One Pot Creamy Sweet Pea Pasta
Dinner has never been easier, quicker, or more DELICIOUS!! Pasta! A true love dinner match made in heaven! But no more boring spaghetti bolognese! This one pot wonder will be on your dinner table in 35 minutes and will wow the whole family. A creamy rich sauce, fresh vibrant vegetables, full of bright spring flavors and all made in ONE POT! (Hello easy cleanup) It’s so much easier than you think to create delicious, interesting and mind fun meals! So grab a pot and let’s get cooking!!
Equipment
- stove, large pot
Ingredients
- 10 ounces farfalle pasta I used Barilla
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic thinly sliced
- ¼ large white onion finely chopped
- 3½ cups vegetable broth
- 1 cup asparagus cut on a bias
- 1 cup peas thawed from frozen
- ¾ cup snow peas small cut on a bias
- 6 oz vegan cream cheese can be subbed for regular cream cheese
- ½ tsp fresh lemon zest
- pink salt to taste
- fresh flat leaf parsley for garnish
Instructions
- In a large saucepan or pot, heat the olive oil over a medium heat.
- Add the garlic and onion and cook until softened. (About one minute)
- Next add the Barilla farfalle pasta along with the vegetable broth and bring to a boil over a medium/high heat. Stirring occasionally, for around 6 mins.
- Once the pasta is al dente, stir in the asparagus, peas and snap peas. Cook for another 2 mins.
- Next add the vegan cream cheese, lemon zest and salt to taste.
- Stir until thoroughly combined and a beautiful thick and creamy sauce has formed.
- Remove from the heat, spoon into serving bowls and garnish with fresh flat leaf parsley.
Notes
** I created this dish with farfalle shaped pasta. I can’t confirm it would work with any other shaped pasta.
** if asparagus and sweet peas aren’t your jam. Feel free to substitute for green veggies of choice!
**this dish is 100% plant based. But like all my recipes can be easily adapted to include dairy versions of all ingredients and a protein of choice :)