Ingredients
8 oz (250 g) pasta
2 tablespoons (40 g) plant-based butter
1 medium red onion, chopped
Zest and juice of 1 lemon
¼ teaspoon red chili flakes
1 ½ cups (200 g) frozen peas
1 cup (200 ml) plant-based heavy cream alternative
⅓ cup plant-based parmesan
Salt and freshly ground black pepper to taste
Instructions
Bring a large pot of water to a boil, salt it generously, and cook the pasta according to the package instructions. Reserve 1-2 cups of pasta water before draining.
Meanwhile, melt the butter in a large, deep pan and sauté the red onion for 3-4 minutes over medium heat until softened.
Stir in the lemon zest and red chili flakes, then add the lemon juice and continue to cook for another minute.
Add the frozen peas and cook for 2-3 minutes or until softened to your liking.
Stir in the plant-based cream and simmer for 1-2 minutes until the sauce thickens. Add a splash of pasta water if the sauce becomes too thick.
Transfer the cooked pasta to the pan and toss to combine.
Stir in the plant-based parmesan, season with salt and pepper to taste, and serve immediately.
Notes
You can adjust the amount of red chili flakes depending on your spice preference.
If you don’t have plant-based parmesan, you can substitute with nutritional yeast for a cheesy flavor.
This recipe can be customized by adding other veggies like spinach or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main course
- Cuisine: Italian-Inspired
- Diet: Vegan
