Name: Penne Alla Primavera – A Creamy Vegan Pasta with Lentils and Peas
Yield: 5
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 1 finely chopped onion; 3 cloves garlic, minced; 1/2 tsp coriander seeds; 400 g canned Puy lentils, drained; 20 cl (200 ml) dry white wine (or as needed); 1/2 tsp Italian herb mix (dried); 1/2 tsp mild curry powder; 1/2 tsp ground nutmeg; 140 g frozen peas, thawed; Salt and black or white pepper to taste; 50 cl (500 ml) soy cream; Finely grated zest of 1 lemon; 500 g penne pasta; 1 tbsp chopped parsley, for garnish; 1/2 tsp crushed pink peppercorns, for garnish

Penne Alla Primavera – A Creamy Vegan Pasta with Lentils and Peas

Yield: 5

This protein-rich, light, and creamy Penne alla Primavera recipe has Puy lentils, vibrant peas, and a flavorful white wine sauce. Finished with a touch of lemon zest and pink peppercorns, it is both elegant and comforting. It's a perfect vegan pasta for springtime and beyond!

Ingredients

3 tbsp olive oil
1 finely chopped onion
3 cloves garlic, minced
1/2 tsp coriander seeds
400 g canned Puy lentils, drained
20 cl (200 ml) dry white wine (or as needed)
1/2 tsp Italian herb mix (dried)
1/2 tsp mild curry powder
1/2 tsp ground nutmeg
140 g frozen peas, thawed
Salt and black or white pepper to taste
50 cl (500 ml) soy cream
Finely grated zest of 1 lemon
500 g penne pasta
1 tbsp chopped parsley, for garnish
1/2 tsp crushed pink peppercorns, for garnish

Instructions

Prepare the sauce

In a saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 5 to 6 minutes until soft.
Add the garlic and coriander seeds, stir, and cook for 2 minutes.
Stir in the lentils and cook for 3 to 4 minutes.
Pour in the white wine, then add the Italian herbs, curry powder, nutmeg, and peas.
Cover and simmer for about 10 minutes. Season with salt and pepper.

Add the cream

Stir 3 to 4 tbsp of soy cream into the sauce at a time, mixing well between each addition.
Let the sauce cook for another 3 to 4 minutes over low heat.
Add half of the grated lemon zest.

Cook the pasta

Meanwhile, cook the penne al dente according to the package instructions.
Drain, rinse under cold water to stop the cooking, and drain well.

Combine and serve

Mix the pasta with the sauce.
Transfer to a serving bowl and garnish with parsley, remaining lemon zest, and crushed pink peppercorns.
Serve immediately.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 1860Total Fat: 117gSaturated Fat: 70gTrans Fat: 4gUnsaturated Fat: 39gCholesterol: 337mgSodium: 251mgCarbohydrates: 79gFiber: 11gSugar: 19gProtein: 24g

Penne Alla Primavera – A Creamy Vegan Pasta with Lentils and Peas