Light and Creamy Lemon Pea Pasta
A few weeks back I made a one pot pea pasta and it was delish! This is a similar take but with the fresh take of lemon and without the heavier, smokey flavors that made the other so savory.
Yesterday me and some of my work friends went to Ocean City MD to lounge on the beach and catch some rays... maybe too many because I work up burned today despite my best efforts to sunscreen like a crazy person.
We also got what were called 'buckets'. Buckets of grapefruit crushes, and blueberry lemonades. None of which are as healthy as they sound and all of which are alcoholic AF. Luckily I had the whole afternoon to drink (literal) liters of water and a nice amount of time to sleep so I woke up feeling fine, but like I needed to do some good things for my body and mind today.
Enter my green smoothie I made for breakfast. This one was peaches and mango, both pre cut up and frozen, and my 'green' of the day was liquid chlorophyl. I usually do spirulina but I decided to switch it up today. I made my first youtube video the other day where I am chronicling my attempt to lose the 20 lbs I've put on in the past year though changing one habit a week. This week I wanted to add drinking chlorophyl. If your interested, check out my youtube channel which is also attheveginning.
Anywho, After I had my smoothie and did my workout I decided I needed to make another meal to put up since I'm going to Arizona for a week and a half and don't know how much I'll be able to post. Enter this dish. I had a hankering for some pasta and wanted to get rid of some peas in my freezer and presto! This idea came to my head. Notice how a lot of my ideas are how do we get rid of things laying around? I am trying very very hard to be less wasteful, so many of my ideas come just from that motivation.
These are all the major ingredients for my dish today, pre-assembly.
- 1 cup lemon pasta
- 1/2 cup sun dried tomato slices
- 1/2 cup cashews
- 1 onion
- 1 1/4 cup peas
- 2 tbs chopped garlic (or two cloves)
- 3 Tbs nutritional yeast
- 2 tsp dried basil (or fresh if you have it)
- 1 cube vegetable bouillon
- Salt to taste
Step 1: Bring water to a boil and boil pasta per package ingredients. While this is happening, dice onion into small pieces and sauté in pan on medium heat until slightly brown.
Step 2: Blend 1 1/2 cup water and cashews in blender until creamy with no chunks at all.
Step 3: Add all seasonings to onions and stir for 15 seconds or so. Add in cashew cream 1/3 at a time stirring constantly.
Step 4: Once all cream has been added to onions, stir in peas, pasta, and sun-dried tomatoes. Remove from heat and try not to eat it all!
This made enough for 2 big helpings, or 3 moderate helpings, which is perfect for me because otherwise I'll either eat too much or have too many left overs. I should really brand myself the 'waste not if you're one or two people' chef because that's about what number of servings I should be aiming for when I cook. Which luckily this week my cousin Kaitlin will get to be my second eater! She's been a vegetarian forever so I'm excited to get to cook for someone who's already cool being meat free.
This is the final, dreamy, product. I think later I'm going to try and steam some cauliflower and eat it with that because it will stretch my second serving. The more veggies the better!
Nutritional Information. Servings 3. Serving size almost 2 cups. Calories 354, Fat 11.2 g, Fiber 7.8 g, Protein 16.4 g, Carbohydrates 49.6 g