Simple, quick, and extremely addictive— that’s how I can best describe this pea and spinach pasta. If you like to keep your cooking uncomplicated, you won’t find a recipe better than this one. 🙂
📝 Ingredients I’ve used for this delicious pasta
These are the ingredients I’ve used:
- 200 grams of pasta – I’ve used penne pasta, which is my favorite, but you can use the one you like the best!
- 3-4 tablespoons of olive oil – Enough to generously coat your pan.
- 100 grams of frozen green peas
- 6 garlic cloves (minced) – It seems like a lot of garlic, but there’s no such thing as too much garlic. 😉
- 80ml of white wine – I used white wine to deglaze the pan.
- 200ml oat cream – I used oat cream, but any kind of plant-based alternative to cream should work, for instance, soy or rice cream.
- 1/2 tsp thyme, 1/2 tsp rosemary, 1/4 tsp black pepper
- 125 grams of fresh spinach
- 1 teaspoon vegan butter – I throw in one teaspoon of vegan butter to give the pasta sauce a more silky appearance.
- 2 tablespoons of lemon juice
- 1 teaspoon of salt
- crushed walnuts – This is not mandatory, but it gives the dish a crunchy factor.
👨🏻🍳 How I made this delicious pasta recipe
I started this delicious recipe by cooking 200 grams of my favorite penne pasta, following the package instructions to cook it al dente.
In the meantime, I heated a generous glug of olive oil over medium heat and sautéed six minced garlic cloves until they were fragrant and just beginning to turn golden.
To this, I added 100 grams of frozen green peas, letting them mingle with the garlic for a couple of minutes, soaking up all that garlicky flavor. Then came a splash of white wine (around 80ml) to deglaze the pan, lifting any flavorful bits stuck to the bottom. I let it simmer for a minute to slightly reduce the wine.
I poured in 200ml of oat cream and also stirred in 1/2 teaspoon of thyme, 1/2 teaspoon of rosemary, and 1/4 teaspoon of black pepper. This mixture simmered gently, creating a creamy, herby base. I then added 125 grams of spinach, letting it wilt down and cook for 2-3 minutes.
Carefully transferred this mixture to a tall cup, blended it until smooth, and returned the creamy green sauce to the pan.
For an extra silky texture, I stirred in a teaspoon of vegan butter. I squeezed in the 2 tablespoons of lemon juice to brighten up the flavors and added salt to taste. The cooked pasta was then added to the pan, and I tossed it in that gorgeous green sauce until every piece was well-coated.
It’s not mandatory, but if you notice that the sauce is a bit thick, try using a splash of the reserved pasta water to get a looser consistency.
Finally, I served up the pasta, garnishing it with a sprinkle or two of crushed walnuts. And there you have it—a really nice bowl of pasta that is super uncomplicated.
💬 Frequently asked questions
Can I use a different type of cream if I don’t have oat cream?
Yes, you can swap it for any other plant-based alternative to cream, such as almond, soy, or rice cream.
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works just as well. Just make sure to thaw and drain the spinach before adding it to the pan to avoid excess water in the sauce.
Is it possible to make this recipe gluten-free?
Yes, simply replace the wheat pasta with gluten-free pasta and buy a plant-based alternative to cream that is also gluten-free. Vegan butter is generally gluten-free, but you should always check the allergens on the product label.
Really Good Pea and Spinach Pasta
Equipment
- 1 Immersion blender (affiliate link)
Ingredients
- 200 grams of pasta penne
- 3-4 tbsp of olive oil
- 6 garlic cloves minced
- 100 grams of frozen green peas
- 80 ml of white wine
- 200 ml oat cream
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp black pepper
- 125 grams of fresh spinach
- 1 teaspoon vegan butter
- 2 tbsp of lemon juice
- 1 tsp of salt
- Chopped walnuts for garnish optional
Instructions
- Cook the pasta until al dente, according to package instructions.
- While the pasta cooks, heat the olive oil over medium heat in a large pan. Sauté the garlic until fragrant and golden, about 1-2 minutes.
- Add the green peas and cook for another 2 minutes.
- Pour in a splash of white wine to deglaze the pan, simmering for 1 minute to reduce.
- Stir in the oat cream, thyme, rosemary, and black pepper. Let the mixture simmer gently for a few minutes.
- Add the spinach and cook until wilted, about 2-3 minutes.
- Transfer the mixture to a tall cup and blend until smooth. Return the sauce to the pan.
- Stir in the vegan butter and lemon juice. Season with salt.
- Add the cooked pasta to the pan and toss to coat in the sauce. Adjust the consistency with reserved pasta water if needed.
- Garnish with a few chopped walnuts and serve.
Video
🌟 Enjoyed this recipe? I’d love to hear about it!
I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!
Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.
Delicious!!! Easy to make. I’ve added asparagus as well.
Awesome!!! I’m super glad to hear that. Thank you!!!