Peas and Pasta

Bring

  • 2,5 l of water to a boil.

Add

  • ½ tsp of sea salt and
  • 250 g of whole-wheat pasta.

Frequently check if the pasta is yet cooked al dente (I usually don’t rely on the instructions on the packaging; they are merely a rough orientation).

Meanwhile, prepare the sauce: Chop

  • 1 medium white onion into fine pieces.

Sauté them in a pan with

  • a splash of water or a tsp of vegan butter.

Add

  • 20 g of einkorn flour,
  • 200 ml of soymilk,
  • 300 ml of water,
  • 1 tbsp of lemon juice or 1 tsp white wine vinegar,
  • 1-2 bay leaves,
  • ½ tsp of sea salt,
  • a pinch of nutmeg and
  • white pepper to taste.

Mix the sauce with a whisk until it is completely smooth. Bring it to a boil while constantly stirring.

Lower heat and add

  • 360 g of frozen peas.

They almost immediately defrost in the hot sauce and need not be cooked (I like peas best when they are still crisp).

 

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