Sort ingredients
hagocpanna
QR Code
Listen
Pdf
Start by boiling a large pot of water and cooking the pasta according to package directions. I usually cook my pasta slightly longer than needed for al dente because that's how we like it, but please cook the pasta until it's the texture you like, then drain. If you'd prefer, save a ½ cup pasta water or more for the sauce, but I just used filtered water from my fridge and it was fine for this recipe. (There's plenty of starch in the peas, which helps bind the sauce to the pasta.)
While the pasta water boils, thaw the peas (I just microwave them, but you can steam or boil them if you prefer) and add to the blender along with the remaining ingredients. Blend until smooth. Taste and adjust seasonings if needed. Blend again until everything is well incorporated.
Add the sauce to your cooked pasta. Give it a really good stir (I like to use tongs for this, especially when using long pasta).
Plate the finished dish and serve with whatever garnishes you like. We used finely grated vegan parmesan cheese and fresh cracked black pepper.
Let the green pea pasta cool to room temperature and store in an airtight container for up to 5 days. To revive thickened sauce, add a little water or plain unsweetened non-dairy milk and more vegan parmesan cheese if desired.