Easy Peasy Lemon Squeeze Feta Pasta

Bahan-bahan

12 oz cavatappi pasta

8 oz heavy cream

1 cup feta cheese

Veggie stock concentrate

2 lemons

8 oz peas

2 cloves garlic

Veggie bouillon

2 shallots

Arahan

Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, peel, and finely chop shallot. Peel and finely chop garlic. Zest and quarter lemon.

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Heat a drizzle of oil in a large pan over medium-high heat. Add shallot and garlic; season with salt and pepper. Cook, stirring, until fragrant, 1 minute. Add peas, cream sauce base, stock concentrate, and veggie bouillon; stir to combine. Bring to a simmer and cook, stirring occasionally, until peas are warmed through and sauce has slightly thickened, 1-2 minutes more.

Add drained pasta to pan with sauce. Toss until pasta is coated in a creamy sauce, adding splashes of reserved pasta cooking water as needed. Stir in lemon zest and a squeeze of lemon juice. Taste and season with salt and pepper.

Divide pasta between bowls. Top with cheese and serve with remaining lemon wedges on the side.