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


  1. 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