Creamy Green Vegan Pasta
Whether you need to create something that’s quick and easy in the evenings, or want to prep your lunches for the entire week, this recipe is definitely one to keep!
It is packed full of flavour, nutrition, and tastes deliciously creamy even though it is dairy free!
Prep:5
Cook:30
Level:Beginner
Ingredients
- 300g Dried Pasta (gluten free if need be!)
- 1 tbsp vegetable oil
- 60g Dairy Free Butter
- 200g sugar snap peas, finely chopped
- 1 large green pepper, finely diced
- 2 Cloves Garlic
- 1 white onion, finely diced
- 200g Sliced Mushrooms
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp english mustard
- 60g plain flour (gluten free if need be!)
- 30g Hemp Protein Powder
- 10g Barley Grass Powder
- 250ml Vegetable Stock
- 140ml Rice Milk
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Method
- Cook your pasta as per the packet instructions
- Add the oil and dairy-free butter to a pan and sautee the onion, garlic, pepper, sugarsnaps and mushrooms with the thyme and paprika until softned
- Add the mustard, hemp protein, barley grass powder and flour to the pan, mix well and cook for 3-4 minutes, until the flour has cooked and the mixture is thick.
- Slowly add the vegetable stock and milk until a smooth and creamy sauce has formed.
- Mix the pasta through and cook for a further 2-3 minutes until hot.