SERVES 2

PREP TIME 15 minutes

COOK TIME 10 minutes

TOTAL TIME 25 minutes

INGREDIENTS

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

INSTRUCTIONS

  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.

TASTY TIPS

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