April 7, 2017
Spring Pasta with Chardonnay Lemon Butter Sauce
Happy Spring!!!
I don’t know about you guys, but I’m having serious spring fever. The change in weather has me feeling inspired, and I am loving it!
Generally, when I think of Spring dishes, peas aren’t the first ingredient that come to mind. Buuuut, like I said, I’ve been feelin’ inspired lately, so I decided to make a dish showcasing this underdog of a vegetable.
Our spring pasta with chardonnay lemon butter sauce is the perfect dish to serve this Easter. This pasta tastes like a five star dish, but requires just a few ingredients and you can whip it up in less than thirty minutes!
Can I get a “Hell Yeah?!”
Since peas are a bit sweet, I decided to pair our spring pasta with a zesty chardonnay lemon butter sauce. Additionally, for some texture and saltiness, I added TVP bacon bits.
I suggest serving the pasta immediately after tossing the noodles since they absorb the sauce quickly.
If you try our spring pasta and love it as much as we do, make sure you take a picture and tag us on Instagram at @Eat_Figs_Not_Pigs. You already know that we fuckin’ LOVE when you send us your recreations of our recipes! We’ll have more Easter and Spring inspired recipes coming next week, so show your girls some love and subscribe for recipe updates. Til next time, guys!!!
XOXO
- ½ cup textured vegetable protein
- ½ cube ‘Not Chikn’ bouillon cub
- ½ cup boiling water
- 2 teaspoons liquid smoke
- 1 teaspoon vegan Worchester sauce
- 1 teaspoon soy sauce (optional)
- 4-6 tablespoons olive oil
- 1 small shallot, finely chopped
- 1 cup Follow Your Heart vegan Parmesan cheese
- 2 cups full fat coconut milk
- ½ cup Myoko’s Cultured Vegan Butter
- ½ cup fresh lemon juice
- ½ cup vegan Chardonnay
- Lemon zest of 2 lemons
- Roughly ⅓ cup finely minced garlic
- 1 teaspoon garlic powder, optional
- ½ teaspoon red pepper flakes, optional
- 1 – 16 ounce package Fettuccine noodles
- 1 cup frozen peas
- 1 bunch of asparagus, cut and parboiled
- First, you must rehydrate the TVP
- In a bowl, add dry TVP
- In a small sauce pan on high heat, combine water and bouillon cube
- Mix until bullion cubes dissolves and water is boiling
- Add boiling seasoned water to dry TVP
- Mix thoroughly and set aside for 10-15 minutes to rehydrate
- Once rehydrated, mix in liquid smoke, soy sauce, and vegan Worchester sauce, mixing to combine
- In a small pan on medium heat, add 4 tablespoons olive oil
- Once the oil is hot, add TVP and cook until crispy, about 15-20 minutes
- Once you’ve reached desired crispiness on tvp vegan bacon bits, transfer to a paper towel lined plate and set aside until ready to be used
- In a large sauté pan, melt butter and lemon zest on medium heat
- Add shallots and wine, and bring to a boil. Simmer for 1-2 minutes
- Add lemon juice, minced garlic, coconut milk, garlic powder and red pepper flakes
- Simmer on medium-low heat for 20 minutes, stirring occasionally
- Add frozen peas and cook for an additional minute, stirring to combine
- Add parboiled asparagus and cook another minute, stirring to combine
- Add cooked fettuccine noodles and toss to combine noodles with sauce
- Transfer pasta to a plate
- Garnish with TVP vegan bacon bits, a pinch of parmesan cheese and a dash of red pepper flakes
- Serve warm
2. When cooking the TVP "bacon" bits, make sure to mix tvp mixture every 2-3 minutes. Cook times vary depending on how crispy you want the vegan bacon bits. I tend to cook mine about 12-15 minutes
3. The noodles absorb the sauce quite quickly, so it is best to serve this pasta immediately after tossing the noodles
4. Use full fat coconut milk that is canned, usually found in the Asian aisle at grocery store
5.
