Step 1

In a large pot, warm the oil over medium-low heat. Add the onion and cook for about 5 minutes, until translucent. Next, add the minced garlic. Turn the burner heat off and allow the garlic to gently simmer for a few minutes more.

Step 2

In a blender, combine the defrosted peas, Greek Yogurt, lemon juice, nutritional yeast, spinach or kale, basil or cilantro, fresh parsely, and salt & pepper. Add the cooked onion and garlic then seal and blend until a smooth and creamy sauce forms. Taste test to see if you prefer more lemon juice, herbs, or salt & pepper. Adjust accordingly and blend again.

Step 3

In the same large pot, fill with salted water to cook the pasta. Bring to a rapid boil then add preferred pasta and cook as directed, until al dente. Strain excess pasta water then add the cooked pasta back to the pot.

Step 4

To the pot with the cooked pasta, add the blended green sauce. Stir until pasta is evenly coated. Serve warm with desired toppings (such as blistered tomatoes, hemp seeds, cooked protein and/or shredded parmesan) and enjoy!