This 10-minute pea and tofu pasta recipe is perfect as a mid-week meal and believe me, it will satisfy any picky eater!
Vegan, nut free, gluten free * | Serves 2 | MAIN
*Use gluten free pasta
Ingredients:
- 250g pasta of choice (I used linguine)
- 150g frozen peas
- 350g silken tofu
- 3 tablespoons nutritional yeast
- 2 cloves of garlic
- 1 lemon, zest and juice
- Salt and pepper
- 50ml olive oil
- Fresh mint (or frozen or dried)
- Fresh dill (or frozen or dried)
- 30g of vegan parmesan (shredded)
Steps:
1.Boil your pasta in salted water, according to the package instructions.
2.Add all the remaining ingredients in a food processor and blend until your get a smooth cream.
3.Add the cream in a wide pan, along with your cooked pasta and 100ml of the pasta water.
4.Mix to combine and taste and adjust the seasoning as needed.
5.Serve immediately with some vegan parmesan to top.
Enjoy!
