Hello not not followers! We’re on to Menu #4 of my Make it a Meal series. This menu is called Peas & Love, cause, well, it’s got both of those ingredients! I’m starting out with the entree this time, Lemony Pasta with Peas & Arugula. The next two posts will be the rest of the meal, with some plant-based appies and a fruit-based dessert. Hint: It’s pie!

In keeping with my mission to make eating together easy, you can create a vegan cream sauce for this pasta and then add vegetarian or carnivore toppings. Alternatively, if your group doesn’t contain vegans, I’ve included a recipe variation that works for vegetarians and omnivores.

Of course, if from a diet perspective you’re a homogenous group, well then you can just make whatever single version is suitable!

However you make it – this pasta sauce is lemony, creamy, peppery and made with love! What more could any kind of eater ask for?

Vegan Cream Sauce Base

4-6 servings 

The Elephant in the Room: Aka Nutritional Yeast

If you’re new to vegan cooking, this paragraph is for you. One of the ingredients in this sauce is something called nutritional yeast. This, I know, is the kind of thing that makes non-vegans squirm and furrow their brows. Who wants to eat nutritional yeast? Maybe you’d prefer some betacarotene-infused candida? Some superfood staphylococci? Yeah. No.

But!

The problem here is that a rebrand is in order. Let’s call in the geniuses that made pond scum trendy! Spirulina, by any other name, would it be so scummy?

Actually, that’s a bad comparison, because spirulina does not taste good, whereas nutritional yeast does. It adds a cheesy, salty, savoury taste that makes a useful replacement for dairy-based cheese. So it’s one of those ingredients that’s a staple in vegan cooking. Now, it does have a nickname — nooch — that’s better, eh? Nice and friendly. Come cuddle up with me, nooch…

Let’s get cooking!

cropped_Iemony_pasta3_vegan_IMG_1624
Lemony Pasta with Peas and Arugula: Vegan Cream Sauce Base

Ingredients

  • 2 cups cashew milk
  • 1/4 cup vegan butter
  • 1/4 cup flour
  • 1 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 2 cups arugula
  • 1 cup frozen peas
  • salt and pepper to taste
  • fresh basil, for garnish
  • more nutritional yeast, for topping

Optional Vegetarian & Omnivore Toppings

  • freshly grated parmesan cheese
  • pancetta (I used 150 grams for about 4 people)

Instructions

  1. Boil the peas per package directions and set aside.
  2. If you are making the carnivore version, put the pancetta in a small frying pan and fry until crispy.
  3. In a medium-sized saucepan, melt the vegan butter and then stir in the flour. Let cook over low-medium heat for a few minutes, stirring occasionally.
  4. Turn the heat up to medium and slowly stir in the milk and the nutritional yeast.
  5. Once the sauce has thickened, stir in the lemon juice, lemon zest, and the peas. Taste and add salt and pepper, as desired.
  6. Just before serving, add the arugula and stir in until wilted.
  7. To serve:
    • vegan, add basil and pass extra nutritional yeast
    • vegetarian, add basil and pass grated parmesan
    • omnivore, add basil, and pass grated parmesan and pancetta

Vegetarian Cream Sauce Base

You can use this recipe if you’re feeding vegetarians only, or a mixed vegetarian/omnivore group.

Note!

These recipes aren’t meant to taste exactly the same – they don’t! But they’re both good!

lemony_pasta_omnivore1_IMG_1646
Lemony Pasta with Peas & Arugula. This is the vegetarian base with a carnivore topping of crispy pancetta.

Ingredients

  • 2 cups milk {I used 2%. You could use cream if you want to go pure decadence.}
  • 1/4 cup butter
  • 1/4 cup flour
  • 200 grams goat cheese
  • 1/2 cup parmesan cheese
  • 1/4 cup lemon juice
  • 1/2 to 1 teaspoon lemon zest
  • 2 cups arugula
  • 1 cup frozen peas
  • salt and pepper to taste
  • fresh julienned basil, for garnish
  • if omnivore, fried pancetta {I used 150 grams for 4 people}

Instructions

  1. Boil the peas per package directions and set aside.
  2. If you are making the carnivore version, put the pancetta in a small frying pan and fry until crispy.
  3. In a medium-sized saucepan, melt the butter and then stir in the flour. Let cook over low-medium heat for a few minutes, stirring occasionally.
  4. Turn the heat up to medium and slowly stir in the milk and cheeses.
  5. Once the sauce has thickened, stir in the lemon juice, lemon zest, and the peas. Taste and add salt and pepper, as desired.
  6. Just before serving, add the arugula and stir in until wilted.
  7. To serve:
    • vegetarian, add basil and pass grated parmesan
    • omnivore, add basil, and pass grated parmesan and pancetta

Tell me a story!

I love to hear from not not nutritious readers! Please tell me what you think of the recipe, my mission, the site itself!

And tell me about you! Are you a vegan, vegetarian, or omnivore? Do you cook often for groups with diverse diets? Are you just looking for more plant-based options? How can not not make your life easier?

Drop me a note below or on my Facebook page. And don’t forgot to check out @notnotnutritious on Instagram.

Thanks for reading!

Sylvia

PS – Don’t forgot to check out Menu 1: Chili Night, Menu 2: Thai One On, and Menu 3: Don’t Fritter it Away!!

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Posted by:Sylvia E

8 replies on “Lemony Pasta with Peas & Arugula {Menu 4: Peas & Love}

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