spring pea pasta

This Creamy Vegan Pea Pasta is lathered up in the most delicious, luscious sauce made with fresh (or frozen) English peas and mint without a lick of dairy! Happy little shells cradle a vibrant, creamy green sauce made up of peas and mint.

Creamy Pea Pasta Recipe (Vegan) 

shallots, finely chopped (or 1/2 cup onion)

4-6 garlic cloves, rough chopped

olive oil

green peas (fresh

water, more as needed

lemon (lemon juice and zest for garnish)

mint,

salt

black pepper

miso paste- we use white miso

hemp hearts

lemon juice

Make Pasta

Set generously salted water to boil for pasta, and cook pasta according to the package instructions, drain and set aside. 

Start sauce

At the same time, chop shallots and garlic. Heat oil in a large skillet over medium heat. Saute shallots and garlic for 4-5 minutes, stirring until golden and fragrant. Turn down to medium-low heat. Add peas and give a stir. If using fresh peas, cover with a lid so they gently steam, 3 minutes or until tender and bright. If using frozen, just saute until completely thawed and tender.

Blend Minted Pea Sauce: 

Measure out 1 1/2 cups of the pea-shallot mixture (leave the rest in the pan) and place in a blender along with water, 1 tablespoon lemon juice, mint leaves, salt, pepper, miso paste, and hemp seeds (or cashews). Blend for a full minute until very very creamy and smooth. If it feels lovely thick, add a little more water to loosen. Taste and adjust salt. Set aside.

Combine

To the skillet with the remaining pea-shallot mixture, add the pea shoots or spinach, and gently wilt, stirring for 30-60 seconds over low heat. (Either set these aside for garnish, or feel free to combine with pasta.) Add the drained pasta and pour in the sauce from the blender and give a good stir. Rinse out the blender with a couple of tablespoons of water, adding this to the pan, gently warming the pasta up.

Taste.  If needed, season with salt, lemon zest, and more pepper if you like. If you want a &#8220;looser sauce&#8221; feel free to stir in more water. For extra richness, store in a generous drizzle of olive oil or truffle oil.

Serve immediately. Garnish with Vegan Cheesy Sprinkle or Pecorino cheese (obviously not vegan, but tasty). Top with microgreens or sprouts if you like, or seeds!

Excellent summer recipe.  Used tahini paste as it was on hand. Also, to make it ahead, I kept the sauce refrigerated in a separate container from the pea,shallot mixture to add together each time we are ready to eat it.  I did add the lemon zest with the pea mixture.  My carnivore loving husband thought it was fabulous and I'd not added the Pecorino cheese yet.... so I may leave that out! Being able to make it in advance by storing it in this manner, combined with adding Pecorino if desired later allows it to be multi enjoyed by vegan and cheese lovers too!  Thank you Sylvia for another fabulous recipe.  You never disappoint!  Yum Yum.

This was so delicious and perfect for spring! It was toddler friendly with “elephant ear” pasta (orecchiette). Love your blog. Thank you!

I love plant-based food that is meant to feature the plant, rather than using plants as a "replacement" for meat.  This fit the bill so perfectly!  I used gemelli pasta and tahini in my sauce.  I also added some parsley in addition to the mint called for.  This was absolutely delicious.  The sauce had a very nice, clingy consistency unlike some other vegan sauces I've had that slide off the noodles and pool at the bottom of your bowl.  Thanks so much for sharing the recipe!

This was a win for sure.  The sauce is absurdly rich and complex, but without the heavy creams and cheeses that most pasta sauces have.  It was a bit like a pesto sauce, but smooth and appreciated by my kids as well as my guests.  I didn't make any changes per se, and I did not follow the recipe super carefully but I did use all the crucial ingredients-  tamari, miso, mint.  I also think that shallots instead of onions are important in this one.

Followed the recipe exactly, using mint and tahini, and found it to be very bitter even without the lemon zest. We liked the idea but would likely search for a different variation or try to make some changes to make the sauce more palatable.

Mine didn't look nearly as green and vibrant but maybe because I'd had to use frozen peas? Initially my blender sauce was way too runny and I was afraid I'd have to add corn starch or something to thicken it up, but after a few minutes cooking, not 30-60 seconds as in recipe, things thickened up. I added frozen Spinach too to get more green colour into it. Turned out quire delicious. I topped mine with a sprinkling of hemp seeds, some raw sunflower seeds and a twist of freshly cracked black pepper. Yum! Thanks for the recioe!

This sauce was so flavourful. It is nice to have an alternative to a tomato pasta sauce that is full of veggies and protein! Thank you!

This looks incredible!  I am allergic to soy though, so need a substitute for the miso. I see online that vegetable broth or tahini can be used, for example, but I’m unsure of how much to use. Do you have advice?

Springtime means sunshine, flowers, picnics and fresh garden-grown peas. This Spring Pea Pasta with Prosciutto and Burrata Cheese is fresh, easy, comforting and bursting with sweet peas.

Spring Pea Pasta with Prosciutto and Burrata Cheese

spaghetti (or other favorite pasta noodle)

eggs

parsley (chopped)

basil (chopped)

chives (chopped)

Parmesan cheese

salt + pepper (to taste)

red pepper flakes (optional)

butter

fresh (or frozen peas)

prosciutto

burrata cheese (torn)

olive oil (for drizzling)

Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.

As the pasta is cooking, whisk together the eggs in a medium bowl. Add the chopped parsley, basil, chives and shredded parmesan, mixing well. Add a generous pinch of salt and pepper and crushed red pepper (if desired).

Drain the pasta and immediately add it back to the hot pot it was boiled in. Quickly mix the egg mixture in with the hot cooked noodles and toss well to coat. Carefully toss the pasta for 1-2 minutes, or until eggs are fully cooked. Pour the melted butter and the peas in with the pasta noodles and season with additional salt and pepper, if desired. Toss to combine.

Transfer noodles to a large serving bowl and add the prosciutto and burrata. Drizzle with olive oil and sprinkle with additional chopped fresh parsley. If desired, top with fresh arugula, poached egg or fresh peaches.

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Top 3 spring pea pasta recipes from across the web

The most viewed spring pea pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Pea Pasta Recipe (Vegan)

Creamy Pea Pasta Recipe (Vegan)

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The most viewed spring pea pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine