A simple vegan pasta for late spring packed with green veggies: asparagus, peas, spring onions, and green beans. It’s so creamy thanks to delicate oat cream and it’s dressed in yellow with a bit of ground turmeric. Chopped almonds are added on top for a final crunch. Cook, eat, repeat.
I must admit I am one of the oat fanatics. I’ve joined the cult without realising and now I am so deep in it that I will never get out of it: I find myself eating oat milk for breakfast, with oat porridge, having oat bars and oat cakes as snacks, and my last favourite addition is oat cream. I use it in all sorts of dishes – savoury and sweet. My husband pointed out that my diet is 80% made of oats. Yep, I eat like a horse.
This pasta dish is the result of my many experiments in the kitchen. I wanted something easy to make, deeply satisfying to eat, and giving a veggie boost. This pasta is better eaten straight away as the oat cream (as any cream) tends to dry out quickly.
This pasta elevates a simple day to a special occasion, a treat after work. I imagine serving this pasta to friends coming over for a relaxed lunch or dinner, filling their bellies with nourishing food.
The person I’d really like to cook this pasta for is my dear friend Alice. We’ve been friends since high school and always kept in touch, growing up together even if living apart. I really can’t imagine my life without her, and I so wish we were living just five minutes away.
These days are particularly hectic for her with old cabinets to empty and new ones to fill, floors to clean and bookcases to dust, big boxes bursting with cherished memories, and a new home to decorate with dreams: moving to a new place is the most tiring thing.
I wish I could just pop in and give her a big hug and a big bowl of pasta, and then off together to complete a million tasks.
Food has the power to rescue a bad day and restore our strengths in difficult periods when they are just not there. Food is also the ultimate love gesture, there is nothing more romantic than cooking food for someone. Pasta is definitely my love language.
I hope you’ll try this recipe. You’ll see it’ll quickly become a regular dish to enjoy on rainy or sunny days, alone or in company, always delicious, ready in a few minutes.
Here is my pasta with what late spring offers us, the last bunch of asparagus and the first green beans and peas. A hug in a bowl for those who need it.
Vegan Asparagus Peas Pasta
Course: MainsDifficulty: Easy4
servings5
minutes16
minutesA simple vegan pasta for late spring packed with green veggies: asparagus, peas, spring onions, and green beans. It’s so creamy thanks to delicate oat cream and it’s dressed in yellow with a bit of ground turmeric. Chopped almonds are added on top for a final crunch. Cook, eat, repeat.
Ingredients
250 g asparagus
250 g green beans
300 g peas
150 g spring onions
3 spoons of extra-virgin olive oil
1 tsp turmeric powder
500 g pasta
250 ml oat cream
50 g blanched almonds
Plus, 2 l boiling water, 1 spoon of coarse sea salt and a very big pan
Method
- Chop the spring onions and fry with extra-virgin olive oil and a teaspoon of turmeric for 3 minutes on a big pan. Turn the heat off.
- Chop the asparagus and green beans and transfer them to a new big pan. Add the peas and a spoon of coarse sea salt. Cover in boiling water, and let it simmer over low heat till the water boil. This should take around 3 minutes.
- Now add the pasta in and cook for 5 minutes. Keep four spoons of the pasta’s water aside and drain the rest of the pasta. Pasta needs to be very al dente. you don’t want it too cooked. Keep the asparagus tips aside so you can use them to decorate your plates.
- Transfer the pasta and veggies to your first pan with the spring onions. Stir well, turn the heat up and add the four spoons of water. Now pour the oat cream and stir quickly for 2 minutes.
- Serve hot and decorate with asparagus tips and finely chopped almonds.
