A light and springy pasta dish, perfect for hot nights. It is flavorful but not heavy, and you can’t taste the dairy free aspect. I think it would be incredible with roasted butternut squash or asparagus. My mom and I made it in under fifteen minutes the other night. The most amazing part is I harvested peas from our garden and we were eating them in less than fifteen minutes! Even though they don’t sound like they would go well together, we added tofu on top for some protein. I decided Italian food and tofu go very well together! I liked this dish because the ‘cream’ sauce is not heavy, but light. One of my favorite parts about this dish was sometimes the peas made their way inside the penne. When you ate it, the pea would pop in your mouth. It was always a tasty surprise!
Prep Time: 15 minutes
|6 ounces||Gluten free penne, cooked according to package instructions|
|1 – 3 cups||Peas (We used Maestro shelling peas from our garden… They were delicious) (We got a bumper crop of peas so used an abundance)|
|½ cup||Unsweetened soy creamer (You can replace with alternative milk)|
|1 ½ cups||Cashew milk or other nondairy milk|
|½ cup||Basil pesto|
|2 crowns||Broccoli, chopped into chunks and steamed lightly|
|1/3 cup||Parmesan cheese or parmesan cheese substitute (Optional)|
|¼ teaspoon||Dried basil|
|1 teaspoon||Garlic powder|
|¼ teaspoon||Sea salt|
|½ teaspoon||Black pepper|
|½ cup||Toasted pine nuts|
|2-3 tablespoons||Parmesan or parmesan substitute, for sprinkling (Optional)|
Step 1: In a large saucepan, combine the penne, peas, pesto, soy creamer, and cashew milk.
Step 2: Cook at medium heat until the peas burst in your mouth and the penne is hot.
Step 3: Add the broccoli and cheese, stir to combine.
Step 4: Add the basil, garlic, salt, and pepper. Stir until well combined.
Step 5: Sprinkle the pine nuts and parmesan on top and enjoy!