Pea Pasta

4 SERVINGS

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INGREDIENTS

300 g whole wheat spaghetti, dry (you can use other pasta)
3 cloves of garlic
2 tablespoons rapeseed or sunflower oil
50 g fresh baby spinach (can be replaced with thawed)
130 g frozen peas (thawed)
50 g cashew nuts
250 ml semi-skimmed milk (can be replaced with any plant-based milk)
2 tablespoons nutritional yeast (can be replaced with grated Parmesan)
Salt
Pepper

INSTRUCTIONS

1
First, start cooking the pasta: Bring a sufficient amount of water to a boil in a large pot over high heat. Then salt the water, add the pasta to the pot, reduce the heat to medium, and cook for 14⁠–⁠15 minutes.
2
Meanwhile, peel and roughly chop the garlic. Then take a pan, heat 2 tablespoons of oil in it over medium heat, add the chopped garlic, and sauté for 2⁠–⁠3 minutes over medium heat. Next, add baby spinach, 50 g of thawed peas, and approximately ½ a ladle of water taken from the pot with the pasta to the pan. Cook this mixture for 2⁠–⁠3 minutes over medium heat. After cooking, turn off the heat, transfer the mixture from the pan to a blender, add cashew nuts, milk, nutritional yeast, salt, and pepper, and blend everything until smooth.
3
Once the pasta is cooked, drain it and return it to the pot. Then add the remaining peas and the blended mixture, mix, divide the contents of the pot into 4 servings, and serve.

Tip

You can garnish individual servings of pasta with fresh herbs before serving.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.