Creamy Mint and Pea Pasta
Fresh peas, bright mint, and a silky, dairy-free sauce create a vibrant plant-based dish. This spring-inspired meal relies on a blend of miso and hemp hearts to achieve a rich, creamy consistency without the need for traditional dairy.
Ingrédients
- 2 shallots · finely chopped
- 4-6 garlic cloves · rough chopped
- 3 tbsp olive oil
- 2 cup green peas · fresh or frozen
- 1 1/4 cup water
- 1 lemon · juice and zest
- 1/3 cup fresh mint
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp white miso paste
- 3 tbsp hemp hearts
- Pasta of choice
Préparation
- 1
Bring a pot of generously salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the shallots and garlic for 4-5 minutes until fragrant and golden. Reduce heat to medium-low, add the peas, and stir until tender (cover if using fresh peas to help them steam).
- 3
Measure 1 1/2 cups of the pea-shallot mixture and transfer it to a blender. Add the water, 1 tablespoon of lemon juice, mint, salt, pepper, miso paste, and hemp hearts. Blend for one minute until completely smooth, adding extra water if necessary to reach desired thickness.
- 4
Add any optional pea shoots or spinach to the skillet with the remaining pea mixture and wilt for 30-60 seconds. Pour the blended sauce and the cooked pasta into the skillet. Toss thoroughly to combine, adding a splash of water if needed to loosen the sauce.
- 5
Taste and adjust seasoning with extra salt, pepper, or lemon zest. Serve immediately, garnished with fresh herbs, seeds, or a drizzle of olive oil.