Creamy Spinach & Peas Pasta
This Creamy Vegan Pasta with Mushrooms & Green Peas is the perfect comforting pasta recipe. It makes a great quick and nutritious lunch or dinner meal.
Servings 4
Calories 616kcal
Ingredients
- 1 tbsp coconut oil
- 2 cloves of garlic minced
- 2 cups green peas fresh or frozen
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- pepper
- 1 medium onion sliced
- 200 g frozen spinach (or 100 g fresh)
- 250 g mushrooms sliced
- 400 ml plant-based cooking creme
- 1/4 tsp cayenne powder
- 1 tbsp sunflower seeds or pine nuts roasted
- 400 g whole wheat pasta
- 1 tsp sea salt
Instructions
- Heat oil in a frying pan over medium heat and fry minced garlic for 5 minutes until slightly roasted.
- Boil green peas until cooked (around 5 mins). Drain the water and place into blender.
- Add fried garlic and nutritional yeast to blender. Blend until smooth. Place aside.
- Into the same heated frying pan add a bit more oil (if necessary), throw in sliced onions and cook until translucent.
- Add mushrooms, salt, pepper and cayenne powder. Cook over medium heat for 10 minutes with a covered lid.
- Add spinach and cook for another 5 minutes (if spinach is frozen). If spinach is fresh, cook for 2 minutes before the next step.
- Add cooking creme and green pea paste. Stir all ingredients together and cook for 5 more minutes.
- Taste the flavors and add additional cayenne, salt or pepper, if needed.
- Boil water in a pot, add 1 tsp salt. Add pasta and cook over high heat until desired consistency. Drain pasta once ready and drizzle with a splash of olive oil.
- Serve cooked pasta with the creamy spinach-mushroom sauce, topped with some vegan cheese (optionally), roasted pine nuts or sunflower seeds and couple of fresh basil leaves (also optional).