Pasta Alfredo with Fresh Peas, Spinach and Eggplant
Florida Coastal Cooking
Inspired by nothing other than the fresh veggies from the farm
Vegan and Gluten Free
Makes about 8 1-cup servings
2 cups uncooked, shelled peas
1 bay leaf
2 tsp salt
8oz brown rice (or whole wheat) pasta
2 small eggplant (I used white Japanese), chopped
1 onion, chopped
1 Tbsp olive oil
3 garlic cloves, pressed
1/4 tsp salt
1/4 tsp pepper
5 cups Chinese spinach (or baby spinach)
Alfredo (half this if you don't like a lot of sauce)
2 cups plain, unsweet non-dairy milk (or milk of choice), I used rice milk
1/2 cup vegan mozzarella shreds (or shredded cheese of choice), such as Daiya
1/4 nutritional yeast (optional)
1. Fill a medium pot about 2/3 full of water; bring to a boil; add peas, bay leaf and salt. Reduce heat and simmer about 35 minutes or to desired tenderness. Drain and set peas aside in a large bowl.
2. In the same pot cook pasta to package directions; spray with cooking spray and toss to prevent sticking; pour into pot with peas.
3. Heat 1 Tbsp olive oil in a large skillet over medim heat; add eggplant and onion; cook stirring frequently for 10 minutes; lower heat, add garlic and cook an additional two minutes; stir in spinach, season all with salt and pepper and toss until spinach is wilted. Toss vegetables in with peas and pasta.
4. Pour milk, cheese and nutritional yeast into pot peas were boiled in. Heat over medium low heat until just bubbling, stirring frequently until thickened, 5 to 10 minutes. Pour over pea, pasta and vegetable mixture, toss to coat. Taste and add seasoning if necessary.