Pasta in Pea Cream
- May 6
- 2 min read
Updated: Oct 7
## Delightful Pasta in Creamy Pea Sauce
This exquisite vegan Italian dish is both delicious and straightforward to prepare, allowing you to have a delightful lunch ready in no time. I enhance this dish with a creamy texture and unique additions that elevate its flavor. Please follow the recipe for details.
Ingredients: simple, total time: 40 min., 4-6 servings
400 g of any pasta
400 g of frozen peas
1 medium carrot/ diced
400 ml of vegetable soup
1 small onion/finely chopped
25 g butter
2 Tbsp olive oil EVO
1 Tbsp Barilla pesto Genovese
pinch of salt and pepper
1 Tbsp weed dill
3 basil leaves for decoration
1 Tbsp grated Parmesan cheese + for sprinkle
Preparation:
Sauté the onion in a pan with little oil, until transparent to low medium heat.
Add diced carrot, simmer about 3–5 minutes. Now add cube of butter, stir.
When the butter melted add the peas and cook for about 10 minutes, with stirring occasionally and covered.
Then add the vegetable broth and cook about 20–25 minutes.
Turn off the heat, pour the ingredients into a deep bowl and add 1 teaspoon of dill, 1 spoon of Genovese pesto, 1 spoon of Parmesan cheese.
Blend everything well into a creamy mixture, control taste, then return to the pot.
Cook the pasta according to the instructions until alla dente, and strain it well.
Serve on plates and top with pea and basil cream, if desired, sprinkle with grated Parmesan cheese
Garnish with fresh basil leaves.
Serve warm.
Buon appetito!
NOTE:
If you have some meat bones or ribs at home, you can immediately add with peas and cook everything together, to get an even better taste! Remove ribs from the mixture and fry them in a little oil.
Keep the rest of the pea cream covered in the refrigerator for up to 2 days.
If the cream thickens, add very little liquid.
You can keep this pea cream in a container with a lid in the fridge for up to a 2 month.
Do you want to try something a little different?
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