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Pea and mint spaghetti recipe

Pea and mint spaghetti recipe

71 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


  • 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

  • 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


  1. Bring a large pan of salted water to teh 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. 

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