Print

Creamy Vegan Pasta with Peas and Mint

  • Author: Dietitian Debbie
  • Prep Time: 5 Min
  • Cook Time: 15 Min
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Entree, Main Dish
  • Method: Stove-Top
  • Cuisine: Vegan, Gluten Free

Description

This creamy vegan pasta with peas and mint can be whipped up in under 30 minutes for a healthy weeknight dinner. Top with a delicious vegan parmesan!


Ingredients

For the Pasta: 

  • 1 (8 oz) package Modern Table spirals pasta
  • 1 tablespoon olive oil
  • 1 shallot, minced (~3 tablespoons)
  • 1 clove garlic, minced
  • 1 cup almond milk, unflavored and unsweetened
  • 1/4 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup peas (fresh or frozen)
  • 1/4 cup chopped fresh mint leaves
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • Zest from 1 lemon
  • Sea salt and ground black pepper, to taste

For the Vegan Parmesan: 

  • 2/3 cup unsalted pistachios
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Add water to medium saucepan and add a generous amount of salt. Bring to a boil and add 1 package Modern Table pasta. Cook for 5 minutes then drain and set aside. 
  2. Meanwhile, add olive oil to a large skillet. Add shallots and cook 1 minute. Stir in the garlic and cook another minute. 
  3. Stir in the milk and broth and bring to a simmer.
  4. Mix together water and cornstarch in a bowl. Stir into the skillet with the almond milk and cook for another 1-2 minutes or until thickened. 
  5. Turn the heat to low and add the peas and cooked pasta. Stir well to coat pasta in sauce.
  6. Remove from heat and add the mint, parsley, lemon juice, zest salt, and pepper. 
  7. To make the parmesan, add all the ingredients to a food processor and pulse until it resembles bread crumbs. 
  8. To serve, divide pasta into bowls and top with vegan parmesan. 

Notes

Nutrition facts for pasta without the vegan parmesan. 

Prepared recipe can be stored in the refrigerator for up to 3 days.


Nutrition

  • Serving Size: 1/4 Recipe
  • Calories: 303 kcals
  • Sugar: 2.5 g
  • Sodium: 212 mg
  • Fat: 6 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 5.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 46.5 g
  • Fiber: 5 g
  • Protein: 15 g
  • Cholesterol: 0 mg