Vegan Pea Pesto Orecchiette

Hey there, perimenopausal foodies! 🌱 Craving some cozy, fall comfort food that’s both healthy and delicious? Look no further! In today’s blog, we’ve got the perfect dish for you: Vegan Pea Pesto Pasta. It’s an easy plant-based recipe that’ll satisfy your autumn cravings.

The Vegan Pea Pesto Orecchiette pasta recipe is the perfect fall dish. This plant-based recipe is super easy to prepare and provides the necessary protein for your vegan perimenopause diet.

This recipe was inspired by the Spring Pea Ravioli at Wolfgang Puck’s Postrio restaurant in Las Vegas. Although it’s a completely different dish, I used to have an aversion to pea soup and all things pea. However, the Spring Pea Ravioli converted me, and I’ve been chasing that pea puree high ever since.

Fresh peas, garlic, and olive oil create a vibrant pesto, but you can add basil or sun-dried tomato if you have a pesto preference (don’t we all?). If you want to incorporate dairy, blend in fresh Parmigiano-Reggiano, or pecorino. If the orecchiette contains too much gluten or carbs, you can swap it out with chickpea cascatelli pasta.

For a pasta alternative, you can spread the pesto on a crostini or use it as a soup topping. It’s a quick, delicious meal perfect for busy weeknights, ready in no time. Plus, you can freeze any leftover pesto for future use.

Nutrition facts

Frozen peas are a nutritional powerhouse. They’re rich in vitamins like vitamin C, which supports the immune system, and vitamin K, crucial for bone health. They also offer fiber for digestive health, protein for muscle repair, and antioxidants like lutein for eye protection.

Flash freezing ensures the peas retain their nutritional value. preserves nutrients lost in the canning or shipping process.

Alternate or additional pesto ingredients

• Basil
• Walnuts
• Pine Nuts
• Sun-dried tomatoes
• Roasted bell peppers
• Parmigiano-Reggiano
• pecorino
• vegan sausage

Print

With ImageWithout Image

Pea Pesto Orecchiette

Yield: 2

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Vegetables

• 3/4 cup carrots sliced
• 1 cup frozen broccoli
• 1 Roma tomato, cubed
• 1 c. orecchiette pasta pasta, cooked
• 1 /2 Tsp Spike
• 1/2 Tbls Momofuku Chili Oil Crunch
• 1/2 Tsp granulated garlic
• olive oil

Pea Pesto

• 1 cups frozen peas
• 2 large cloves of garlic
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Spike
• 1/2 cup Mina olive oil
• 1/4 cup nutritional yeast
• salt to taste

Instructions

Vegetable preparation

1. Sautè chopped carrots, mushrooms, and frozen broccoli until tender.
2. Salt water and boil pasta according to package directions.
3. Once pasta is complete, drain and add to sautéed vegetables.

Pea Pestro preparation

1. Add frozen peas and cayenne to salted water and cook until tender. About five minutes.
2. Drain peas then puree in a blender with garlic, nutritional yeast, and olive oil with 1/2 cup pasta water.
3. Add puree mixture to pasta vegetable mixture.

Nutrition Facts

Calories

784.27

Fat

62.74 g

Sat. Fat

8.78 g

Carbs

45.25 g

Fiber

9.86 g

Net carbs

35.38 g

Sugar

10.02 g

Protein

12.68 g

Sodium

820.02 mg

Cholesterol

0 mg