Our Veggie Kitchen

This is a throwback recipe. Something about brings up fond memories of quick weeknight meals of egg noodles and peas baked in cream of mushroom soup. It doesn't taste like cream of mushroom soup, but something about it brings up old, comforting memories of family. This is, of coarse, tons healthier and its an awesome way to get a full can of beans into the bellies of my bean-hating child.



Creamy Peas & Pasta
1 lb Conchiglie or other pasta
2 cups frozen peas
2 tbs olive oil
1/4 cup shallots, chopped
2 cloves garlic, chopped
1/4 cup white wine
15 oz can soy beans or other white bean
1 cup soy creamer
1 tbs miso
1/2 lemon, juiced
1/4 tsp salt
1/4 cup tsp black pepper

Bring a pot of water to a boil. Add the pasta and peas and cook until the the pasta is al dente. Drain, reserving some of the cooking water. The sauce should be finished before the pasta.

Heat olive oil over medium heat in a small sauce pan. Add the shallots and garlic and saute until the shallots begin to soften. Be sure not to burn the garlic. Add the white wine, bring to a boil and cook until the wine has reduced by half, just a couple of minutes. Add the contents of the sauce pan, along with the remaining ingredients to a blender. Blend thoroughly.

After draining the pasta, pour the sauce into the pasta pan and bring just to a boil. Stir in the pasta and peas and, if necessary, some of the reserved cooking water.

I usually blend up the sauce on the weekend for use early in the week. It should also freeze well.

5 Servings: 590 cal (15g fat, 84g carbs, 24g protein)