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Creamy Vegan Pea Pasta with Mint and Lemon Recipe

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3.9 from 3 reviews

This Creamy Pea Pasta Recipe is a vibrant vegan dish that combines fresh peas, aromatic shallots, and fragrant mint into a luscious sauce blended with hemp hearts for creaminess. Ready in just 30 minutes, it offers a light yet satisfying meal perfect for a quick lunch or dinner, showcasing bright flavors with a hint of lemon and a subtly savory miso undertone.

Ingredients

Produce

  • 2 shallots, finely chopped (or 1/2 cup onion)
  • 4-6 garlic cloves, rough chopped
  • 2 cups green peas (fresh or frozen)
  • 1 lemon (juice and zest for garnish)
  • 1/3 cup fresh mint, packed (or substitute part flat-leaf parsley)

Pasta

  • Pasta of choice (amount as per package instructions, enough for 2 servings)

Pantry

  • 3 tablespoons olive oil
  • 1 1/4 cups water, more as needed
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon white miso paste
  • 3 tablespoons hemp hearts (or soaked raw cashews)

Instructions

  1. Cook the Pasta: Bring a large pot of generously salted water to a boil and cook your pasta according to the package instructions until al dente. Drain well and set aside while you prepare the sauce.
  2. Sauté Shallots and Garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped shallots and chopped garlic and sauté for 4-5 minutes until golden and fragrant, stirring frequently to prevent burning. Then reduce heat to medium-low.
  3. Cook the Peas: Add the green peas to the skillet with the shallots and garlic. For fresh peas, cover with a lid and let them steam gently for about 3 minutes until tender and bright green. For frozen peas, sauté until fully thawed and tender.
  4. Blend the Minted Pea Sauce: Scoop out 1 1/2 cups of the pea and shallot mixture from the skillet into a blender. Add 1 1/4 cups water, 1 tablespoon lemon juice, fresh mint leaves, salt, pepper, white miso paste, and hemp hearts (or soaked cashews). Blend for about a minute until the sauce is very smooth and creamy. Add more water a little at a time if the sauce is too thick. Taste and adjust seasoning as needed, then set the sauce aside.
  5. Wilt Additional Greens: In the skillet with the remaining pea and shallot mixture, add pea shoots or fresh spinach if using. Gently wilt them over low heat while stirring for 30-60 seconds. These can be used either as garnish or combined with the pasta.
  6. Combine Pasta and Sauce: Add the drained pasta to the skillet with the pea mixture. Pour in the blended sauce and stir well to combine. Rinse out the blender with a couple tablespoons of water and add that to the skillet to ensure no sauce is wasted. Warm everything together gently on low heat.
  7. Season and Adjust: Taste the pasta and sauce mixture. Add additional salt, freshly grated lemon zest, and pepper if desired. For a thinner sauce consistency, stir in more water or for extra richness, drizzle with additional olive oil or truffle oil.
  8. Serve and Garnish: Serve the pasta immediately. Garnish optionally with vegan cheesy sprinkle or pecorino cheese if not vegan, and top with microgreens, sprouts, or seeds for extra texture and visual appeal.

Notes

  • You can substitute flat-leaf parsley for mint if preferred, but mint lends a fresh, bright flavor to the sauce.
  • White miso paste offers a mild, savory depth without overpowering the dish.
  • Hemp hearts provide creaminess and a boost of protein; soaked raw cashews are a great alternative for blending smoothness.
  • Adjust water amounts in the sauce for your preferred consistency.
  • Use fresh or frozen peas depending on availability—both yield excellent results.
  • To make it gluten-free, use gluten-free pasta.
  • For added nutrition, sprinkle with seeds such as pumpkin or sunflower seeds.

Find it online: https://cozyplatter.com/creamy-vegan-pea-pasta-with-mint-and-lemon-recipe/