BRYANNA'S PASTA WITH LEMON, ASPARAGUS, PEAS AND VEGAN "HAM"
Serves 5

1 recipe Bryanna's Quick Creamy Sauce for Pasta (I used the sherry option--see recipe below)
1 lb. fresh asparagus, trimmed and cut into about 1" pieces
1 lb. wholewheat spaghetti or fettucine
2 cups slivered vegan "ham", loose-packed (such as Yves-- I used my homemade variety)
1 1/4 cups frozen petit pois (baby peas), thawed
the juice of 1 large lemon
1/3 to 1/2 cup vegan Parmesan substitute (such as Galaxy Vegan Soy Parmesan, or Parma!,
or my Okara Parmesan sub, or homemade walnut-based parmesan sub)
zest of 1 large organic lemon (use a citrus zester, if possible, for long slivers of zest, as pictured)
a handful of chopped chives

Make the Quick Creamy Pasta Sauce and set aside.

Put a large pot of salted water on to boil for the pasta.

Steam or blanch the asparagus pieces until just crisp-tender, and quickly run them under cold water to stop cooking. Drain and set aside.

When the water boils, add the pasta and cook until al dente.

While the pasta cooks, brown the ham slivers lightly in a large nonstick skillet (use a spray of oil from a pump-sprayer, if necessary). Add the peas and asparagus to the pan and stir-fry just to heat them up. Add the lemon juice to the Quick Creamy Pasta Sauce and then add the mixture to the skillet, along with the Parmesan substitute of your choice. Stir it around over medium heat until the sauce bubbles.

Drain the pasta and add it to the skillet and toss with the sauce so that everything is coated and the ingredients are evenly distributed.

Divide the pasta dish evenly between 5 pasta bowls or plates (preferably warm ones). Top each serving with some of the lemon zest and chives and serve immediately.

 

BRYANNA’S QUICK CREAMY SAUCE FOR PASTA

Yield: 4 and 1/4 cups

 

This recipe (from my first cookbook, “The Almost No-Fat Cookbook”) is one of the most versatile and effortless sauces around, so don't be afraid to make this large amount. It can be used in a number of pasta dishes, and leftovers can be used in creamy soups and casseroles, to moisten stuffed baked potatoes or mashed potatoes, on vegetables..etc..

 

1 1/2 cups cold water 

12.3 oz. (1 box) of extra-firm SILKEN tofu           

1/4 cup dry white wine or sherry
         OR 3 tablespoons water plus 1 tablespoon balsamic vinegar or lemon juice           

1/3 cup nutritional yeast flakes          

2 tablespoons cornstarch        

1 1/2 tablespoons "chicken-style" veggie broth powder        

2 teaspoons salt OR 2 tablespoons light miso plus 1 tsp. salt

2 teaspoons garlic granules or powder

 OPTIONAL: 2 T. tahini       

1 1/2 cups hot water   

 

Combine in a blender the first 1 1/2 cups water and all of the rest of the ingredients EXCEPT the 1 1/2 cup HOT water.

 

When the mixture is smooth, pour it into a heavy saucepan or a medium microwave-proof bowl. Whisk in the 1 1/2 cups hot water.

 

Stir constantly over high heat until it comes to a boil. Turn down and simmer for a few minutes, until it thickens.

 

MICROWAVE OPTION: Pour the blended mixture into a large microwave-safe bowl. Cook, covered, on High for 3 minutes. Whisk well and cook, covered, on High for 3 more minutes, or until thickened. Whisk well.

 

TO MAKE SOY-FREE: Omit water (all 3 cups in total) and the tofu. Instead, use 3 cups almond milk (the commercial type, such as Almond Breeze, is low in fat). Use 3 1/2 tablespoons cornstarch instead of 2 tablespoons. Use the salt, or use chickpea miso and salt.

 

 Nutrition Facts

Nutrition (per 1/4 cup): 24.8 calories; 16% calories from fat; 0.5g total fat; 0.0mg cholesterol; 251.2mg sodium; 96.0mg potassium; 2.8g carbohydrates; 0.8g fiber; 0.3g sugar; 1.9g net carbs; 2.8g protein; 0.4 points.