10-Minute Creamy Pea Pasta

A creamy, one-pot green pasta where the secret to its velvetiness lies in blending the peas into a smooth sauce that clings perfectly to the noodles.

Ingredients

• 1 package (500g) short pasta (Cavatappi or fusilli recommended)
• 2 cups frozen baby peas
• 1 white onion, chopped
• 4 cups water
• A handful of vegan parmesan (or nutritional yeast)
• Salt, pepper, and a bit of olive oil for sautéing

Preparation

1. The Base: Sauté the onion in a wide pot with a bit of olive oil until golden.
2. The Liquids: Add the peas and water and bring to a boil.
3. The Blending (The creamy secret): Scoop out about 3/4 of the peas with a bit of the liquid, blend with an immersion blender (or food processor) until smooth and creamy, and return the mixture to the pot.
4. The Union: Add the dry pasta directly into the pot.
5. Cooking: Cook over medium-low heat, stirring occasionally, until the pasta is al dente and the sauce thickens and coats the pasta beautifully.
6. The Finish: Add vegan parmesan, stir, and serve immediately.

Tips

It is recommended to use Cavatappi or curly pasta shapes as they capture the sauce perfectly. The combination of pasta (grain) and peas (legume) creates a high-quality complete protein. An average serving contains approximately 18g of protein.

Original Instagram post: Click here