Vegan Minted Pea and Feta Pasta
This Spring pasta features peas, comes together in 20 minutes, so it is the perfect weeknight meal! Not only that, it is delicious, and happens to be vegan and gluten free, thanks to the edamame pasta, which also happens to be high in protein to make this a satisfying meal! If you do not have fresh peas, frozen works just fine, just thaw them before using in the recipe.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Cook the pasta according to package directions.
- Once the pasta has finished cooking, drain it, allow it to cool for a few minutes, and toss it together with the peas and all other remaining ingredients. Serve! Please note the feta melts and turns creamy as the pasta sits depending on how hot it is, turning into a delicious sauce. If you do not want it to melt, serve the pasta at room temperature (allowing it to cool completely).
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