Smoky Pasta with Peas & Greens – Simple Vegetarian Pasta Dish with Smoked Paprika and Spices
This quick and simple vegetarian pasta dish has become a favorite in my home. I absolutely love cooking with smoked paprika, as you may have learned by now, and I figured – why not add it to pasta too? The smoky effect is somewhat like a vegetarian version of Pasta Carbonara. Add some onion, peas and a handful of greens and you’ve got yourself a tasty, colorful meal in no time at all. I think the peppery flavor of arugula works really well here, but spinach is also a nice twist. I’m always trying to work extra greens into my meals, and here they blend in nicely.
You can easily adapt this recipe for a dairy free or vegan diet by using a vegan butter substitute (like Earth Balance) and omitting the Parmesan. If vegetarian, make sure you use a Parmesan cheese with a vegetarian rennet. For gluten free, use a gluten free spaghetti– I like Organic Tinkyada Brown Rice Spaghetti. It digests more slowly than wheat pasta and I notice it doesn’t give me that big-energy-then-crash feeling like wheat pasta sometimes does. The flavor and texture is remarkably similar to traditional pasta, though it does take a few minutes longer to cook. It works great in this recipe. Of course, you may also use traditional wheat pasta if you prefer. Enjoy!
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Organic Tinkyada Brown Rice Pasta
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Smoky Pasta with Peas and Greens
Ingredients
- 12 ounces spaghetti
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, cut into thin strips
- 1/3 cup dry white wine (you may substitute vegetable or mushroom stock)
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons butter (use non-dairy butter substitute for vegan)
- 1/3 cup water
- 1 3/4 teaspoons smoked paprika
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon salt, or more to taste
- 1 cup frozen green peas
- 2 cups arugula or spinach, packed
- Parmesan (optional topping - omit for vegan, or use Parmesan with vegetarian rennet for vegetarian)
NOTES
Instructions
- Cook pasta in salted water to desired doneness according to directions. I start by cooking the pasta just past al dente, but not completely soft, because it continues to cook later in the process. To make this recipe gluten free, use gluten free pasta and make sure all packaged ingredients are certified GF.Heat the olive oil in a large sauce pan, then sauté the onions over medium heat until very soft and lightly browned. Add the white wine, lemon juice, butter, water, spices, salt and peas. Reduce heat to medium. Bring the mixture to a boil, then reduce to a simmer.
- Add pasta to the pan, stir to coat the pasta with sauce and mix in the peas.
- Place the greens on top of the pasta, then cover the pan.
- Cook until pasta is heated through and greens begins to wilt, about 5 minutes. Stir the wilted greens gently into the pasta.
- Serve warm, topped with grated parmesan if desired. Serving suggestion - reserve some fresh greens to decorate your plate for a pretty presentation.
Nutrition
Thank you so much for sharing with the world all your knowledge on food, I am delighted that i could try something new with pasta. It’s delicious.
Besides, as a vegetarian, I never knew some cheeses could not ne sutable for veggies. Now I know, thank you.
The photos are an excellent addition to your recipes. I find them not only visually pleasing but helpful as well for new cooks.
I wouldn’t change a thing about this blog – I enjoy it every time!
Did not like the dish, very odd with the smoky paprika, too earthy.
Sorry to hear that Terri! I wonder if it is the brand of paprika you used? Smoked paprika is generally more smoky than earthy. At any rate, better luck next time!
I like that you take vegans into consideration. Thank you for that. This recipe is old but still works. I tried it and o my word I loved it was delicious; I really enjoyed it. Thx for sharing!
Happy to hear that Miriam! I do love this recipe and I try my best to include a lot of vegan options. 🙂
I’m eager to try this, the “smokey” pasta immediately got my attention! I like that you include pictures w/ your recipes. The pictures clarify or help show me what the recipe or my creation of your recipe should look like while I’m cooking it. In fact I was recently given a very nice New York Times Cook Book with an abundance of recipes but no pictures. Very disappointed that there are no pictures ~ it’s difficult for me to use a new unfamiliar recipe from it with out knowing what it should look like. I also like your new website! Thanks so much!
I made this and our VERY picky 17 year old loved it. Defiantly something I will make for guests. I cook every day and I love your recipes, including the photos.
So happy you and your son enjoyed it Jane! This has become an easy weeknight meatless meal for us, it’s now part of my regular rotation. 🙂
I find the photos to be interesting. Even though a “seasoned cook” here its nice to see the creations. It gives inspiration.
YUM
It looks kind of dry, is there a lot of sauce?
Bev, it is not one bit dry. 🙂 The sauce is a thinner buttery wine sauce, so it doesn’t “show” as much on camera. But it’s quite lovely!
YES DITTO!!!
Please get rid of the pictures interspersed with the directions for recipes. They are annoying and belong somewhere else. Thanks.
Paul, one of the most popular features on my site are the step-by-step photos. For folks that are newer to cooking, it is helpful for them to have a visual reference for each step. However, I will give you a trick. If you click on “Print Recipe” it will create a photo-free page for you that you can reference or print. I hope that helps.
personally, I like the photos, and I am an experienced cook.
You totally had me at ‘smokey’, I adore anything with a smoked flavor and this pasta looks amazing.