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
- Boil water, add a bit of salt to flavor the pasta, and cook pasta until al dente. Drain pasta and set aside.
- In the same pot, melt the butter and add mushrooms and some salt and pepper. Saute until tender.
- Add the peas, milk, and cooked pasta, stir until heated through.
- 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!