Vegan Pea and Spring Onion Pasta
This vegan pea and spring onion pasta features fresh peas and scallions tossed in a creamy, cheesy, smoky sauce. A weeknight meal ready in 30 minutes.
Author:
Elizabeth | At Elizabeth's Table
Serves:
8
Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes
Ingredients
- ¾ Cup Vegetable Stock
- 1 ½ Cups Minced Scallions
- 2 ½ Cups Peas
- ¾ Cup Non-Dairy Cream (or canned coconut milk)
- 2 Tablespoons Nutritional Yeast
- 4 Cloves Garlic, minced
- 2 Teaspoons Minced Tarragon
- ½ Teaspoon Liquid Smoke
- 1 Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Pound Short Pasta (like penne, rigatoni, or bowtie)
- Toasted Pine Nuts, for garnish
- Smoked Flaky Sea Salt, for garnish
- Roughly Chopped Parsley, for garnish
Instructions
- Use 2 tablespoons of the vegetable stock to sauté the green onions for 3-5 minutes, until they soften.
- Add the peas, cream, remaining stock, nutritional yeast, garlic, tarragon, salt, and pepper. Bring to a simmer and adjust heat to maintain a simmer. Cook a few minutes until reduced to a sauce like consistency.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain.
- Transfer the cooked pasta to the skillet with the sauce and toss well.
- Serve with a garnish of fresh parsley, pine nuts, and smoked sea salt.