PASTA PISELLI [6 INGREDIENTS - MY GRANDMA'S RECIPE] | PLANTIFULLY BASED

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing good cooking properties.

Chop up 1/3 of a sweet onion (preferably Vidalia) into small pieces.

Open a can of sweet baby peas and save the liquid from the can.

Put the stove on very low heat and add 2 tablespoons of light olive oil.

Add the chopped onion to the pan and sauté slowly for about 8 to 10 minutes until translucent, without browning or burning.

In a separate pot, bring water to a boil and add salt for cooking the pasta.

Once the onions are done, add the sweet baby peas and 1/3 of the saved liquid from the can.

Add 1/2 teaspoon of organic sugar and 1/4 teaspoon of salt to the pan.

Raise the heat to medium-low and cook for about 5 minutes until the mixture thickens slightly.

Cook the pasta in boiling water until it reaches your desired softness.

Reserve 1/3 cup of pasta water before draining the pasta.

Add the cooked pasta to the pan with the peas and onions, and toss to combine.

Add the reserved pasta water to the pan and mix well to create a sauce.

Let it cook on low heat for another 1-2 minutes until the pasta absorbs the flavors and the sauce thickens slightly.

Optionally, add vegan parmesan and garnish with basil for color before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens