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Spaghetti with Pea Puree

These simple, whole ingredients make a beautiful pallet of colours for this Spaghetti with Pea Puree dish. It's fresh and light, try it tonight!
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Servings: 4
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Equipment

  • stove
  • food processor or blender

Ingredients

SPAGHETTI INGREDIENTS

  • 1 bag spaghetti (we used Rummo’s GF)
  • 2-3 tbsp olive oil
  • pinch of chili flakes
  • ½ onion small diced
  • 2 garlic cloves
  • 7-8 asparagus spears (cut into 1/2 inch pieces)
  • 8-10 shiitake mushrooms
  • ½ cup peas fresh or frozen
  • vegan parmesan
  • ½ reserved pasta water

PEA PUREE INGREDIENTS

  • 2 cups fresh or frozen peas
  • 1-2 garlic cloves smashed with knife
  • handful fresh mint
  • handful fresh basil
  • juice of 1 lemon
  • sea salt and cracked pepper
  • ¼ cup olive oil
US Customary - Metric

Instructions

SPAGHETTI INSTRUCTIONS

  • Cook pasta in salted water until al dente. Once cooked, reserve 1 cup pasta water before draining. Rinse the pasta in hot water.
  • While pasta is cooking, heat a large pan with olive oil and chili flakes. Add onion to the pan and cook for 2-3 minutes.
  • Add garlic and mushrooms. Toss to coat in the onion mixture. Season with salt and cracked pepper.
  • Once mushrooms have started to soften add asparagus. Toss to coat. Cook for 2-3 minutes stirring often. Add a splash of pasta water if the mixture seems dry.
  • Finally add in the peas. Season again with salt and cracked pepper. Add in pasta and toss to combine.
  • Add in 1/4 cup of pasta water to help emulsify the pasta. Once pasta is fully coated, sprinkle in some cheese.
  • Place pasta on top of pea puree in the large serving bowl. Drizzle again with olive oil and sprinkle with chili flakes and good finishing salt.
  • Gently toss the pasta into pea puree. Serve into bowls and enjoy!!!

PEA PUREE INSTRUCTIONS

  • Blanch peas in boiling salted water for 1 1/2-2 minutes and then dunk them in an ice bath (helps retain that vibrant green).
  • Add to a food processor with everything but olive oil.
  • Slowly add olive oil with a machine whirling.
  • Scrape into a large serving bowl and add cooked pasta on top.

Nutrition

Serving: 1serving | Calories: 667kcal | Carbohydrates: 100g | Protein: 17g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 71mg | Potassium: 392mg | Fiber: 9g | Sugar: 7g | Vitamin A: 905IU | Vitamin C: 40mg | Calcium: 37mg | Iron: 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.