Equipment
- stove
Ingredients
- 12 oz pasta of choice, I used gluten free
- 1 tbsp dairy-free butter, olive oil, water, or vegetable broth
- 1 large shallot, thinly sliced
- 4 cloves garlic, minced
- 8 oz sugar snap peas, trimmed and halved
- 1 cup frozen green peas
- fresh basil, for serving
- lemon zest, for serving
Creamy High Protein Sauce
- 10 oz silken tofu
- ¼ cup nutritional yeast
- 2 tbsp white miso paste
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- ¼-½ cup reserved pasta water, as needed
Method
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat a large skillet over medium heat. Add the butter (or oil or broth), then sauté the shallot for 2-3 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the sugar snap peas and cook for 4–5 minutes, stirring occasionally, until tender and lightly blistered. Stir in the frozen peas until heated through.
- Blend all the ingredients for the sauce, adding additional pasta water as needed to thin.
- Reduce the heat to low. Pour in the blended sauce and stir until warmed through. If it becomes too thick, add more reserved pasta water a few tablespoons at a time until silky.
- Add the cooked pasta and gently fold to coat. Taste and adjust salt, pepper, and lemon juice as desired.
- Finish with lemon zest, fresh basil, cracked black pepper, and a sprinkle of dairy-free parmesan.
Nutrition
Serving 1servingCalories 591kcalCarbohydrates 105gProtein 28gFat 8gSaturated Fat 2gPolyunsaturated Fat 3gMonounsaturated Fat 2gTrans Fat 1gSodium 709mgPotassium 852mgFiber 17gSugar 8gVitamin A 736IUVitamin C 38mgCalcium 90mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
