This (avocado-free) Pea Dip has become my new favorite pasta sauce! For REALZZZ tho. Paired with my go-to pasta (Explore Cuisine) and Organic Girl greens (duh)…and yes, those are my probiotics by Flora Health (Super 8 version). Get on this yo.
Ingredients:
Explore Cuisine’s Fettuccine Mung Bean Pasta (20% off: lilsipper)
Sauce:
3/4 cup frozen peas
2 handfuls of Organic Girl’s SuperGreens
3 raw garlic cloves
1/4 cup greek yogurt (vegans use tahini)
1 large spoonful of Veganaise (or mayo of choice)
Directions:
1. Let frozen peas defrost in hot water a few minutes to thaw, then drain water.
2. Place SuperGreens in blender first, then add peas and raw garlic. Puree until smooth.
3. With a spoon, mix in yogurt and veganaise (do NOT blend or it will become too liquid-y). *If using tahini, blend it along with the veggies then stir in mayo.
4. Coat cooked pasta with sauce and enjoy hot or chilled!
