150gfresh peas(can be swapped for frozen peas if not in seasion)
Pasta
3Lwater
500gpasta
2tbspsalt
Toppings
1-2baby beetroot
fresh basil
truffle oil(optional for drizzling on top in the end)
Instructions
Prepare 1 serve of Basil-Ricotta-Sauce* and leave aside until later.
Remove all the peas from the pods, bring a medium sized pot of salty water to the boil and add the peas once the water is boiling. Drain the water after 1-2 minutes and add the peas into ice cold water to let them cool down completely.
Bring a big pot of water to the boil. Once the water is boiling, add the salt and pasta and cook until al dente. (I usually cook it 2-3 minutes less than recommended on the packaging.)
While the pasta is cooking, grate the zucchini and chop the garlic. Heat up the medium sized pot again, add the olive oil, zucchini and garlic and cook for a few minutes on a medium heat.
Add the Basil-Ricotta-Sauce to the pot and mix it with the zucchini. Add 100ml of water to make the sauce a bit more saucy.
Once the pasta is cooked and add the sauce and the peas and mix it all together in the big pot.
To garnish, add some shaved beetroot (I like to use a mandolin for that), fresh basil and some salt, pepper, and if you have it, truffle oil. Enjoy!
Notes
*you can find the recipe for the Vegan Basil-Ricotta Sauce hereNutritional Information1 serve contains:Calories: 838 Fat: 30.6g Saturated Fat: 5.4g Sodium: 262.6mg Carbohydrates: 106.5g Sugar: 11.6g Fiber: 10.5g Protein: 31.6g
Nutrition Facts
Creamy Zucchini Pea Pasta with Beetroot
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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