Creamy Vegan Spaghetti with Tomatoes & Peas
Ingredients
- 5 ounces uncooked spaghetti (I used Whole Food's boxed spaghetti)
- 1/3 cup low sodium vegetable broth
- 1/3 cup dry white wine (Like Pinot Grigio or Sauvignon Blanc)
- 1/4 cup plain vegan cream cheese (I used Simple Root brand, Kite Hill would probably work well too)
- Crushed red pepper flakes, to taste
- 1 teaspoon nutritional yeast
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon fresh lemon juice
- 1/2 cup cooked frozen sweet peas (I microwaved the peas in a small ceramic ramekin with 1/2 cup water for 1 minute)
- 1/2 cup sliced cherry or grape tomatoes
- 1 tablespoon thinly sliced (chiffonade) fresh basil, plus more for topping
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
- 1 teaspoon toasted breadcrumbs
Instructions
- Bring a medium-large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. My spaghetti took about 11 minutes to cook. Drain.
- Meanwhile, gently simmer the wine and broth in a small pot, until reduced to about half of the original volume. Mine took about 10 minutes.
- Whisk in the cream cheese until well incorporated, then add the red pepper flakes. Simmer for one minute.
- Remove the sauce from heat, then add the nutritional yeast, lemon zest, and lemon juice.
- Fold in the spaghetti, followed by the peas, tomatoes, basil, salt, and pepper. Taste and adjust if you'd like.
- Spoon into a bowl, then top with breadcrumbs, and more basil if you wish.