Creamy Pea Pasta
Ingredients
The pasta
-
6
ounces
medium pasta shells
The sauce
-
2
cups
green peas (fresh or frozen)
-
2
units
shallots, finely chopped
-
4-6
cloves
garlic, rough chopped
-
3
tablespoons
olive oil
-
1 ¼
cups
water
-
1
unit
lemon (juice and zest for garnish)
-
⅓
cup
fresh mint, packed
-
¾
teaspoon
salt
-
½
teaspoon
black pepper
-
1
teaspoon
miso paste (white miso recommended)
-
3
tablespoons
hemp seeds or soaked cashews
Optional additions
-
to taste
pea shoots or spinach
-
to taste
Vegan Cheesy Sprinkle or grated pecorino
-
to taste
microgreens
Instructions
- Cook the pasta in salted water according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté shallots and garlic until golden and fragrant.
- Add peas to the skillet, cover, and steam until tender. Reserve 1 ½ cups of the pea mixture for blending.
- In a blender, combine the reserved pea mixture with water, lemon juice, mint, salt, pepper, miso paste, and hemp seeds. Blend until creamy.
- If using, wilt pea shoots or spinach in the skillet with remaining peas for about a minute.
- Combine the drained pasta with the sauce in the skillet, stirring to coat and gently warm through.
- Adjust seasoning with salt, lemon zest, and pepper to taste. Serve immediately, garnished as desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
486
Total fat
20.3g
Total carbohydrates
62.3g
Total protein
16.4g
Sodium
685.8mg
Cholesterol
0mg
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