Creamy Vegan Radiatori with Green Peas, Pine Nuts, and Basil
Ingredients
- 220 grams radiatori pasta
- 5 minced garlic cloves
- 4 tbsp vegan butter (e.g., Earth Balance)
- 2 cups green peas
- 1 cup chopped basil
- 1 tbsp extra virgin olive oil
- Grated vegan parmesan (e.g., Violife Foods)
- 4 tbsp blended coconut cream (chill a can of coconut cream for 2 hours or overnight to separate the hardened cream)
- Salt and pepper to taste
Preparation
Bring a large pot of heavily salted water to a boil. Cook the radiatori pasta according to the packet instructions.
In a pan over medium heat, melt 2 tbsp of vegan butter and add the olive oil. Once bubbling, add the pine nuts and cook while shaking the pan until they turn golden brown.
Add the minced garlic to the pan and cook until fragrant. Then, add the green peas, season with salt and pepper, and cook for 2-3 minutes.
In a measuring cup, combine the coconut cream and 1/3 cup of pasta water, stirring until smooth and no clumps remain. Add this mixture to the pan and cook until it simmers.
Stir in the chopped basil until well combined. Once the pasta is cooked, transfer it directly to the pan along with 1/3 cup of pasta water.
Increase the heat and add grated vegan parmesan. Cook until the sauce has thickened for about 1-2 minutes.
Transfer the pasta to serving bowls and enjoy!
