PREP TIME 15 minutes
COOK TIME 10 minutes
TOTAL TIME 25 minutes
170g ZENB Penne Pasta made from 100% Yellow Peas, uncooked
1 tablespoon olive oil
1 small onion, cut into thin slivers
1 clove garlic, thinly sliced
250ml low sodium vegan vegetable stock
1/4 teaspoon each salt & ground black pepper
134g frozen peas
1 small lemon, zested, juiced
2 Brazil nuts, finely grated
- Cook ZENB Pasta as directed on package. Reserve 125ml pasta cooking water; drain.
2. Meanwhile, heat oil in large skillet on medium-high heat. Add onion; cook 5-7 min. or until translucent and edges begin to brown. Add garlic; stir constantly 30 sec or until fragrant. Stir in pasta, reserved pasta water, stock, salt & pepper. Cook 3-4 min. or until liquid is reduced by half. Add peas; cook 1-2 min. until thawed.
3. Remove pan from heat; add lemon juice and zest. Mix gently until well combined. Serve topped with grated Brazil nuts.
The Brazil nut topping in this recipe replicates the Parmesan cheese used in a typical pasta dish. Grate the nuts with a rasp-style grater for the best results, making a nice vegan alternative.
For more info visit https://zenb.co.uk