Pasta with peas, cream, parsley and mint

This recipe is an adaptation of one by Bon Appetit. Obviously, I didn’t use real heavy cream–the coconut variety served me well. When I made this I didn’t have enough parsley, and I used too many peas for my taste–but it still tasted great. I added some cherry tomatoes for some bright color and voila, dinner was served!

I’ve found that making your own pasta sauce with a bunch of friendly ingredients usually is a no-brainer way to create a great dinner. Look out for more soon!


1 package brown rice pasta (shell, elbow macaroni, or fusilli)

1 1/4 cups plain coconut coffee creamer

8 ounces frozen petite peas (do not thaw)

2 cups Daiya vegan cheese, mozzarella flavor (or you can add some goat cheese or finely grated romano sheep’s cheese)

1/4 cup chopped fresh mint

1/2 cup chopped fresh Italian parsley

Salt and pepper, to taste

Handful of ripe cherry tomatoes, halved (optional)


1. Cook pasta in a large pot of boiling salted water until tender. Reserve 1/2 cup pasta cooking liquid.

2. Meanwhile, bring coconut cream to a simmer in large skillet over medium-high heat. Add peas and simmer until just heated through, 1 to 2 minutes. Add cheese and stir until melted and sauce thickens slightly. Stir in mint and parsley.

3. Pour sauce over drained pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Garnish with extra parsley or cheese.

Tags: , , , , , , , , , , , , ,

Categories: Pasta, Sauce


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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