Lemony Protein and Pea Pasta-Vegan

Lemon is still in complete domination in my kitchen. When life gives you lemons, I realized lately that there is a lot you can do with them, to a point where you run out of lemons. The aroma along with the zesty flavor just seems to make any dish perfectly delicious. This pasta recipe is by far the most loved one on my kitchen table.

It is definitely a doable task to cut down on the salt, fat, sugar, dairy, eggs, meat in a dish, but the most difficult challenge is to win the comparison battle between the new, improved healthier dish to the less healthier popular version, especially at the kitchen table. To be classified as a favorite, despite all the great nutrition content and meticulous design, the healthier version has to gain a bigger margin in terms of texture, taste, appearance, aroma than the traditional version. And this spring favorite lemon based pasta stands notably apart from rest of its class while being super healthy.

Loads of protein (Plant protein – obviously!) is incorporated into this recipe, if protein is your holy grail of a healthy, nutritious dish. Edamame and Peas rich in protein, phytonutrients blend in really well with tangy fresh lemon. About 20 g protein, and 11g fiber come just from edamame and peas in this dish .

Besides the legumes, cashews add to the creaminess of the sauce along with pumpkin seeds. If you have nut allergy, go for a mix of pumpkin and sunflower seeds.

I tried this recipe with penne and farfalle, and the kids love the fancy shape of farfalle, but the enjoyable eating experience to me was no different with either kinds of pasta. Pick any pasta of your choice, and if you happen to go for chickpea based pasta or edamame spaghetti, you can literally name it, Super Protein lemon pasta.

For all those who despise peas, this is a perfect way to disguise the petite protein sources into a super fresh and hearty meal. Making this pasta, was so refreshing with all the spring inspired aromas and colors on my hands. Eating it was nothing but satisfying.

Pick the freshest lemons that almost make your hands smell after touching them. If you can find pink lemons with slightly fruity hint in both the peel and the juice, this recipe will be beyond outstanding.

Lemony Protein and Pea Pasta- Vegan

The best spring time pasta that is protein packed and so satisfying to all your senses. Healthy and full of freshness that you can't stop eating.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Blender

Ingredients

  

• Pasta- of your choice use whole grain pasta
• water to boil pasta

Sauce

• 6 garlic cloves
• 1 cup whole cashews if nut allergy, can use just pumpkin and sunflower seeds
• 1/4 cup pumpkin seeds optional, add extra creaminess
• 3 tbsp nutritional yeast
• 1 1/2 cup oat milk – can use any plant based milk
• 2 tbsp lemon zest
• 1 cup edamame blanched
• 1/2 cup green peas – frozen but left outside for 15 min
• 2 tsp whole white pepper can use black pepper as well
• salt per taste
• 2 tbsp lemon juice – fresh

Mix ins

• 1 cup edamame blanched
• 1 tsp dry parsley
• 1 tsp lemon zest – optional
• 1 tsp red pepper flakes or more black pepper -optional for more spice

Instructions

 

Blanching edamame

• Boil water in a pot to submerge the edamame and let them cook for 5-6 min. Drain the water and keep the edamame aside.

  You can just let the frozen peas rest on the counter to thaw.

Making Sauce

• Soak cashews and pumpkin seeds in hot water (just enough to submerge them about 1/2 cup) for 10 min.

  In a blender jar, add the cashews, pumpkin seeds along with the water, garlic, plant based milk, nutritional yeast, salt, pepper, lemon zest, lemon juice.

  Also add the blanched edamame, and thawed peas.

  Now blitz into a smooth paste.

Boil pasta

• Take a deep pan , and fill with water. Let water boil. Then add a pinch of salt, pasta to cook.

  Per the al dente time listed on pasta package, cook the pasta and drain the water. Save the pasta water.

Bringing them together

• In a deep skillet, add little bit of pasta water or olive oil ( if using). Once hot, add the extra edamame. Then add the cooked pasta. After a minute, add the yummy sauce and mix gently. Add the left over past water for desired consistency. Then add fresh lemon juice, dry parsley any extra lemon zest if desired. Stir it all together.

  The pasta does tend to thicken up and absorb the water with time, so have the pasta water on hand if you need to retouch the consistency.

  Add more pepper or red pepper flakes if more heat is desired.