This Creamy 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!
The two most important days in your life are the day you are born and the day you find out why.– Mark Twain
Hello spring pasta of my dreams! Happy little shells cradle a vibrant, creamy green sauce made up of peas and mint. Not only will this joyful little number make your tastebuds happy, but it’s also vegan and packed full of nutrients! No cream, no cheese, no dairy necessary.
Many of you shop at Trader Joe’s, and already know they offer up fresh shucked English peas each spring which are the perfect fit for this recipe. But know that frozen peas work great here too. Either way, you’ll love this, seriously!
To elevate, pick up some pea shoots at your local farmers’ market and wilt them into the warm pasta right at the end for a burst of color and nutrition.
Ingredients in Creamy Vegan Pea Pasta!
- fresh peas (or use frozen)
- pasta shells
- fresh mint
- hemp seeds
- miso paste
- pea shoots- optional!
Today we are using fresh shucked peas (from Trader Joes) but frozen peas will work too. You’ll need two cups.
Set your pasta to cook- medium-sized shells work beautifully here, but feel free to use what you have. I really love how the shells cradle the sauce. Orecchiette would work well too.
Make the Pea Pasta Sauce:
Start by sauteing the shallots and garlic until fragrant and golden.
Add your fresh peas and cover until steamed through. You want them tender but still vibrant! If using frozen peas, toss them in here and just let them warm up a bit so they are thawed.
Then you’ll scoop out 1 1/2 cups of this and place it in a blender to make the sauce, leaving the rest in the pan.
Add fresh mint. Use about 1/3 of a cup packed. If mint is not your favorite you could use half Italian parsley- but trust me here friends, the mint truly works. I think it makes the dish.
Add lemon juice, salt and pepper.
Then cover the blender tightly, holding down the lid with a towel if the peas are still warm.
Blend for a full minute until it is creamy and smooth. Look at how vibrant this is!
Add optional Pea Shoots:
If adding fresh pea shoots, gently wilt them in the pan with the remaining peas, just for a minute or so. You can scoop them off to a plate ( to garnish the pasta with at the end) or incorporate them right into the pasta.
Toss the Pea Pasta!
Pour in the drained pasta and the sauce. Give a good stir, and gently warm until heated through. Do not simmer too long or you may lose that gorgeous color you created!
At this point, if you want extra “richness” add a drizzle of olive oil, stirring it in.
I love how packed full of nutrients this pasta is!
Pea Pasta Additions:
And of course, you can add seeds, or microgreens or edible flowers to make this even prettier. I’ve been loving these scallion sprouts- so full of flavor!
This Pea Pasta recipe makes 2-3 portions and reheats well.
More recipes you might like:
- Spring Pea Pasta Salad
- Spring Pea Pesto
- Orecchiette with Creamy Carrot Miso Sauce
- Zesty Vegan Pasta with Cashew Alfredo Sauce
- Spring Pea and Potato Salad with tarragon -mustard seed dressing
- Spring Orecchiette Pasta with Asparagus, Mushroom and Peas
- Our 20 BEST Vegetarian Pasta Recipes! (Vegan-adaptable)
Enjoy the Creamy Vegan Pea Pasta and have a happy week friends,