Vegetarian Pasta e Piselli

Pasta e piselli in a bowl with a spoon to the side

Vegetarian Pasta e Piselli

Vegetarian pasta e piselli is a simple one-pot dish that uses only 5 ingredients! Onion is sauteed in olive oil, then peas and water are added. Finally the pasta cooks right in the broth, and releases its starches to add a beautiful creamy consistency to the dish. Don't forget the parmigiano!

Course Pasta

Cuisine Italian

Diet Low Lactose, Vegetarian

Prep Time 5

Cook Time 20

Servings people

Calories 360kcal

Author Pina Bresciani

Ingredients

1 tablespoon olive oil extra virgin
½ cup onion chopped into small dice
2 cups frozen peas
4 cups water divided
170 grams small pasta ditalini or small shells
3 tablespoon parmigiano reggiano grated
salt and pepper to taste

Instructions

To a large pan or pot, over medium heat, add the olive oil.
Once olive oil is heated through, add the chopped onion. Season with salt and pepper.
Once onion is fragrant, add the peas. Cook for about 1-2 minutes. Pour in about 2.5-3 cups of water.
Once water and peas come to a boil, remove about 1 ¼ cup of peas and a bit of broth to a measuring cup or jar.
Using an immersion blender, blend the peas until creamy.
Add the cream mixture back into the pan. Adjust for salt and pepper if needed.
Once it comes back to a boil, add in the pasta.
Cook the pasta until tender. If while cooking, it starts to dry out too much, add more water. Stir often, or else the pasta and peas will stick to the bottom of the pan. Remove from heat.
Off heat, add a bit of olive oil and grated parmigiano. Stir. This will give the dish an even creamier consistency.
Serve, top with more grated parmigiano and enjoy!

Notes

Storing and reheating

Store in an air-tight container in the fridge for up to 3 days
To reheat, place in a sauce pan on the stove and warm through over medium heat. The pasta will likely have absorbed most oof the liquid by this point, so feel free to add a bit more water to the saucepan to rehydrate.

Nutrition