Name: Creamy Spinach and Pea Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 3 cups spinach; 1 cup green peas, fresh or frozen; 2 cloves garlic, sliced; 10 leaves fresh basil (or 1 tsp dried basil); ½ cup shredded parmesan cheese; 2 Tbsp olive oil; 2 Tbsp fresh lemon juice, about 1 large lemon; ¼ cup unsweetened plant-milk, I use almond milk; ½ tsp smoked paprika; ½ tsp crushed red pepper flakes; ½ tsp salt, more to taste; ⅛ tsp black pepper, more to taste; 8 oz dry pasta of choice; 2-4 Tbsp pasta water, be sure to save before draining pasta

Description

A delicious and creamy pasta dish packed with spinach, peas, and parmesan.

Ingredients

Scale

3 cups spinach
1 cup green peas, fresh or frozen
2 cloves garlic, sliced
10 leaves fresh basil (or 1 tsp dried basil)
½ cup shredded parmesan cheese
2 Tbsp olive oil
2 Tbsp fresh lemon juice, about 1 large lemon
¼ cup unsweetened plant-milk, I use almond milk
½ tsp smoked paprika
½ tsp crushed red pepper flakes
½ tsp salt, more to taste
⅛ tsp black pepper, more to taste
8 oz dry pasta of choice
2–4 Tbsp pasta water, be sure to save before draining pasta

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Instructions

Bring a large pot of water to a boil over high heat. Salt the boiling water and then add the dry pasta to the salted water. Cook pasta according to the instructions on the package. If you like al dente noodles, cook it for a couple of minutes less than the instructions call for. When pasta is done cooking, drain and set aside, saving the pasta water.
Heat a large pan or skillet over medium heat and add oil. Once oil is heated, add frozen peas. Once frozen peas are defrosted, add the garlic until fragrant, 30 seconds-1 minute. Add the spinach and saute until the spinach is wilted.
Add the cooked spinach and peas and the rest of the ingredients including the parmesan, basil, lemon juice, milk, paprika, red pepper flakes, salt, and pepper to a blender or food processor and puree for about 1-2 minutes or until creamy. Add in a Tbsp of pasta water at a time until it reaches your desired consistency, up to a quarter cup of pasta water.
Add the cooked pasta to the skillet that you used for your spinach and peas. Stir in the green sauce and toss until evenly coated. Heat on medium heat until it’s warmed to your liking, adding a bit more pasta water if needed to thin it out. Top with crushed red pepper flakes and more parmesan cheese.

Notes

Feel free to adjust the amount of basil and garlic to your taste.
This dish can be made vegan by using nutritional yeast instead of parmesan.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 5g
Protein: 15g
Cholesterol: 25mg