Plant-Based Pasta e Piselli (Pasta and Peas)
Servings: 4 servings
Calories:
Classic Italian Pasta e Piselli (pasta and peas) made oil-free and dairy-free. A simple, light, silky, and brothy pasta and peas recipe perfect for healthy comfort food.
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Equipment
- large sauce pan
Ingredients
- 1 small onion finely diced
- 2 cloves garlic minced
- 3 cups low-sodium vegetable broth plus more as needed (750 ml)
- ½ lb short pasta (orecchiette, cavatappi, trecce, rotini, or fusilli) 8 oz / 220 g; whole-grain or legume pasta preferred
- Salt to taste
- 2 lb frozen peas 900 g; about 6-7 cups
- ¼ cup nutritional yeast
- ¼ cup blended silken tofu optional, for creaminess
- 1 –2 tablespoons lemon juice to taste
- ½ teaspoon onion powder optional
- ½ teaspoon garlic powder optional
- Freshly ground black pepper to taste
- Red pepper flakes to taste (optional)
- Chopped fresh thyme parsley, or basil, for serving
Instructions
- Sauté the onion and garlic in a splash of broth until soft and fragrant.
- Add the remaining broth and bring to a boil. Stir in the pasta and salt.
- Cook until al dente, stirring often. Add additional broth or water ¼ cup at a time only if needed.
- When the pasta is almost al dente and about ¼ of starchy liquid remains in the pot, stir in the peas.
- Cook 2–3 minutes, just until the peas are heated through and tender but still vibrant.
- Turn off the heat. Stir in the nutritional yeast and blended silken tofu (if using).
- Add lemon juice, onion powder, garlic powder, black pepper, and red pepper flakes to taste. Adjust seasoning and consistency with additional broth or water as needed.
- Serve topped with chopped fresh thyme, parsley, or basil.
Notes
- Liquid: Start with 3 cups; pasta should be only partially submerged.
- Add more liquid gradually as it cooks, just enough to keep it moving and release plenty of starch for a naturally thickened sauce.
- Texture: The pasta releases natural starch as it cooks, creating a light, silky sauce without cream or cheese.
- Flavor boosters: Finish with lemon juice, black pepper, and herbs to brighten the lightly coated peas and pasta without any oil or cheese.
