A vibrant, creamy green pea pasta sauce packed with plant-based protein and fibre. Blended white kidney beans, sweet peas, and fresh herbs create a silky, nourishing sauce that coats every twist of pasta beautifully.
By mansi
Servings
4
400 g pasta (e.g. Trottole)
1 can white kidney beans (canned)
2 cup frozen peas, thawed
0.25 cup nutritional yeast
1 cup soy milk
0.5 cup fresh basil and mint (loosely packed)
1.5 tsp salt
1.5 tsp onion powder
0.5 piece lemon
1 tbsp olive oil
Calories
523 kcal
Protein
23g
Carbs
75g
Fat
16g
Fiber
15g
Sugar
14g
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Cook the Pasta
1. Bring a large pot of salted water to a boil, then cook the pasta until al dente. Before draining, reserve a cup of pasta water.
400 g pasta (e.g. Trottole)
Make the Sauce
2. In a blender or food processor, combine the white kidney beans, thawed peas, nutritional yeast, soy milk, basil and mint, salt, and onion powder. Blend until completely smooth.
1 can white kidney beans (canned),
2 cup frozen peas, thawed,
0.2 cup nutritional yeast,
1 cup soy milk,
0.5 cup fresh basil and mint (loosely packed),
1.5 tsp salt,
1.5 tsp onion powder
Combine & Serve
3. Toss the blended sauce with the drained pasta and the reserved pasta water until well coated. Finish with a squeeze of lemon juice, a drizzle of olive oil, and lemon zest.
0.2 piece lemon,
1 tbsp olive oil
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By mansi