Greenish Pasta


Although spinach isn’t amongst the ingredients of this pasta 😉 I got the inspiration from the wonderful Nello’s decorative recipes, and In particular from his nice Mr. Green :mrgreen: !


1 cup of fresh or frozen garden peas
1 cup of fresh or frozen broad beans
1 ladle of vegetable stock
2 tablespoons of nutritional yeast flakes
1 tablespoon of chopped parsley
short pasta

Boil peas and broad beans separately. Blend them with a ladle of broth, a sprinkle of pepper, nutmeg and a couple of tablespoons of nutritional yeast flakes.
Cook pasta, set aside half a cup of the cooking water and then drain it.
Sauté with the peas and beans based sauce, and add some cooking water, just in case, to make it more creamy.
Garnish with chopped parsley and eat :mrgreen: !

The stated quantity is enough for four portions. Since we’re two, I kept the rest of the cream in the fridge and then I used it to prepare some quenelles with which I accompanied another dish.

But I couldn’t leave without a picture of my two cows out to pasture (you can’t see it from the picture, but they were actually cropping the grass!) … they look like me! 😀

Chef: Mignao from VeganBlog

  1. heidi 7 May 2011 at 09:26

    Great recipe, great photos and great little cats!!

  2. Cassandra78 8 May 2011 at 14:40

    Must be really fresh and tasty! I would also add some basil, but looks delicious

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