PASTA WITH MUSHROOMS, PEAS & CHIVE OIL: VEGAN

Delicious, satisfying multi-textured vegan pasta with layers of gorgeous flavour...

first posted 2018 under spelt pasta

Peas, mushrooms & chive oil turn this healthy pasta into a star attraction...
'...really tasty with beautifully blended flavours and wonderfully meat-y textures - in a good vegan way '

67 has never been a great fan of conventional pasta due to issues with white common wheat and spikes in blood sugar.  

But this pasta dish with wholemeal pasta (replacing spelt in the original recipe), is a winner!  It's nutty, very tasty and surprisingly filling - and doesn't leave you feeling slightly drugged.  

Spelt Mushroom & Pea Pasta, created by 67, partners beautifully with Chive Oil (see leftovers in Tips)  

You can use another plain pasta or another oil - garlic, parsley - but the effect won't be quite the same.   

Each mouthful of this recipe is a delight.   And if there are carnivores at table, they won't miss the meat.

67 was out of parmesan (and this is a vegan recipe anyway) but if you're not vegan, parmesan or Grana Padana (cheaper) would be the icing on the cake.    

Those with deep pockets can try adding truffles.  Dried porcini mushrooms can replace a few of the common-all-garden mushrooms.   (Neither would be suitable for those who dislike strong flavours.)

Cost: £1.75 max (6/22), much less depending on what ingred are on hand
Feeds: 1, but multiples easily

Ingreds:

    80gm/2.8oz whole wheat pasta

    
    75-100gm/3.5-2.6oz mushrooms, quartered
    juice of half a lemon
    olive oil
    pinch of thyme
    
    1/3 cup frozen peas
    
    3 tbsp Chive Oil
    pepper & salt, to taste
    
   Garnish: 
       Parmesan (opt)

Method:

1. Cook pasta in salted boiling water according to packet instructions or until al dente; reserve some pasta water
2. Meanwhile, heat a large frying pan over high heat, add plain olive oil and  mushrooms; stir till juice is released & 'shrooms are half cooked; add lemon juice & thyme; reduce heat to med high; cook until all liquid is gone.  
3. Add frozen peas; stir 
4. Use a slotted spoon to transfer pasta to the frying pan; toss until pasta and veg are well mixed. 
5. Add chive oil and a couple of tablespoons of pasta water; toss or stir until the pasta absorbs some of the starchy water and takes on a glossy appearance 
6. Pour into a warmed bowl
7. Add plant or dairy parmesan or other cheese of choice
8. Serve with butter-free garlic bread for the full complement of amino acids

Comments:

'This was really really tasty with the flavours blending beautifully.  The texture was wonderfully meat-y - in a good vegan way - and I didn't feel I was being deprived at all.  Will definitely have this again.'

Tip:

• Chive oil can also be used as a glaze or marinade for uncooked meat or fish OR as a flavouring for cooked meats (especially poached chicken) OR in salad dressings 
• Replace peas with asparagus or green beans or mange tout   

More easy-peasy dishes: NavBar/Recipes I

Please leave a comment in the box below 

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.