Pasta with Peas and Zucchini in White Sauce

Ingredients

• Pasta3/4 cup (120 g)
• Peas1/4 cup (50 g)
• Zucchini1/2 count (100 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (10 ml)
• Flour1 tablespoon (8 g)
• Almond Milk1/3 cup (79 ml)
• Nutmeg1 pinch (1 g)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt following the time indicated on the package. Remove and drain.

2. 2

   Step 2

   Simultaneously, place the peas in a pot with boiling water for 6 minutes. Drain and set aside.

3. 3

   Step 3

   Place a pan over medium heat. While heating, mince the garlic and cut the zucchini into strips.

4. 4

   Step 4

   Once heated, pour half of the oil and add the zucchini, garlic and a pinch of salt. Stir-fry for 5 minutes over medium heat.

5. 5

   Step 5

   Then add the cooked peas, season with salt and pepper and stir for a few minutes. Turn off and set aside.

6. 6

   Step 6

   For the white sauce: Heat the remaining olive oil with the flour in a pan or pot over medium heat.

7. 7

   Step 7

   Stir and add the flour. Make sure it does not burn.

8. 8

   Step 8

   Then add the almond milk, nutmeg and salt and pepper to taste. Mix until well combined.

9. 9

   Step 9

   In a plate serve the pasta with the sauce, mix and add the zucchini and the peas.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta with Peas and Zucchini in White Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.