CW Recipe: Pea Shoots Vegan Pasta

I never thought I would ever enjoy cooking as much as I do now–well, sometimes… when I’m in a great mood. ?

Just very recently, I tried whipping myself up a new menu to make use of the microgreens I have sitting in my fridge. With this, I came up with what I now call as my Pea Shoots Vegan Pasta.

Here, let me teach you how to make it. Gather everything that you’ll need:


  • 250g pasta
  • 3 tablespoons Rosemary infused in Olive oil (or just plain EVOO is ok)
  • 4 tablespoons Nutritional Yeast (nooch)
  • 1 bulb minced garlic
  • 1 bulb minced onions
  • 350ml veggie stock
  • chopped up fresh parsley
  • chopped up pea shoots
  • Salt and Pepper to taste (optional)

First prepare your pasta and undercook it by 1-2minutes according to its instuctions, as I understand different kinds of pasta might have different optimal time for al dente. For me, 5-6minutes is a good start. You can keep 1 cup of the pasta water if you like starchy pasta but in this recipe, I didn’t use it as I will be using veggie stock later on. Set aside your undercooked pasta and prepare another pot to cook the microgreens.

Pre-heat your pot with olive oil to sauté your garlic and onions. Once the onions are cooked, throw in your pea shoots and include in sautéing. I like cutting the pea shoots in half so it’s less messy when being eaten.

Add in your veggie stock and the pasta into the pot then season with nutritional yeast (nooch), salt, and pepper. I went easy with the salt and added more nooch.

Nooch is my latest culinary favorite as it is  packed with nutrients like fiber, B vitamins, minerals, and protein. It smells slightly reminiscent of parmigiano cheese so some people use it as a vegan cheese alternative in their cooking. It has a savory umami flavor that I sometimes add it on plain rice and I’m good. Basically, I’ve been adding a tablespoon or two (no, make it 5 tbsps!) on everything I eat. Oh, and if you have furbabies, nooch is pretty much good for them, too!

Going back to my pasta, I just let everything simmer in the pot for 1-2minutes until the stock has been absorbed by the pasta. Don’t forget to stir your pot from time to time to ensure even cooking of the pasta.

Once that’s done, I like adding more cut up pea shoots and give it a good stir before transferring to a plate and garnishing it with fresh parsley…et voilà! You’re done!

Let me know if you’ve tried this recipe and what modifications you’ve done to make it better. Have an awesome week ahead!


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