This easy pasta dish with a very green sauce (made of pureed green peas and broccoli) is great for kids who don’t mind a bit of green on their plate. Simple and tasty, you don’t have to be a kid to enjoy it! Photos by Lori Maffei. 4 to 6 moderate servings 8 ounces pasta, your choice of shape (spaghetti, spirals, wagon wheels, small shells, etc.) 1 tablespoon vegan buttery spread (such as Earth Balance) or olive oil Sauce: 1 cup frozen green peas, thawed 1 to 1 1/2 cups finely chopped broccoli florets A big handful of baby spinach leaves, optional 1/2 cup crumbled soft tofu 2 tablespoons nutritional yeast, optional but highly recommended 1/4 cup unsweetened rice milk or other nondairy milk Salt and freshly ground pepper to taste Vegan Cashew or Almond Parmesan-Style Cheez, optional Cook the pasta in plenty of rapidly simmering water until al dente, according to package directions, then drain. Meanwhile, combine the frozen peas and broccoli florets in a saucepan. Add just enough water to keep the bottom of the pan moist, perhaps 1/2 inch in depth. Steam over medium heat until the veggies are done but still a bit tender-crisp. Take care not to lose […]
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