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Pea and mint spaghetti recipe

73 ratings

This easy vegetarian pasta recipe is perfect for rustling up when in a hurry – simply grab some peas from the freezer and blitz with fragrant mint for a quick pasta sauce that’s full of flavour. See method

Serves 4
10 mins to prepare and 10 mins to cook
515 calories / serving
Healthy
Vegetarian

Ingredients

400g spaghetti
400g frozen garden peas
40g vegetarian hard cheese, roughly chopped, plus extra shavings to serve
2 garlic cloves, roughly chopped
2 tbsp extra-virgin olive oil
½ x 30g pack fresh mint, leaves picked

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
2170kj
515kcal 26%
Fat
12g 17%
Saturates
3g 17%
Sugars
6g 6%
Salt
0.4g 7%

of the reference intake
Carbohydrate 86g Protein 22.1g Fibre 9.3g

Method

Bring a large pan of salted water to the boil and cook the spaghetti for 9 mins. Drain, reserving a few tbsp of the cooking water, and return to the pan.

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Meanwhile, cook the peas in a small pan of boiling water for 2 mins or until tender. Drain, then set aside a quarter of the peas. Put the remaining peas in a food processor (or use a stick blender) along with the chopped cheese, garlic, oil and most of the mint; season. Blitz together, adding a little water if needed to create a thick, sauce-like consistency.
Stir the pea sauce and reserved peas through the pasta until fully coated, adding a little of the reserved pasta cooking water if needed to loosen. Divide between serving dishes and top with the reserved mint leaves and a few extra shavings of the cheese.