Creamy Veggie Pasta
My delicious creamy veggie pasta recipe is a quick and easy week-night vegan dinner. Packed with greens and delicious herbs in a silky smooth sauce.
Ingredients
- 130 gtender stem broccoli
- 125 gasparagus tips
- 50 gshelled edamame
- 300 gtagliatelle (or any vegan pasta)
- 30 gvegan butter (or 2 tbsp vegetable oil)
- 1onion (finely chopped)
- 2 clovesgarlic (finely mined)
- 100 mlvegetable stock
- 100 mldry white wine ((optional))
- 200 mlvegan cream (or 200g silken tofu blended until smooth)
- bunch fresh mint (finely chopped)
- vegan cheese (optional for topping)
Directions
- 1
Bring a large pot of water to the boil.
- 2
Add the tender stem broccoli, asparagus and edamame and boil for 2-3 minutes. Remove from the boiling water with a sieve and plunge into a bowl of cold water to stop from cooking.
- 3
Season the pot of boiling water with 1 tsp fine sea salt and add the pasta. Cook according to the instructions on the packet.
- 4
While the pasta cooks, make the sauce.
- 5
Place a large frying pan over medium heat and add the vegan butter. Once melted, add the onion and garlic and fry for 2 minutes, being careful not to let the garlic brown too much.
- 6
Add the vegetable stock and wine (if using) then bring to a simmer. Cook until almost all the liquid has evaporated (about 5-8 mins).
- 7
Add the vegan cream and reduce the heat to low. Stir through the cooked veggies, chopped mint and drained pasta then serve with a sprinkling of vegan cheese (optional).