A simple and delicious creamy pasta to start the week! With lots of lemon and pepper, and green veggies.
Ingredients
3/4 lb. orecchiette
1 small onion, finely chopped
2 tbsp olive oil
1 1/2 tsp kosher salt, divided
1 tsp pepper
1 tbsp garlic, minced
1 tsp garlic powder
1 cup vegetable broth
3 1/4 cups (packed) broccoli florets cut small
3/4 cup frozen peas
1/4 cup fresh parsley
2 tbsp fresh dill
2 tbsp vegan butter
2 tbsp Greek-style vegan yoghurt
Juice of 1 1/2 to 2 lemons, to taste
1/4 cup vegan parmesan (optional)
Extra pepper for serving
Red chilli flakes for serving
*can sub coconut cream, vegan cream cheese, or just omit
Ingredients
3/4 lb. orecchiette
1 small onion, finely chopped
2 tbsp olive oil
1 1/2 tsp kosher salt, divided
1 tsp pepper
1 tbsp garlic, minced
1 tsp garlic powder
1 cup vegetable broth
3 1/4 cups (packed) broccoli florets cut small
3/4 cup frozen peas
1/4 cup fresh parsley
2 tbsp fresh dill
2 tbsp vegan butter
2 tbsp Greek-style vegan yoghurt
Juice of 1 1/2 to 2 lemons, to taste
1/4 cup vegan parmesan (optional)
Extra pepper for serving
Red chilli flakes for serving
*can sub coconut cream, vegan cream cheese, or just omit
Cook pasta according to package directions for al dente, in salted water. Drain, but reserve 1/2 cup pasta cooking water.
Meanwhile, in a large pan on medium heat, add onions, oil, 1 tsp of kosher salt, and pepper. Stir, cook for 5 min. Add garlic, cook another min. Add garlic powder and vegetable broth let gently simmer for 2 min.
Add broccoli florets and peas, stir and cook covered for 2 to 3 min. Remove lid and cook more time if broccoli is not yet fork-tender. Add pasta and remaining ingredients, stir and add the last 1/2 tsp kosher salt and more butter or olive oil if desired.
