Steph Claire Smith shares one of her favourite Keep it Cleaner recipes with Yahoo Lifestyle to celebrate World Vegan Day.
Pasta Primavera - serves 2. Vegan. Nut free.
200g Keep it Cleaner red lentil pasta .
140g red onion 2 garlic cloves
110g capsicum 150g zucchini
140g cherry tomatoes
1 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chilli flakes
1 tablespoon lemon juice
1 teaspoon lemon zest
Bring a pot of salted water to boil and cook pasta as per packet instructions.
Finely slice onion and mince garlic; set aside.
Slice capsicum into long vertical pieces; set aside.
Slice zucchini into half-moons, set aside.
Trim the pale end off each asparagus stalk, then slice each stalk vertically and chop into fourths; set aside.
Slice cherry tomatoes in half; set aside
Heat olive oil in a pan over medium heat. Once hot, add onion, garlic and capsicums. Sauté for 2-3 minutes, until golden. Add zucchini and asparagus, cook for another 3-4 minutes; stirring occasionally.
Add cherry tomatoes, cook for another 2-3 minutes, stirring occasionally, until all vegetables are cooked through.
Transfer cooked pasta to the vegetables, stir gently and season with salt, pepper, chilli, lemon juice and zest, then serve.
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