Rackets & Peas Alfredo
Rackets & Peas Alfredo
This pasta dish was inspired by and is a sort of tribute to Wimbledon! These little rackets or Racchette pasta are not only cute but hold a good amount of sauce! They’re made exclusively by De Cecco but no worries, the sauce will go great with any shape or size pasta. The recipe is easy to make with just a few ingredients and the result is an ultra creamy, delicious and fun pasta dish.
Serves 4-5
Ingredients
1LB (453g) De Cecco Racchette Pasta (or any short pasta)
200g (about 1 cup plus 1/3 cup) Frozen Peas, thawed
1 cup (50g) finely grated Vegan Parmesan
1 1/2 cups (355ml) Plant Milk
1/2 -1 cup (118 -236ml) Reserved Pasta Water
1/3 cup (79ml) Vegan Cream
3 Tbsp (45g) Vegan Butter
3 Tbsp (45g) Flour
1/8 tsp ground Nutmeg
Salt & Pepper to taste
1 Tbsp (15g) chopped Parsley for garnish
Directions
1. This dish comes together pretty quickly so start with cooking the pasta according to package directions.
2.Once you have put the pasta into the water to cook, start the sauce by melting the butter in a large skillet on medium heat. Add the flour and mix well, until combined.
3. Continue cooking, mixing occasionally for 2 minutes or until the raw flour is cooked out. Add in the plant milk while whisking until it has come together. Continue cooking and stirring until the sauce begins to thicken.
4.Season with salt, pepper and nutmeg. Add in the grated parmesan and mix well. Then add in the cream and whisk to combine.
5.Lower the heat to medium low and if you find the mixture has any lumps, whisk in a little bit of the reserved pasta water until it becomes nice and creamy.
6.Add the cooked pasta and peas to the Alfredo sauce and mix until everything is well coated. Allow the pasta to heat through for a few minutes before serving. Garnish with chopped parsley.
