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!

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.

More easy vegan pasta recipes

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.

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Creamy Mint Pea Pasta