Pappardelle with Sweet Pea Vegan Alfredo Ingredients Pappardelle pasta Butter, unsalted White onion, ¼” dice Garlic clove, chopped Minor’s Vegan Alfredo Green peas, fresh or frozen Tarragon, chiffonade Parsley, chiffonade Parmesan cheese, freshly grated Build It In a medium pot, filled ½ way with water, add salt and bring to a boil. Add pasta and cook until al dente, about 6-8 minutes. In a sauté pan over medium heat, melt butter and sweat onions and garlic until aromatic, about 3-5 minutes Add wine, reduce by ¾ then add alfredo. Bring sauce to a simmer stirring frequently. Add pasta, peas, tarragon and parsley to the pan and toss until evenly coated. Transfer pasta to a plate and garnish with cheese Share this recipe: More Like This Chef Britton’s Take: Is Tarragon the Forgotten Herb? Plant Forward Make it with MINOR’S®: Vegan Alfredo Up and Coming East Meets West With Asian-style Barbecue Plant Forward Veganuary: Challenge Accepted
