Sweet Pea Linguine Alfredo with Artichokes & Truffle Oil

Sweet Pea Linguine Alfredo

with Artichokes & Truffle Oil

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dinner

Green peas are a truly magical ingredient. Packed with protein and vitamins K and C, these sweet little pearls add a punch of flavor as well. Once blended, the sweet pea alfredo will be bright green, and will coat the delicious chickpea pasta just like any other alfredo sauce would. Truffle oil is lightly drizzled over the top for an indulgent take with minimal added fat.

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
680
FAT
22g
CARBOHYDRATES
98g
PROTEIN
39g

MAIN INGREDIENTS

  1. 1 shallot
  2. 1 clove garlic
  3. ½ oz fresh basil
  4. 1 can artichoke hearts
  5. 1 tbsp vegan butter
  6. 1¾ cups green peas
  7. 1 tbsp vegan cream cheese
  8. 8 oz Banza linguine
  9. 1 tbsp white truffle oil
  10. 1 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large pot
  • Baking sheet
  • Blender

INSTRUCTIONS

1
Prep the vegetables
Place a large pot of salted water over high heat to boil for the pasta. Peel and slice the shallot. Peel and slice the garlic. Pick the basil leaves. Drain the artichoke hearts.
2
Broil the artichokes
Transfer artichoke hearts to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Broil until crispy on the edges, about 7 to 9 minutes.
3
Cook the linguine
Add the linguine to the large pot of boiling water and stir. Cook until al dente, stirring occasionally, about 5 to 6 minutes. Drain the pasta, rinse with cold water, and toss with 1 tsp olive oil in the colander to prevent sticking.
4
Start the sweet pea Alfredo
Return the large pot to medium heat with the butter. Once melted, add the sliced shallot and sliced garlic and cook until softened, about 2 to 3 minutes. Add the cream cheese, just 1¼ cups green peas, and ¾ cup water. Cook, stirring to melt the cream cheese, until sauce comes to a simmer, about 1 to 2 minutes.
5
Blend the sweet pea Alfredo
Add the pea mixture to a blender with the basil leaves and ½ tsp salt. Blend until smooth, scraping down the sides as necessary, and return the sauce to the pot over medium heat. Add the cooked linguine and remaining green peas. Cook, stirring frequently, until pasta is heated through, about 3 to 4 minutes.
6
Serve
Divide sweet pea linguine alfredo between large shallow bowls and top with crispy artichokes. Drizzle with truffle oil.