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Green Pea Pasta Sauce [Immersion Blender]

This vegan friendly version of a classic soup is sure to please your taste buds.

Submitted By:

Dietary Interests: Gluten-Free , Low Sodium , Vegan , Vegetarian

Yield:

8 servings (1 l)

Total Time:

2 Hours 46 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 3 Tablespoons (45 ml) extra virgin olive oil
  • 2 garlic cloves, peeled, smashed
  • 1 (275 g) yellow onion, peeled, cut into large chunks
  • ½ cup (70 g) pine nuts
  • 3 cups (465 g) frozen sweet peas, thawed
  • 2 cups (480 ml) vegetable stock
  • ½ lemon, juiced
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Heat a medium stock pot over medium heat. Once hot, add olive oil and heat. Add garlic and onion and saute for 5-6 minutes until onions are translucent.
  2. Add pine nuts and saute for an additional 3-4 minutes until pine nuts are lightly toasted. Add peas and saute briefly, then add stock, lemon juice, and red pepper flakes. Bring to a simmer and simmer for 15-20 minutes.
  3. Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.

Chef's Notes

  • For an additional pop of flavor, try adding in 1/3 cup freshly grated parmesan cheese to this sauce after simmering and blend it in.