Vegan Fettucine with Basil-Pea Cream

In honor of Ash Wednesday, here’s a great meatless recipe from my sister-in-law. This is easy to make and it’s delicious!

VEGAN Fettucine with Basil-Pea Cream

(makes 5 to 6 main-dish or 6 pasta course servings):

If the resulting pasta dish is a bit too thick, thin with additional vegetable broth.

3 tbsp extra-virgin olive oil

1/2 cup chopped onion

2 1/2 cups low-sodium vegetable broth

16 oz frozen green peas

1/2 tsp salt

freshly ground black pepper, to taste

1 cup loosely packed fresh basil leaves, torn in half

1 lb fresh cultivated white button mushrooms, sliced

2 large cloves garlic, finely chopped

12 oz egg-free fettuccine

In a large nonstick skillet with a lid, heat 1 tbsp of the oil over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Stir in 1 cup of the broth, the peas, salt, and pepper; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, 5 minutes. Place 1 1/2 cups of the pea mixture, remaining broth, and basil leaves in a food processor fitted with the knife blade, or in a blender; process until smooth. Transfer to a large bowl and add remaining pea mixture, stirring well to combine.

Add the remaining oil to the skillet and heat over medium heat. Add the mushrooms and cook, stirring often, until the mushrooms begin to release their liquid, 4 to 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Stir in the pea mixture; reduce the heat to low and cook, stirring, until heated through, seasoning with salt and pepper if necessary.

Meanwhile, in a large stockpot, cook the fettucicine in boiling salted water according to package directions until al dente. Drain and return to pot. Add pea and mushroom mixture, tossing well to combine. Serve at once.