Pea and Asparagus Pasta
This creamy one-pot pea and asparagus pasta is a quick and easy plant-based spring dinner ready in just 30 minutes!
Servings: 4
Equipment
- Large Deep Pan
Ingredients
- 2 tbsp Olive Oil
- 1 Shallot Minced
- 6 cloves Garlic Minced
- ½ tsp Red Pepper Flakes Adjust to Taste
- 1 lb Ditalini Pasta or Other Small Pasta Gluten-Free if needed
- 4 cups Vegtable Broth
- 1½ cups Peas Fresh or Frozen
- 1½ cup Asparagus Chopped to the same size of the peas
- ½ cup Plant-Based Goat Cheese
- ½ cup Nutritional Yeast
- 1 tbs Lemon Zest About the zest of ½ a lemon
- ½ cup Fresh Mint or Basil Roughly Chopped
- Fresh Lemon Juice For Serving
Instructions
- Heat the pan over medium-high heat and add olive oil, heating it too. Once heated, add the shallot and cook until soft, about 2 to 3 minutes. Next, add in the garlic and red pepper flakes and cook for 30 to 60 seconds or until fragrant.
- Add the dried pasta and broth, and bring to a simmer. Cook, stirring occasionally, until pasta is al dente, about 2 minutes shy of done. Add peas and asparagus and cook for one minute more.
- Turn the heat off and add the plant-based goat cheese. Taste and adjust seasoning, adding more salt and pepper if needed. Finish with lemon zest, nutritional yeast, and herbs. Cut the zested lemon half into wedges and serve on the side for squeezing over and serve!
- Storage Instructions: Store leftover pea and asparagus pasta in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce as it sits, so add a splash of vegetable broth or water when reheating to bring it back to the right consistency.
- Reheating Instructions: Reheat in a small saucepan or skillet over medium-low heat with a splash of vegetable broth or water, stirring gently until warmed through. Alternatively, microwave in 30-second intervals, stirring between each, until hot.