Description
Spring produce at its best! This easy broad bean pasta dish in a great weeknight dinner option that’s healthy, filling, and delicious.
Ingredients
- 3 tablespoons olive oil
- 1 small onion, finely diced (or ½ large one)
- 3 garlic cloves, thinly sliced
- 2.5 cups / 290g fresh broad beans, double-peeled (optional)*
- 1 cup / 135g fresh garden peas*
- 1 teaspoon salt
- 1¼ cup / 310ml veggie stock
- 500g pasta* (I used orecchiette)
- 3 tablespoons lemon juice
- Large handful parsley, chopped (curly or flat)
- 3 tablespoons nutritional yeast
- Freshly cracked black pepper, to taste
- Vegan parmesan, thinly shaved (optional)
Instructions
- In a medium saucepan on medium-high heat, saute the onions and garlic in olive oil for a few minutes.
- Add the broad beans and peas and stir, cooking for another minute or two.
- Add in salt, and stock, bring to a boil on high heat covered, and then remove the lid and cook for 10 minutes, stirring occasionally and pushing them down slightly. The liquid should evaporate enough to be just under the beans. Keep an eye on it; if too much evaporates, cover it with a lid again.
- In the meantime, cook the pasta as per packet instructions in salted water until al dente. Mine took 11 minutes. Drain well once cooked, and add it back to the pot.
- Once the beans and peas have cooked, turn it off, add the lemon juice, parsley, and nutritional yeast and stir it well.
- Add the sauce to the pasta, and give it a good stir. Taste test and adjust the seasoning if needed. This will depend on the stock that you use. There will be some liquid at the bottom. Scoop some out as you serve it.
- Finish it off with some freshly cracked pepper and vegan parmesan if desired. Crumbled feta is also a nice option if you have it on hand instead of parmesan.
Notes
Broad beans: You can use fresh or frozen. If you want to remove the skins from frozen beans, they will need to be thawed out or quickly boiled before peeling the thicker skin. If using fresh, de-pod them first. You can remove the outer thicker lighter green-greyish skin by slitting the side of it and peeling it off. This double peels the broad beans. The double peeling is totally optional. You can leave the skins on the beans, just keep in mind that the final dish won’t be as vibrant, and the outer thicker skins tend to be a little bitter if the beans are larger. *You will also end up with 3 cups / 420g if you leave them with the skin on; that’s totally fine.*
Garden peas: You can use fresh or frozen. If using fresh, make sure you de-pod them first.
Pasta: You can use any pasta in this dish. I love orecchiette, trofie, casarecce, pappardelle, sagnarelli, penne, or small shells.
Total time: This does not include double-peeling the broad beans or peeling the peas. It can be time-consuming to do it all from scratch, but the dish is worth it. Short on time? Frozen broad beans and peas are a faster, easier alternative.
- Diet: Vegan
