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Penne with Fresh Pea Cream

June 20th, 2011 § 5 comments

More green.  I can’t get enough.  This time I’ve used peas to create a creamy sauce with zero cream (not even a vegan version).  Peas are a great source of protein.  This dish serves up 22 grams of it.

Prep Time:  10 minutes
Cook Time:  20 minutes
Serves 6

Extra Virgin Olive Oil for sauteing
1/2 chopped white onion
2-3 large garlic cloves
2 1/2 cups light vegetable broth
16 oz bag of frozen green peas
salt and pepper to taste
2 tbsp nutritional yeast
1 cup of loosely packed basil leaves
1 lb organic crimini mushrooms (thinly sliced)
about 10 spears of asparagus
12 oz egg-free penne or other pasta
Boil about 4 quarts of water for pasta.

In a skillet, heat the olive oil and saute the onions until translucent.  Place all the ingredients up to the basil (not including the mushrooms or asparagus) in a vitamix or other high-speed blender and add the onions.   Blend on high until smooth.

While the pasta is cooking, saute the mushrooms for about 5 minutes (until they start to release some moisture).  Add the asparagus and saute for another 2-3 minutes.  Set aside.

Pour the pea mixture back into the skillet that you’ve been using to saute, and gently heat the sauce until it’s hot (do not over cook or it will lose its bright green colour – not to mention nutrients).

Combine the cooked penne and the pea sauce.  Plate and top with sautéed mushrooms and asparagus.

Enjoy!

 

 

 

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§ 5 Responses to Penne with Fresh Pea Cream"

  • Maya says:

    This is brilliant! Wish the boyfriend wasn’t allergic to peas, because this is my kind of meal!

  • Maya says:

    Something else green…lima beans maybe?

  • Maya says:

    Well, decided to be selfish and made this for myself. Reduced the water by 1/2 a cup (for some reason… think I intended on reducing the recipe, but didn’t in the end!) and inspired by your previous post, I added 1/2 an avocado that was hanging around. So delicious!! I think even pea-haters would like it. Ok, now I’ll stop bugging you :) Thank you for a lovely, innovative recipe.

    • SwapMeat says:

      ha ha. Don’t worry about “bugging” me at all! I love to hear about the successes of the site and LOVE the fact that you did a combo of two recipes! I love improve! I bet the avacado made it super creamy. This is a bigger recipe for sure. Its about 6 meals.

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