Spring Pea Pasta with Peas, Asparagus, and Nutritional Yeast

Delicious and satisfying

Spring Pea Pasta with Peas, Asparagus, and Nutritional Yeast

This bright and flavorful spring pasta highlights some of our favorite seasonal ingredients in a delicious, plant-based dish. Shiitake mushrooms and asparagus add depth and texture, while nutritional yeast gives it a rich, umami, and cheesy flavor without the dairy. A squeeze of fresh lemon and tender peas make this dish comforting and refreshingly light.

This recipe calls for about a cup and a half of pasta water and vegetable broth. It might seem like a lot at first, but give it a few minutes - it thickens beautifully, coating the pasta in a velvety, flavorful sauce. Just be sure to undercook your fettuccine slightly, as it will continue cooking in the sauce. We used frozen petite peas, which are smaller and sweeter, but fresh peas work just as well!