Vegan one pot pasta
An easy, delicious and quick dinner - one pot pasta with peas, mushrooms, spinach and pea 'milk'. Can easily be made vegan by using vegan cheese. Add a splash of (vegan) cream for an even creamier pasta.
- 300 g pasta we used whole grain spaghetti
- 500 g peas fresh, in their peel - you can also use 150 g defrosted peas
- 150 g spinach
- 200 g mushrooms
- 2 garlic
- 1 handfull fresh basil
- 3 dl pea drink
- 5½ dl vegetable stock
- ½ organic lemon
- 75 g cheese parmesan for vegetarian or vegan cheese for vegan
- salt and pepper
Remove the peas from its peel and wash the spinach.
Rins the mushrooms and chop them. Chop the garlic fine.
Place the pasta in a big pot along with peas, spinach, mushrooms, basil and garlic.
Add one teaspoon of salt, some freshly grinded pepper and pour over pea drink and stock.
Let the pasta simmer under a lid for 12-15 minutes - stir once in a while.
Remove the pot from the heat and let the pasta soak up the last fluids.
Add juice and finely grated zest from ½ a lemon, grated cheese and taste with salt. Add a splash of cream here if you want an even creamier pasta.
Serve with fresh basil and maybe a bit more cheese.