One of the things I enjoy about eating a Vegan diet is taking ordinary non-Vegan recipes and adapting them so they are Vegan. I receive emails and subscribe to newsletters from some online recipe sites that are not Vegan-specific sites because I can still find truly delicious looking meals that just need a few tweaks. And I’m always up for the challenge. So when I saw this recipe from Better Homes & Gardens, I knew it was one I had to make!
I love peas! And I also love pasta. So this one was right up my alley. It’s easy to make, comes together quickly, can be served either hot or cold, and tastes divine. You probably have most of the ingredients on-hand already, and the few that you don’t aren’t going to break the bank or have you running all over town to find them. Simple, easy, perfect.
The sauce is made with peas, combined with shallot, milk and a few spices, and it transforms into this luscious, creamy sauce bursting with pea flavor that clings to each little noodle. Each bite is a mouthful of pea heaven! So I hope you will give this one a try, and that you love it as much as I do.
Peas and Pasta
Makes: 4 servings
Serving Size: 2/3 to 1 cup macaroni
Yields: 4 cups
Start to Finish: 30 minutes
1 cup dried ditalini pasta (can use gluten free pasta)
2 cups shelled peas (fresh or frozen)
1/2 cup loosely packed fresh basil leaves, chopped (or 2 tsp dried basil)
1 shallot, peeled and quarted
1/4 cup finely shredded Vegan parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon oil (I used Magic Vegan Bacon Grease – found here)
1/4 cup Vegan milk/cream (I used regular, unsweetened, unflavored soy creamer)
1. Cook pasta according to package directions, adding 1 cup peas the last 2 minutes of cooking. Reserve 1 cup pasta water. Drain pasta mixture; return to pan.
2. Meanwhile, in a blender or food processor (I used my Magic Bullet), combine the remaining peas*, the basil, shallot, 2 tablespoons of the Parmesan cheese, the salt, and pepper. Add 1/2 cup of the reserved pasta water. Cover and blend or process until nearly smooth. Set aside.
3. In a large skillet, heat oil over medium heat. Add milk/cream to skillet; bring to boiling. Boil gently, uncovered, for 1 minute. Add pasta mixture, blended pea mixture, and the remaining 1/2 cup pasta water to skillet. Toss gently until heated through. Serve topped with the remaining Parmesan cheese.
* If using fresh peas, blanch them in boiling water for 2 minutes before processing.