This bright springy recipe tasted great o a chilly winter’s eve. We were happy to enjoy this meal even if just using frozen vegetables. We will look forward to the spring when we can really make it with all fresh vegetables.
Serving Size: 4
- 50 grams vegan margarine
- 225 grams chopped spinach
- 500 grams peas (frozen or fresh)
- 500 grams fava beans or lima beans
- 1 cup soy cream
- 1 Tbs. vegetable bouillon powder
- 2 tsp. corn starch
- 1 tsp. sesame oil
- 1 tsp. grainy mustard
- 2 Tbs. parsley, chopped
- 500 grams penne or other pasta
- salt and pepper to taste
- chives as a garnish
- Melt the margarine in a pan, add the spinach and lightly cook. (5 minutes)
- If the peas and favas are frozen, place them in a large bowl and pour hot water over them to thaw.
- If using favas, remove the outer skin from the fava beans.
- Mix the soy cream, corn starch, vegetable bouillon, sesame oil, and mustard together in a bowl, add the mixture to the cooked spinach and return the sauce to a low heat to thicken.
- Bring a large pot of salted water to boil.
- Cook the pasta according to directions, drain the water off once the pasta has become al dente.
- Add the sauce to the pasta and add the peas and favas. Mix well.
- Add the chopped parsley.
- Garnish with minced chives.
- Optionally soy cheese could be grated on top, but we didn’t feel it was necessary.