Peas are one of my favorite legumes, so I’ve always thought that pasta and peas are such a delicious combination. I decided to keep it simple, preparing it as a one pot-dish, and to keep it plant-based to achieve a lighter result. But trust me, this doesn’t affect the taste: it’s so flavorful, that you won’t even believe it!
I think that if you use a generous amount of black pepper, it gives a nice kick to it. Take a look at what you’ll need.
Ingredients for 2 servings
- 160 g of pasta, I’m using tricolored You can use any other kind you like.
- 150 g of frozen peas, or fresh peas
- ½ onion, finely chopped
- a handful of fresh basil, finely chopped + a few leaves for decoration
- 700 ml of low sodium vegetable broth
- 70 ml of soy cream for cooking or coconut cream
- 2 tsp of extra-virgin olive oil
- a sprinkle of nutritional yeast or parmesan cheese
- salt and black pepper to taste
Add the olive oil to a pan and caramelize the onion on a low heat. Add the peas, the basil, and a generous amount of black pepper. Stir for a few minutes and then add the hot vegetable broth. Add the pasta to the pan and let it all simmer, stirring every now and then, until all the broth has been absorbed. You can add some more broth in case the pasta isn’t ready yet, try anyway to keep it ‘al dente’ (with a bite to it). This operation is called ‘risottare’ the pasta, just like making a risotto. Add the soy or coconut cream, and continue stirring. Let the cream partially absorb, aiming for a creamy consistency. Sprinkle some nutritional yeast or grated parmesan on top, decorate with basil leaves, and serve.