Vegan Creamy fusilli pasta with broccoli and peas

Vegan Creamy fusilli pasta with broccoli and peas

Tomato-based is the way I usually go when it comes to pasta. But, once in a while, I like to switch things up by going the creamy route.

Creamy is  always synonymous with cheesy for me. If I had nutritional yeast like I thought I did, I would have totally gone that route.   I found some yoghurt in my fridge and decided it was the perfect day to finally try a crazy idea I have been nurturing aka creamy yoghurt pasta.

This  pasta recipe is a blank canvass and I’m pretty sure I will be layering on some spices to give it some more complex flavours.


For now, let’s cook!

 

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Vegan Creamy fusilli pasta with broccoli and peas


  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 1 1x
Scale

Ingredients

  • 1 small shallot, finely diced
  • 2 small cloves of garlic, finely chopped
  • 1 tsp chilli flakes
  • 60g baby spinach leaves
  • 80g peas
  • 100g tenderstem broccoli (broccolini)
  • 3 tbsp plain soy yoghurt
  • ½ vegetable stock cube
  • Black pepper
  • 80g fusilli pasta

Instructions

Heat a splash of water (or 2 tbsp of oil or non-stick spray)  in a large pan over a medium heat, then add the shallots and garlic. Sweat for 1-2 minutes, stirring occasionally.

Add the stock cube and a splash of water, then stir thoroughly and turn the heat down to a simmer.

In the mean time, steam the broccoli and peas and set aside.

Cook the fusilli in a pan of boiling water until al dente. Reserve some of the cooking water, drain the fusilli, then add it alongside the broccoli and peas to the onion and garlic sauce.

Toss well until is evenly coated, adding a splash of the pasta to loosen if needed

Take the pasta off the heat then stir in the yoghurt. Mix well until the pasta and vegetables are evenly coated.

To serve, place the spinach at the base of your bowl then layer on the pasta and vegetables. Finish off by sprinkling on some chilli flakes and black pepper.

Enjoy!


  • Category: Lunch/Dinner

Keywords: Pasta, Vegan, Broccoli, Peas

Print

Vegan Creamy fusilli pasta with broccoli and peas


  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 1 1x
Scale

Ingredients

  • 1 small shallot, finely diced
  • 2 small cloves of garlic, finely chopped
  • 1 tsp chilli flakes
  • 60g baby spinach leaves
  • 80g peas
  • 100g tenderstem broccoli (broccolini)
  • 3 tbsp plain soy yoghurt
  • ½ vegetable stock cube
  • Black pepper
  • 80g fusilli pasta

Instructions

Heat a splash of water (or 2 tbsp of oil or non-stick spray)  in a large pan over a medium heat, then add the shallots and garlic. Sweat for 1-2 minutes, stirring occasionally.

Add the stock cube and a splash of water, then stir thoroughly and turn the heat down to a simmer.

In the mean time, steam the broccoli and peas and set aside.

Cook the fusilli in a pan of boiling water until al dente. Reserve some of the cooking water, drain the fusilli, then add it alongside the broccoli and peas to the onion and garlic sauce.

Toss well until is evenly coated, adding a splash of the pasta to loosen if needed

Take the pasta off the heat then stir in the yoghurt. Mix well until the pasta and vegetables are evenly coated.

To serve, place the spinach at the base of your bowl then layer on the pasta and vegetables. Finish off by sprinkling on some chilli flakes and black pepper.

Enjoy!


  • Category: Lunch/Dinner

Keywords: Pasta, Vegan, Broccoli, Peas

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