Simple, Healthy Meal: Creamy Peas & Mushroom Veggie Pasta

peasmushroomsNeed a simple recipe that’s healthy but also a bit on the “comfort food” side?  Try this!  It’s a union of health food and comfort food.

I am a vegetarian, and I try to eat very little sugar, starches, and dairy.  However, a couple of times a month I will indulge in pasta.  If I do have pasta, I really enjoy the varieties that include vegetable puree – the one I used for this recipe included pureed spinach and pureed zucchini in the ingredients.

I don’t use exact measurements, so feel free to adjust the amounts based on your preferences.  I used:

  • 2 cups fresh mushrooms, thickly sliced
  • 2 cups of frozen peas
  • 2-3 T organic unsalted butter (you could also use an oil but I used butter for creaminess)
  • 1 small block of Parmigiano-Reggiano or similar vegan cheese, preferably organic
  • 1/2 cup of milk of choice (organic dairy, unflavored nut milk, etc)
  • 2 cups vegetable pasta (look for one that says it includes vegetable puree)
  • Pink Himalayan salt, to taste
  • fresh ground black pepper, to taste

 

Directions:

  1. Boil water, add a bit of salt to flavor the pasta, and cook pasta until al dente.  Drain pasta and set aside.
  2. In the same pot, melt the butter and add mushrooms and some salt and pepper.  Saute until tender.
  3. Add the peas, milk, and cooked pasta, stir until heated through.
  4. Grate the cheese and add to the warm pasta, stir until melted.  Add more salt and pepper to taste.  That’s it!

I think it would be excellent to add spinach and/or zucchini, but I didn’t have any on hand.  Additionally, throw in some chopped up organic tempeh for added protein and you have a one-pot meal.  So simple and so satisfying!

 

 

 

 

 

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