Creamy Vegan Pasta with Peas and Mint
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!
Servings: 4
Calories: 303kcal
Ingredients
For the Pasta
- 1 8 oz package 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
To Serve
- 1 tablespoon vegan parmesan
Instructions
- Add water to medium saucepan and add a generous amount of salt. Bring to a boil and add 1 package pasta. Cook for 5 minutes then drain and set aside.
- Meanwhile, add olive oil to a large skillet. Add shallots and cook 1 minute. Stir in the garlic and cook another minute.
- Stir in the milk and broth and bring to a simmer.
- 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.
- Turn the heat to low and add the peas and cooked pasta. Stir well to coat pasta in sauce.
- Remove from heat and add the mint, parsley, lemon juice, zest salt, and pepper.
- To make the parmesan, add all the ingredients to a food processor and pulse until it resembles bread crumbs.
- 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: 1/4 Recipe | Calories: 303kcal | Carbohydrates: 46.5g | Protein: 15g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 5.5g | Sodium: 212mg | Fiber: 5g | Sugar: 2.5g