This easy spring pasta with peas and mint in a vegan lemon butter sauce is a dream. This pasta is super easy to make and a total crowd-pleaser. Believe me, kids and adults will love it.
About this recipe
This pasta recipe is quick and delicious with the advantage of using minimal ingredients. It literally takes 15 minutes to put this dish on the table. Most of them you have at home.
Ingredients
- Vegan butter and olive oil, you can use only one or both. I like using both; I love the combination of flavors.
- Shallot, The mild flavor of the shallots pairs well with the peas, but you can substitute with onion or 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. You can use short pasta, like shells or penne, spaghetti or angel hair if you prefer long pasta.
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. 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.
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? You can add red pepper flakes if you like spicy pasta recipes. 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 to of benefits. They support the digestive and cardiovascular systems. They 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 little by little this starchy water 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.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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