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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

  1. Use 2 tablespoons of the vegetable stock to sauté the green onions for 3-5 minutes, until they soften.
  2. 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.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain.
  4. Transfer the cooked pasta to the skillet with the sauce and toss well.
  5. Serve with a garnish of fresh parsley, pine nuts, and smoked sea salt.