As my first recipe, I would like to make this really appetising vegan pasta, full of greens, high in protein and low fat. Packed with flavour and ready in 20 minutes.
When people think of vegan food or vegan cooking, I am pretty sure they think of complicated procedures and ingredients really hard to find. Truth is, you are already eating most food that is accidentally vegan.
What I would like to do with my dishes is to show you how simple and easy vegan food can be. But not only that, I would like to show you how delicious and healthy it is too by using simple ingredients and the closest to their natural taste! Because veganism doesn’t need to equal to restrictive.
Veganism simply means bringing consciousness into every day life through the food that we eat. And, kind eating means being bringing gentleness into our body with all the emotional, physical and spiritual benefits.
INGREDIENTS FOR VEGAN PASTA
To recreate this dish for 2 portions you will need:
- 200gr of pasta
- 200 gr of fresh asparagus
- 150 gr of silken tofu
- 100 gr of frozen peas
- 30 gr of bread crumbs
- Fresh basil leaves
- 2 tbsp of nutritional yeast
- Sea Salt and black pepper
- Extra virgin olive oil
- OPTIONAL : Garlic clove and lemon zest
RECIPE PROCEDURE FOR VEGAN PASTA
- Start by washing and peeling your asparagus. You need to peel the bottom part to avoid chewing on the stringy texture. But leave a few sprigs and tips on the side for decoration.
- In a pan, add a teaspoon of olive oil and start cooking your asparagus chopped in small pieces together with the frozen peas.
- NOTE : You can avoid oil altogether by simply using a little bit of water instead. Garlic, if used, should be put now in the pan, whole and skin on, to be removed when the veggies are ready.
- Then, cook your greens until al dente (just cooked), around 10 mins on low setting.
- When almost ready, add the silken tofu, salt, nutritional yeast and black pepper. And cook until combined.
- Transfer the content of the pan in a food processor, add the basil leaves and blend until you have a thick and silky cream. Then, set aside.
- Cook your pasta according to packet instructions.
- While the pasta is boiling, cook the leftover veggies in a pan with a dash of olive oil. Leave them crunchy as they will create a nice texture once all the ingredients will be mixed together. Add salt and pepper and set aside.
- In a small pan, add the breadcrumbs and let them become golden and crunchier. It should take only couple of minutes. And, keep an eye on them as they can burn quickly!
- Now, time to assemble! Put the pasta in a pan, add the cream of asparagus and peas and let it coat all on a very low heat. If it needs a bit of water, add some pasta cooking water that you have set aside beforehand. This will help you create creaminess without needing to add any oil.
- Add the peas and asparagus tips. Mix until combined.
- Serve in a plate with the crunchy bread crumbs sprinkled on top, scattered fresh basil leaves and a few little dollops of the cream.
NOTE : If you want, you can also grate some unwaxed lemon zest. It will create a soft citrusy kick that will compliment the sweetness of the veggies really well. Optional a drizzle of olive oil and voilà!
- You can substitute the pasta with some gluten free options, or you can use a protein pasta made out of chickpeas or lentils.
- The cream will also work amazingly well with courgette spaghetti.
Try vegan: for the animals, the planet and yourself. One small change, added to many small changes, can create a big, impactful, positive difference!
You may also be interested in my other recipes, like Vegan Roulade and Vegan Blondie.
Sending love to all beings,
Annalisa D’Agostino is a Reiki Master, also professionally pursuing holistic and spiritual counselling.
She enjoys cooking and making delicious vegan takes on everyday food.
So here you can find a little corner, TheVeganSense, where you will find recipes and Vegan insight to show love not only to your loved ones, but also the animals and the planet.
Follow her on Instagram @TheVeganSense
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