This recipe came to be because I love warm pea sauce with baked celeriac and broccoli – but I also love pasta, so this is sort of the best of both those things. This green sauce is incredibly creamy, filling, and full of veggies. This might also be a good sauce to serve picky eaters or children (or adults) who isn’t keen on eating vegetables.
Green, creamy pasta, serves 4 people:
- 1 head of broccoli
- 1 cup of spinach
- 1 cup of peas
- 1 medium-sized onion
- 3 cloves of garlic
- 1 cup of vegan cream
- 1 tbsp of nutritional yeast
- 1 tsp of ground nutmeg
- Salt and pepper to taste
- Pasta of your preference
Also check out: RECIPE // this lasagna is *packed* with veggies, but you would never know
Also check out: RECIPE // Red Curry Soup with Silken Tofu and Bok Choy
Chop your vegetables and put them in a pot with just enough water to cover them. Turn the stove on medium/high heat and boil the veggies for at least 15 minutes or until there are soft enough to smash with a fork.
When the veggies are cooked soft, remove half the water, and add the cream, nutritional yeast, nutmeg, salt, and pepper, as well as other spices or herbs of your preference (I like to add fresh basil and lemon as well)
With an immersion blender, blend the veggies into a thick sauce, and remember to taste it to balance it properly.
Salt and boil your pasta water. Once the pasta is cooked transfer it to a pan with some olive oil, and enough sauce to coat the pasta. You can serve the dish in a bowl with loads of sauce and small pieces of pasta like a soup, or on a pasta plate with the pasta simply coasted in the sauce, both are delicious.
Also check out: RECIPE // Creamy Pasta with Fresh Veggies and Herbs
Also check out: RECIPE // spicy pasta
Also check out: veganising my childhood favourite // *boller i karry* recipe
