Really Good Pea and Spinach Pasta

Jump to Recipe Watch Video Rate this Recipe

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.

sauteeing green peas and deglaze the pan with white wine

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.

threw in vegan butter, lemon juice, and salt.

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.