• Becky Berberich

One Pot Creamy Pea and Tomato Pasta

So this afternoon I am going to a pig roast a friends house. Sounds right up my alley huh? For the company, it is. For the food, not so much. When deciding what to bring and/or eat beforehand I decided originally on an asian noodle and cabbage salad; I'd be so popular! I had made a mental shopping list, started to check though my cabinets for things that I already have that might work with it, and then saw arborio rice and suddenly wanted creamy risotto. So, like not Asian noodle salad at all.

I also decided that I wanted to get rid of some of the excessive amounts of pasta still taking up space in my cupboards because while I don't eat pasta much, I do never throw it away.

Enter: One pot creamy pea and tomato chickpea pasta.

Even I was surprised at how good this stuff turned out. Mainly because I make one pot pasta never. But turns out that's why people do, because it's damn easy.

(*ouuuu. ahhhhh. yummmmm... and shockingly light in calories)

I will admit that while I'm not bringing this to share, I'm totally cool with that because I'm going to eat it all.

To start with, I think the bullion I used played a lot into the flavor:

This has a lot of basic, parsley, garlic, and turmeric in it. So if you only have regular vegetable stock, just add some of those bad boys in with the water. I found this at my local Food Lion so no exciting trips for this.

The starchiness of the water and the cashew cream made a very creamy but not overly heavy sauce. Without further adieu:


- 1 box linguini (I used Banza chickpea pasta)

- 3 herb vegetable bouillon cubes

- 10 oz dried tomatoes in strips

- 1 1/3 cups frozen peas

- 1 small yellow onion

- 2 tsp garlic powder

- 1/2 cup raw nuts ( I used two tsp pine and the rest cashew, but any blend of those or almonds would work fine)


Step 1: Bring bouillon cubes and about 4 cups of water to a boil. Remember you won't be draining the pasta so it needs to be enough to cover but not enough to leave more than a half cup or so at the end.

Step 2: Slice onions into thin strips and add them along with the pasta and garlic powder into the boiling water.

Step 3: Blend nuts and about 1/2 cup of water until the consistency of half and half. Soak nuts prior for a few hours if you don't have a very powerful blender.

Step 4: As you are stirring check the pasta and when it is almost done add in peas, tomatoes, and cream. Make sure you taste test. My pasta box said it would take 10-12 minutes and it took 7. Turn off burner but leave pot on for two minutes or so while peas defrost and tomatoes plump up.

It was just what I needed before this pig roast. Speaking of that... there will be another post later when I taste test these bad boys:

You can see my bulk brown paper bags under neath in my basket of all the good lentils and unprocessed things I've been eating, but damn. If those brats don't look like they're going to solve a major BBQ shortcoming. I'll let you know later if they're more drool or more boo.

Nutrition Info: Servings 4; Serving size 1 1/2+ cups; Calories 316, Fiber 11.7 g, Protein 19.4 g, Fat 39 g, Carbohydrates 47.8 g

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