Creamy Spring Pea Pasta

Pantry pasta taken to a whole new level.

For Vegetarian Week this year we decided to create a set of recipes that celebrate seasonality and, you guessed it, vegetables. We started off with this creamy, sweet, fresh, springy pasta which did just that. It comes together in under 20 minutes, can be doubled or tripled to serve a crowd and is so damn simple you’ll think there's a mistake in the recipe. 


1 tbsp olive oil

2 cups garden peas (fresh or frozen)

1/2 cup oat/soy cream

1/2 tsp salt

2 tbsp mint leaves, chopped

1/2 lemon, juiced

400g short pasta (we used conchiglie)


Add 1 tbsp olive oil to a saucepan, followed by the 2 cups peas. Cook for 3-4 minutes. Add your oat cream, salt and mint leaves and cook down for 4-5 minutes, before adding your lemon juice. In the meantime, cook your pasta. Before draining the pasta, reserve 1/4 cup cooking liquid. Toss your cooked pasta into your creamy sauce, stirring to incorporate it into your sauce and adding a little of the reserved water to loosen it up. Serve topped with more fresh mint. Enjoy!