Penne Alla Primavera – A Creamy Vegan Pasta with Lentils and Peas
| Calories | Fat | Carbs | Protein |
|
440 cal |
12g | 64g | 14g |
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
Serving 5
- 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
Method
-
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.