buy everything organic, but Earthbound Farm makes it easy and affordable where it counts, with your greens.
Head over to Earthbound Farm to see where they’re available in a store near you! I hope you enjoy this Creamy Lemon Pasta as much as my family did and keep it on your menu rotation! Also check out my (No) Chicken Noodle Stew and “Cheesy” Tahini Pasta with Brussels Sprouts + Capers + Pistachios for more non-saucy pasta inspiration. And if you make this recipe, don’t forget to tag me on Instagram or Facebook (I love seeing all your re-creations!).
* best if consumed the same day
** vegan parmesan cheese recipe is from Minimalist Baker
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