Author: Annelina Waller
Cook time: 20 mins
Total time: 20 mins
- Sauce
- 200 ml plant milk (I used soy milk)
- 200 ml water
- 2-3 tsp crunchy peanut butter
- 2-3 tsp veggie stock
- 2 tsp starch flour
- ½ courgette
- ½ leek, sliced
- 1 clove of garlic, chopped
- 1 cup of peas (100g)
- Salt and pepper to taste
- Pasta:
- 300 g noodles
- Steam garlic and leek in water or coconut oil in a pan for about 5 minutes
- Cook the pasta following pack instructions
- Meanwhile, blend your other ingredients, water,milk,courgette,veggie stock, starch flour, and peanut butter until smooth. I use a blender but hand blender works well too
- Stir into your pan and bring to a boil. Reduce heat and simmer until leek is nearly done
- Add the peas and simmer for 2 minutes
- Drain the pasta and toss through the sauce
- Serve in bowls topped with parsley if you like
- Enjoy!
Recipe by Annelina Waller at https://annelinawaller.com/green-veggie-sauce-pasta/
3.5.3208