3cupsuncooked quinoa or chickpea noodlesfarfalle, ribbon, bow-tie, spiral all work
1tablespoonolive oil
1lbfresh asparagustrimmed and chopped into 2-inch slices
2carrotscut into matchsticks
½medium yellow oniondiced
1red bell peppercut into strips
2clovesgarlicminced
½cupparmesan cheeseshredded (use nutritional yeast if dairy-free)
¼cuporganic half and half(can use full fat coconut milk if dairy-free)
1cupcherry tomatoeshalved
¼teaspoonsea saltplus more to taste
⅛teaspoonground black pepperplus more to taste
optional garnish: fresh basiljulienned
Instructions
Cook pasta in well salted, boiling water until al dente (almost fully cooked), about 8-12 minutes. Once al dente, drain and rinse with warm water. Set aside.
Heat olive oil over medium-high heat in large skillet. Add asparagus, onion and carrots and saute until onion becomes translucent and carrots start to become tender, about 6-8 minutes. Add red bell peppers and cook an additional 5 minutes. Add garlic and cook for 1 minute.
Add parmesan and cream and stir to combine (if going dairy-free, skip this step or add some vegetable broth if desired). Toss with drained pasta and heat through. Add the tomato halves and toss again. Season to taste with sea salt and pepper.