Green Pea Primavera Pasta

Ingredients Method

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.

More recipes like this