This pasta with peas and fresh basil is so simple, but seriously packed with flavor! It's a super easy pasta dinner that can be ready in about twenty minutes, so it's perfect for busy weeknights.
- 12 ounces dried rotini pasta, or pasta shape of choice
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 cup full-fat coconut milk
- 16 ounces frozen peas, thawed (about 3 cups of peas)
- 1 teaspoon salt, plus more to taste
- 2 tablespoons lemon juice
- ½ cup fresh basil leaves, chopped
- Pinch red pepper flakes, or to taste
- Black pepper, to taste
- Vegan Parmesan cheese, for serving, optional
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Bring a large pot of water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander when it's done.
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While the pasta cooks, coat the bottom of a large skillet with the oil and place it over medium heat. Once the oil is hot, add the garlic. Sauté the garlic for about a minute, stirring constantly, until it become very fragrant.
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Stir in the coconut milk, peas, and salt. Raise the heat to high and bring the coconut milk to a boil. Lower the heat and let the mixture simmer for about 5 minutes.
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Use a fork or potato masher to mash about half of the peas (Note 1).
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Add the cooked pasta to the skillet and stir to combine it with the peas and sauce. Cook everything for about a minute more, then remove the skillet from heat.
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Stir in the lemon juice and basil. Season the pasta with additional salt to taste, if desired, along with some red pepper flakes and black pepper.
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Serve with a sprinkle of vegan Parmesan cheese.
- You can mash more or less of the peas to achieve your preferred texture.