Creamy Pea Pasta in 10 Minutes

This creamy green pasta comes together in one pot. The secret to that silky texture? Blend the peas into a smooth sauce that clings to every noodle.

Ingredients

• 1 package (500 g (1.1 lb) / 17.6 oz) short pasta, preferably cavatappi or another curly shape
• 2 cups frozen petite peas
• 1 white onion, chopped
• 4 cups water
• A handful of vegan Parmesan (or nutritional yeast)
• Salt, pepper, and a little olive oil for sautéing

Directions

1. Start with the base: Heat a little olive oil in a wide pot and sauté the onion until golden.
2. Add the liquids: Add the peas and water and bring to a boil.
3. Blend—the secret to creaminess: Scoop out about 3/4 of the peas with a little of the cooking liquid. Blend with an immersion blender (or in a food processor) until smooth, then return to the pot.
4. Bring it together: Add the dry pasta directly to the pot.
5. Let it cook: Cook over medium-low heat, stirring occasionally, until the pasta is done and the sauce has thickened and coats the noodles.
6. Finish: Stir in the vegan Parmesan and serve immediately.

Tips

Cavatappi or another curly pasta shape works especially well here because it catches plenty of sauce. Pairing pasta (a grain) with peas (a legume) provides high-quality protein. An average serving contains about 18 grams of protein.