This creamy mint pea pasta is a vibrant dish that's nutritious, super tasty and incredibly easy to make. The creamy sauce is absolutely delicious and is both nut-free and dairy-free!
Try my creamy zucchini pasta next!
There's nothing I love more than a luscious, bright green pasta sauce, and this creamy mint pea pasta has everything I like in such a dish.
The green sauce is made by blending the cooked peas themselves with fresh mint and nutritional yeast for an incredibly nutritious and tasty dish made without any dairy at all.
The peas provide a good source of protein and fiber, while the mint adds a refreshing twist. This is the kind of dish that makes go "Mmm" with every bite and it couldn't be easier to throw together.
Why you'll love this mint pea pasta
- It's an amazing way to cook all those fresh peas when in season, but it works just as well with frozen peas.
- It only takes 30 minutes to make with very little effort.
- It's super versatile - you can easily add your favorite protein or veggies to make it your own.
What you'll need
Pasta - I used cavatappi pasta for this pea pasta sauce as they have the perfect shape for creamy sauces like this, but fusilli, penne or orecchiette would work just as well.
Olive oil -A good quality extra virgin olive oil adds great flavor here.
Onion and garlic - Feel free to increase the quantities for extra flavor!
Peas - Fresh peas are amazing in this sauce, and that's what I used, but frozen ones work well, too.
Nutritional yeast - To add a cheesy flavor to the sauce. Again, feel free to add more if you like.
Mint leaves - Fresh mint leaves infuse this sauce with the brightest flavor. Don't skimp on it!
Pine nuts - Toast them for a couple of minutes before adding to the sauce to bring out the nutty flavor.
Pro tip
Reserve a cup of pasta cooking water before draining. If the sauce is too thick, gradually add small amounts of this starchy water to achieve the perfect creamy consistency.
How to make pasta with peas and mint
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Cook the pasta in salted water according to package instructions.
Meanwhile, sauté the onion and garlic in olive oil. Add the stock and peas and simmer until tender.
Blend the pea mixture with nutritional yeast and mint until smooth.
Toss the cooked pasta with the pea sauce, then stir in the pine nuts and serve.
Substitutions and variations
- Add some extra protein by tossing in some crispy tofu bits or your favorite shop-bought plant-based sausage.
- Make the sauce even more nutritious by adding some broccoli and/or asparagus with the peas.
- To make the sauce creamier, stir in some plant-based cream in the pea and mint mixture before tossing it with the pasta.
Helpful tips for the best pea mint pasta
- There's no need to thaw the peas beforehand if using frozen.
- Toast those pine nuts until they're golden - it brings out so much more flavor.
- I sometimes add a squeeze of lemon juice at the end for an extra burst of freshness.
Leftovers and storage
- Any leftovers will keep well for up to 3 days in an airtight container in the fridge.
- Reheat in the microwave or on the stovetop, adding a splash of water or vegetable stock to loosen the sauce.
- This creamy mint pea pasta is best enjoyed fresh, but you can freeze portions for up to 1 month. Thaw it overnight in the fridge before reheating. The texture might change slightly, but it'll still be tasty.
If you've tried this creamy mint pea pasta recipe, please don't forget to rate it and leave me a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Creamy Mint Pea Pasta
Ingredients
- 8 oz (225 g) pasta of choice
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, finely diced
- ½ cup (125 ml) vegetable stock
- 1 lb (450 g) fresh peas, shelled
- ½ teaspoon salt
- 2 tablespoons nutritional yeast
- 6-8 fresh mint leaves
- 1 oz (30 g) pine nuts, toasted
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to package instructions.8 oz pasta of choice
- While the pasta is cooking, heat the olive oil in a large pan. Add the diced onion and garlic, and sauté until soft and fragrant.1 tablespoon olive oil1 medium onion2 garlic cloves
- Pour in the vegetable stock and bring to a simmer. Add peas and cook for 3-4 minutes or until tender.½ cup vegetable stock1 lb fresh peas
- Turn off the heat and let the mixture sit for a minute before transferring to a blender. Add the nutritional yeast and mint and blend until smooth.2 tablespoons nutritional yeast6-8 fresh mint leaves
- Drain the pasta and add it to the pan with the pea sauce. Toss everything together until the pasta is well-coated.
- Stir in the toasted pine nuts and serve immediately, topped with some extra nutritional yeast or pine nuts if you like.1 oz pine nuts
Marian
Looks delish! And easy! I presume you weighted the peas before shelling? I'm going to add some broccoli florets to the pasta. And use some red lentil pasta to boost the protein.