Vegan Green Goddess Pasta
Ingredients
- 340 g farfalle
- 4 tbsp olive oil
- Pinch chili flakes
- 1/2 onion
- 4 small cloves garlic
- 6 cremini mushrooms
- 8 brussel sprouts
- Small bunch rapini
- 3/4 cup frozen peas
- 2 tbsp goat cheese (vegan)
- 1/4 cup pesto
- Fistful arugula
- 1/2 cup pasta water
- Sea salt and cracked pepper
Preparation
Generously salt water and cook farfalle until al dente. Reserve pasta water before draining.
Add 3 tablespoons olive oil to a Dutch oven and add chili flakes and onion. Sauté until translucent.
Add garlic and mushrooms. Coat in oil and leave alone for 1 minute.
Once mushrooms start to brown and soften, add brussels sprouts. Toss together, adding more oil if necessary.
Once brussels sprouts start to brown, add rapini. Toss everything together and season well.
Add a splash of pasta water to get things moving.
Once rapini starts to soften, add peas. Toss again.
Add pasta, pesto, and goat cheese. Toss to coat evenly.
Add some pasta water to help emulsify the sauce.
Add arugula, grated parmesan, and season with salt and cracked pepper.
Notes
Grate vegan parmesan if you have it.
