Green Pea Primavera Pasta
150g Profusion Green Pea Penne
1 tbsp grapeseed oil
125g asparagus, sliced
1 red bell pepper, chopped
1 medium courgette, chopped
200g peas
120g cherry tomatoes, halved
Salt and pepper, to taste
For the sauce:
1 tbsp grapeseed oil
1 medium shallot, diced
4 cloves garlic, minced
1 tbsp lemon peel, grated
250ml vegetable stock
120ml plain unsweetened oat milk
2 tbsp lemon juice
2 tbsp nutritional yeast or vegan parmesan cheese
Fresh basil, to serve
Crushed red pepper flakes, to serve
Chopped walnuts, to serve
- Cook the penne according to the package instructions.
- In the meantime, pour the grapeseed oil into a large frying pan over medium heat. Stir in asparagus, red bell pepper, courgette, peas, and cherry tomatoes.
- Cover and cook for 7 minutes, or until the vegetables are soft. Season with salt and pepper to taste.
- Transfer the cooked vegetables to a bowl and set aside.
- For the sauce, pour the grapeseed oil into the same pan used to cook the vegetables. Stir in the shallot and cook for 3 minutes, or until translucent.
- Stir in the garlic and lemon peel and cook for 1 minute, or until the garlic is fragrant.
- Stir in the vegetable stock and cook uncovered for 8 minutes, or until the volume is reduced to half.
- Stir in the oat milk, lemon juice, and nutritional yeast/vegan parmesan cheese and cook until the sauce is hot and no longer streaky.
- Add the cooked pasta and vegetables to the skillet and stir until they are evenly coated with the sauce and the mixture is hot.
- Transfer the pasta mixture to a serving dish, spoon any remaining sauce on top, and garnish with fresh basil leaves, crushed red pepper flakes, nutritional yeast or vegan parmesan cheese and chopped walnuts.
