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Pea and mint spaghetti recipe

Pea and mint spaghetti recipe

76 ratings

Created by The Tesco Real Food team

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

  1. 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.
  2. 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.
  3. 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. 

See more Pasta recipes

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