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

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

1. 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.

2. 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.

3. 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.

4. 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.