Pasta Alfredo with Fresh Peas, Spinach and Eggplant 1

Attend a Farm-to-Table dinner and you’ll be inspired to make fresh dishes such as this Pasta Alfredo with Fresh Peas, Spinach and Eggplant.

Peas and Pasta Alfredo

If you don’t have a Farm-to-Table dinner on the books, allow my recap of our recent one, hosted by the Floridian in St Augustine, featuring KYV farm, Terks Acres Goat farm and Cartwheel Ranch, to inspire you.

First order of business….a glass of wine.

And a peek at the restaurant, pre-event…

My Mom getting a glass as well before the guests arrive…

The Guests of Honor, Francisco and Vivian from KYV Farm

My friends Courtney and Anthony were there for the first seating!

My only regret is that I didn’t get any photos of the vegetarian dishes as I started eating them too quickly! (ok and the other regret is that I didn’t have someone else taking photos. I barely got any.).
End of Summer Rolls

Tracy from Slow Food, MJ and Kathleen from Timberlin Creek (remember the school garden I visited?)

Autumn Greens Salad

Green Tea Brined Cartwheel Ranch Pork Chop with KYV Winter Squash Hash with Satsuma Reduction and Radish Slaw

Tracy, MJ, Kathleen, Vivian and me!

Tracy said a few words at the event about Slow Food and thanking everyone for coming…

Francisco stood up to give a touching and heartfelt speech about the trials, tribulations and rewards of running a farm…

I love this photo of everyone watching as he spoke…

The peas featured in the Autumn Salad inspired this pasta recipe.

This dish includes all veggies that are in season right now in Florida. Simple, comforting and delicious. This combo can’t be beat!

Pasta Alfredo with Fresh Peas, Spinach and Eggplant
Inspired by nothing other than the fresh veggies from the farm
Vegan and Gluten Free
Makes about 8 1-cup servings
Printable Recipe
2 cups uncooked, shelled peas
1 bay leaf
2 tsp salt

8oz brown rice (or whole wheat) pasta

2 small eggplant (I used white Japanese), chopped
1 onion, chopped
1 Tbsp olive oil
3 garlic cloves, pressed
1/4 tsp salt
1/4 tsp pepper
5 cups Chinese spinach (or baby spinach)

Alfredo (half this if you don’t like a lot of sauce)
2 cups plain, unsweet non-dairy milk (or milk of choice), I used rice milk
1/2 cup vegan mozzarella shreds (or shredded cheese of choice), such as Daiya
1/4 nutritional yeast (optional)


1. Fill a medium pot about 2/3 full of water; bring to a boil; add peas, bay leaf and salt. Reduce heat and simmer about 35 minutes or to desired tenderness. Drain and set peas aside in a large bowl.

2. In the same pot cook pasta to package directions; spray with cooking spray and toss to prevent sticking; pour into pot with peas.

3. Heat 1 Tbsp olive oil in a large skillet over medium heat; add eggplant and onion; cook stirring frequently for 10 minutes; lower heat, add garlic and cook an additional two minutes; stir in spinach, season all with salt and pepper and toss until spinach is wilted. Toss vegetables in with peas and pasta.

4. Pour milk, cheese and nutritional yeast into pot peas were boiled in. Heat over medium low heat until just bubbling, stirring frequently until thickened, 5 to 10 minutes. Pour over pea, pasta and vegetable mixture, toss to coat. Taste and add seasoning if necessary.

Treat yourself to a new cookbook! Click here to get Plant Protein Power.

Gift of Cooking

Gift of Cooking

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.

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