About this recipe
This easy spring pasta with peas and mint in a vegan lemon butter sauce is a dream. It’s super easy to make and a total crowd-pleaser. Believe me, kids and adults will love it.
This pasta recipe is quick and delicious, and it uses minimal ingredients. It literally takes 15 minutes to put this dish on the table. Most of them are available at home.
Ingredients
- You can use vegan butter or olive oil only or both. I like using both because I love the combination of flavors.
- Shallot: The mild flavor of the shallots pairs well with the peas, but you can substitute with onion, garlic, or both.
- Lemon zest and lemon juice
- Peas and frozen ones are best for this recipe.
- Mint, fresh mint leaves are required here, and there are no subs.
- Pasta. I used bucatini for this recipe, but any pasta works excellent here. If you prefer long pasta, you can use short pasta, like shells or penne, spaghetti, or angel hair.
How to make this simple pasta and pea recipe
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, then turn off the heat.
- Sauté the shallots in olive oil and butter in a large saucepan until softened, about 5 minutes. Add the frozen peas, lemon juice, and a big pinch of salt. Add the lemon zest and mint leaves. Turn the heat off and add the pasta, mix, and taste.
- Taste and adjust the seasoning. Serve immediately.
Frequently asked questions
What kind of pasta can I use? You can use long, short, gluten-free pasta. Use your favorite pasta.
What other ingredients can I add? If you like spicy pasta recipes, you can add red pepper flakes. Feel free to add a teaspoon of freshly ground black pepper and finish it with vegan parmesan cheese.
Are peas good for you? Peas are perfect for you; they have many benefits. They support the digestive and cardiovascular systems and are a good source of plant-based protein.
Can I use frozen peas? Absolutely, I always have tons of frozen peas in my freezer; they are a lifesaver.
Tips and tricks
- Follow the exact pasta package instructions; some may take longer than others when cooking the pasta.
- Always reserve a cup of pasta cooking water; if the pasta with peas is a bit dry, you can always add this starchy water, little by little, to make it creamier.
- If you are using short pasta, use a slotted spoon to transfer it into the vegan lemon butter sauce. If you are using long pasta, use thongs. There is no need to drain the pasta.
- Finish the pasta with a drizzle of extra virgin olive oil, fresh mint leaves, lemon zest, and flakey salt.
Easy Spring pasta with peas and mint
Ingredients
- 1 16- oz pasta package
- 1 tablespoon 1 vegan butter
- 2 tablespoons extra virgin olive oil
- 1 shallot
- 12 oz frozen peas
- 2 lemons juice, and zest
- Kosher salt and freshly cracked pepper to taste
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente. Turn off the heat.
- Sauté the shallots in a large saucepan in olive oil and butter until softened, about 5 minutes. Add the frozen peas, lemon juice, and a big pinch of salt. Add the lemon zest and mint leaves. Turn the heat off and add the pasta, mix, and taste.
- Taste and adjust the seasoning. Serve immediately.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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