Summer Pasta with Sugar Snap Peas, Fresh English Peas & a Creamy Herbal Vegan Sauce
A simple pasta dish LOADED with two kinds of Fresh Peas - simple sautéed with Garlic then folded with Pasta and a Creamy Herbal Vegan Sauce (which is cashew based.)
Servings: 4 servings
Ingredients
Vegan Creamy Herbal Sauce:
- 1/2 cup raw cashews broken pieces ok!
- 1/3 cup filtered water
- 1/2 cup fresh parsley clean and dried
- 3 tablespoons fresh chives (can substitute scallion greens)
- 2 teaspoons fresh lemon juice
- 5 medium cloves garlic softened in oil - see recipe below
- 1/4 teaspoon sea salt
- 1/8 teaspoon smoked paprika
- 2 pinches chili flakes
- 2 tablespoons extra virgin olive oil (use the oil from softened garlic)
Peas & Pasta:
- 1/2 pound sugar snap peas (about 1 1/2 cups)
- 3/4 pound English shelled peas OUT of their pods (about 1/2 pound)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons thinly sliced garlic
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 8 ounces dry pasta I used gluten free; see note
Garnishes: Add a few tablespoons of chopped parsley and chopped chives
Instructions
Soften there Garlic:
- Add 5 cloves of garlic to a small 5" pan. Add FIVE tablespoons of extra virgin olive oil; will almost cover the garlic. Heat to a LOW simmer and cook until the garlic has softened, but has not colored about 10 minutes. Use the Garlic & TWO tablespoons of oil in the sauce - reserve the extra olive oil for the sauté and remainder for cooking or a salad dressing.
Herbal Cashew Cream Sauce:
- Drain soaked cashews. Add them to a high speed blender with all ingredients (cashews through extra virgin olive oil.) Blend from low to high speed - high speed for 2 minutes until creamy, vibrant green and smooth. Makes about 1 cup - use 3/4 cup for this recipe, serve extra on the side.
Pasta, 2 Peas & Sauce
- To finish the dish - Cook pasta al dente, drain.
- To a large stick proof skillet, add 1 reserved tablespoon olive oil, set heat to medium-low. Add sugar snap peas and sauté 3 minutes until just a tad golden but very crisp. (Do not over cook at this point.)Add the 5 tablespoons of sliced garlic, salt & pepper and sauce just 2 minutes until the garlic has just softened.
- Add the shelled peas and sauté ONE minute, not more.Add 3/4 cup of Herbal Cashew Cream Sauce, mix in. Add the pasta and give a big stir to coat.
- Serve in a large bowl, or individual bowls. Serve extra sauce on the side.Garnish with chopped parsley & chives, and serve with lemon wedges.
- Add grated aged cheese if desired for a vegetarian dish. Enjoy!
Notes
BEST Gluten Free Pasta's are Italian, choose Sanity Irollo brand or La Fabbrica Della Pasta. Use regular pasta for his recipe if desired.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 489kcal | Carbohydrates: 67g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 266mg | Potassium: 521mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2044IU | Vitamin C: 83mg | Calcium: 83mg | Iron: 5mg