You know that feeling when you’ve been adulting all day, and all you want is to slip into the comfort of sweats and binge-watch your favorite show? That, my friends, is how I feel after a day filled with errands, meetings, and attempting to wrangle my two energetic kiddos. In the midst of the chaos, I found myself zoning out briefly at a crosswalk, envisioning my life as an ’80s sitcom, where a laugh track plays after every snarky remark.
I was jolted back to reality by the blaring honk of an aggressive New York driver – ah, music to my ears. As I hustled across the street, I realized that sometimes you need a little unplanned comedy relief in life, and what better way to find that than in the kitchen? Sure, cooking can be messy, frustrating, and loaded with trial and error, but it’s also a space where spontaneous hilarity and culinary genius can collide, creating pure magic.
So now that I’ve aired my sitcom-inspired reverie for all to see, I hope you’ll stick around to discover the fantabulous entreé hidden within the adventures that unfold at my kitchen counter. Remember, life’s too short not to relish in the laughter, heartwarming moments, and oh-so-delicious detours we encounter along the way. Stay tuned – things are about to get saucy!
- Asparagus – A green veggie that adds depth of flavor and gives the sauce a green color.
- Peas – The star of the show, fresh peas are best. If you’re short on time, you can use canned peas.
- Vegan parmesan – For a cheese-y flavor, or you can use Nutritional yeast as an alternative.
- Salt – A must-have ingredient.
- Lemon zest – The secret ingredient that makes the sauce tangy and zesty.
- Vegan butter – Adds creaminess and richness to the sauce. Olive oil can be used as an alternative.
- Hey there pasta lovers, are you looking for a new sauce to change things up? This recipe for a creamy pea and asparagus pasta sauce is the perfect way to elevate your next plate of noodles. And don’t worry, it’s vegan-friendly too!
- First things first, let’s prep the asparagus. Cut off the woody ends and then neatly slice the tips from the stalks. Set the tips aside for later, we’ll use them as a topping. Now, drop the asparagus stalks and green peas into a pot of boiling water and cook for about 10 minutes or until the asparagus is easily mashed. Drain and toss everything into a blender or food processor and blend until smooth. If you want a super creamy sauce, use a mesh sieve to strain out any fibrous bits.
- In a pan, melt some vegan butter over medium-high heat and sauté the asparagus tips until they’re golden and tender. Season with salt and pepper and set aside. Toss the sauce with your cooked pasta and top with the asparagus tips, some vegan parmesan, and a sprinkle of lemon zest.
- If you’re using frozen peas, make sure to thaw them before using or the sauce will be too watery.
Serving Suggestions for the Best Pea Sauce for Pasta
- Pasta Perfection: Serve this pea sauce over a bowl of your favorite pasta for a creamy and delicious meal. You can use spaghetti, fettuccine, or even penne for this one.
- Veggie Power: Add some grilled vegetables like zucchini, bell peppers, and cherry tomatoes on the side to make this a complete and healthy meal.
- Grilled Chicken: If you’re feeling a little bit fancy, pair this sauce with some grilled chicken for a balanced and satisfying meal.
- Vegan Delight: Keep it vegan by serving this sauce over some roasted potatoes or grilled eggplant. Top it with some vegan parmesan and lemon zest for that extra flavor kick.
- Summer Salad: If you’re feeling light, turn this into a summer salad by mixing the pea sauce with some cherry tomatoes, cucumber, and feta cheese.
- Fun Fact: Did you know that asparagus is one of the best sources of prebiotics? That means it’s great for your gut health. So, go ahead and enjoy this sauce without any guilt.
Can I use frozen peas for this recipe?
Sure thing! Just make sure to thaw them first, otherwise the sauce might turn out a bit watery.
Can I make this recipe without a food processor?
If you don’t have a food processor, you can use a blender instead. Just be sure to blend the asparagus and peas until smooth and creamy.
Is there a vegan alternative for the parmesan cheese?
You can use nutritional yeast or a store-bought vegan parmesan cheese substitute instead.
What can I do with the fibrous parts of the pea mixture after straining it?
If you don’t want to throw them away, you can add them to soups, stews, or even use them as a filling for veggie burgers or meatless meatballs.
Is this recipe gluten-free?
This recipe doesn’t specify gluten-free ingredients, but you can make it gluten-free by using gluten-free pasta instead.
Can I use a different type of butter than vegan butter?
Sure, if you’re not vegan or lactose intolerant, you can use regular butter. But If you want to keep the recipe vegan you can use a plant-based butter like coconut or avocado butter.
Pea Sauce for Pasta
- 1 Blender or food processor
- 1 Knife
- 1 Large pot
- 1 Pan
- 1 Sieve (optional)
- 1 bunch asparagus, trimmed
- 1¼ cup green peas, fresh or thawed
- 5-6 Tablespoons vegan parmesan
- 1 Tablespoon salt
- N/A Black pepper
- 2 teaspoons lemon zest
- 1-2 Tablespoons olive oil
- 1 lb pasta, any shape
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream (optional)
- Fill a large pot with salted water and bring to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta water.
- Trim the asparagus by cutting off and discarding the woody ends. Neatly cut the tips away from the stalks and save them for later.
- Add the asparagus stalks and green peas to boiling water. Cook for 10 minutes or until the asparagus softens (it should mash easily without effort). Strain the peas and asparagus and add them to a food processor. Blend until smooth and creamy.
- If desired, pass the mixture through a sieve to remove any fibrous parts for a creamier texture.
- In a pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the pea cream to the pan with the garlic and stir to combine.
- Pour in the vegetable broth and bring to a simmer. Let cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- If desired, add the heavy cream and stir to combine. Season with salt and pepper to taste.
- In a separate pan, heat a bit of olive oil over medium-high heat. Add the asparagus tips and cook until golden and soft. Season with salt and pepper to taste, and set aside.
- Drain the pasta and return it to the pot. Pour the pea and asparagus sauce over the pasta and stir to combine.
- Divide the pasta among 4 plates and top with the asparagus tips. Sprinkle with vegan parmesan and lemon zest.
For a thicker sauce, you can add more vegan parmesan cheese or vegan butter to the pan.
The sieve step is optional, but will give you a smoother texture for the sauce.