Vegan Green Goddess Pasta
Ingredients
- 340 g farfalle
- 4 tbsp olive oil
- Pinch chili flakes
- 1/2 onion diced
- 4 small cloves garlic smashed
- 6 cremini mushrooms sliced
- 8 brussel sprouts halved
- Small bunch rapini chopped
- 3/4 cup frozen peas
- 2 tbsp vegan cheese crumbled
- 1/4 cup pesto
- Fistful arugula
- 1/2 cup pasta water
- Sea salt and cracked pepper
Preparation
Generously salt water and cook bow ties until al dente, then reserve water before draining.
Add 3 tablespoons olive oil to a Dutch oven and include chili flakes and onion, then sauté until translucent.
Add garlic and mushrooms, coat them in oil, and leave alone for 1 minute.
Once mushrooms start to brown and soften, add brussels sprouts and 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 and toss again.
Finally, add pasta, pesto, and goat cheese, then toss to coat evenly.
Layer in some pasta water to help emulsify the sauce.
Lastly, add arugula, grated parm, and season with salt and cracked pepper.
Grate vegan parm if you have it.
