Garbanzo Bean Pasta with Sautéed Mushrooms, Asparagus & Nutty “Parmesan”

Mushroom Asparagus Pasta

Serves 2


  • 1/2 box Banza pasta shells (made out of garbanzo beans)
  • 1/2 Tbs butter
  • 5 – 6 stalks asparagus cut into small pieces
  • 4 – 5 white mushrooms sliced

Nutty parmesan

  • 1/2 cup almonds
  • 1/2 cup Brazil nuts
  • 1/2 cup nutritional yeast
  • 2 Tsp savory spice blend

Savory Spice Blend

  • 2 tablespoons nutritional yeast *
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 2 tablespoon dried thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard (mustard powder)
  • 2 teaspoons paprika
  • 1/2 teaspoon ground turmeric

The nutty parmesan and savory spice blend recipes are from the site.


  1. Follow directions on pasta box to cook pasta
  2. Chop the asparagus into small pieces about 1/8 thick and slice the mushrooms
  3. Warm the butter in a medium saucepan over medium heat, add the chopped asparagus and sliced mushroom and saute until cooked. About 3-4 minutes.

For the Spice Blend

  1. Mix all the spices together in a small food processor.
  2. Transfer to a spice jar, label and store with other spices

For the Nutty Parmesan

  1. Combine all ingredients in a small food processor and mix well. Do not over mix.
  2. Transfer to a jar with a tight fitting lid. The nutty parm can be stored for a few months and used to top various dishes.

Place the cooked pasta in a bowl top with sautéed mushrooms, asparagus and nutty parmesan.