Creamy Orecchiette with Broccoli, Peas & Herbs by

Creamy Orecchiette with Broccoli, Peas & Herbs by 🍃 Here’s a simple and delicious creamy pasta to start the week! It’s also packed with lots of lemon and pepper, and green veggies 😋 . Get the recipe: 3/4 lb. orecchiette 1 small onion, finely chopped 2 tbsp olive oil 1 1/2 tsp kosher salt, divided 1 tsp pepper 1 tbsp garlic, minced 1 tsp garlic powder 1 cup vegetable broth 3 1/4 cups (packed) broccoli florets cut small 3/4 cup frozen peas 1/4 cup fresh parsley 2 tbsp fresh dill 2 tbsp vegan butter 2 tbsp greek-style vegan yogurt* Juice of 1 1/2 to 2 lemons, to taste 1/4 cup vegan parmesan (optional) Extra pepper for serving Red chili flakes for serving *can sub coconut cream, vegan cream cheese, or just omit Cook pasta according to package directions for al dente, in salted water. Drain, but reserve 1/2 cup pasta cooking water. Meanwhile, in a large pan on medium heat, add onions, oil, 1 tsp of kosher salt, and pepper. Stir, cook for 5 min. Add garlic, cook another min. Add garlic powder and vegetable broth, let gently simmer for 2 min. Add broccoli florets and peas, stir and cook covered for 2 to 3 min. Remove lid and cook more time if broccoli is not yet fork tender. Add pasta and remaining ingredients, stir and add the last 1/2 tsp kosher salt and more butter or olive oil if desired. ​ ​

Good

% Daily Values based on a 2,000 calorie diet