Pumpkin seed alfredo pasta
This pasta recipe is very quick to make, and with the addition of pumpkin seeds and flour to thicken the sauce, it is so creamy! I also substituted half of the pasta with legume pasta, to obtain a protein-rich, balanced meal that will make for the perfect weekday dinner when you are short on time!
Recipe inspired from Vegan Richa.
Ingredients
- 100g wheat pasta
- 100g legume pasta
- 2 tsp olive oil (9g)
- 80g chopped onion
- 12g crushed garlic
- 35g pumpkin seeds, soaked for 1h
- 14g nutritional yeast
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 3/4 tsp salt
- 1/8 tsp black pepper
- 10g lemon juice
- 8g wheat flour
- 230g unsweetened soy milk
- 30g spinach, fresh or frozen
- 70g frozen peas
Instructions
- Take the frozen spinach and peas out of the freezer in advance so they are at room temperature when you cook the rest of the meal.
- Boil the pasta according to packet instruction. You may need to cook the wheat and legume pasta separately, as the latter cooks much quicker. Drain, run under cold water to stop the cooking process, and reserve.
- Heat up the oil in a pan over medium heat, and fry the onion until it tenderises nicely.
- Add crushed garlic, and keep frying until garlic no longer smells raw.
- Drain the pumpkin seeds, and add them to the pan. Keep cooking this mix over medium heat for a few minutes until the onion is entirely done. If need be, add a splash of water to avoid scorching.
- Transfer this mix into a tall jar, add the soy milk, lemon juice, flour, herbs & spices, and blend with an immersion blender until smooth.
- In the still hot pan, place the thawed spinach and frozen peas. Add the pasta and the sauce, and mix well.
- Serve immediately!