This is a great veggie dinner, partly because it is quick and easy, and partly because it tastes really good!
This recipe is vegan, but traditionally it would have a good bit of pecorino or parmigiano stirred in and then also plenty grated on top - could work with a vegan cheese too!
I have also gone with a mirepoix of onion, carrot and celery, though some recipes may only have onion. Suit yourself though, you could even add garlic!
Ingredients:
400g frozen peas
1 medium onion, diced
1 medium carrot, diced
1 stalk of celery, diced
500ml veggie stock
Add some oil to a pan over a medium-low heat. Throw in the onion, carrot and celery, along with a pinch of salt, put a lid on and leave for 10 minutes. Come back and give it a stir, then leave alone for another few minutes.
Put the heat up to medium high then add the peas and stock. Bring to the boil and then add the pasta and about 1 teaspoon salt. Put the lid on again and leave for 5 minutes.
Now, turn down the heat to medium, take the lid off and stir frequently until almost all the liquid had been absorbed by the pasta. The starch from the pasta will thicken the liquid to a creamy consistency. If the pasta hasn't quite got to al dente yet, you can add in a little boiling water and keep stirring.
Take off the heat and stir in a tablespoon of nutritional yeast and a tablespoon of chopped fresh parsley. Serve and enjoy!