Spaghetti with Pea Puree

These simple, whole ingredients make a beautiful pallet of colours for this Spaghetti with Pea Puree dish. It's fresh and light!

Firstly I would like to thank everyone for your patience with me getting this recipe on the blog. So many of you reached out personally to inquire about it which means the world to me. Life has been busy over the past several weeks as the mister and I plan to go to the cottage for two weeks. This means wrapping up all my client work before I go so that I can have an actual vacation without work distraction. For those of you out there that struggle with decompressing, I feel ya. I am in no way complaining about the work, quite the opposite. I am blessed to have returning clients that seek out my services but it has been a lot. 

This pasta is perfect for spring and summertime when peas are in abundance. I love fresh snap peas but will admit the few plants that I had this year did not do well. The mister and I are going to rearrange our terrace to make room for more growth in the food department, and I can’t wait. Growing food has become a passion project and while it is still on a very small scale it still brings me an abundance of joy.

Fresh and frozen peas both work well in this recipe. Frozen peas are always in my freezer as I tend to add them to almost all my savoury dishes. They work so well in pasta, rice, curry, soup, you name it. I love the brightness and the POP they bring to dishes. So let’s get making this pasta shall we?

Spaghetti with Pea Puree

Teri-Ann Carty
These simple, whole ingredients make a beautiful pallet of colours for this Spaghetti with Pea Puree dish. It's fresh and light, try it tonight!
Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, Lunch, Main Course
Servings 4


  • stove
  • food processor or blender



  • 1 bag spaghetti (we used Rummo’s GF)
  • 2-3 tbsp olive oil
  • pinch of chili flakes
  • ½ onion small (diced)
  • 2 garlic cloves
  • 7-8 asparagus spears (cut into 1/2 inch pieces)
  • 8-10 shiitake mushrooms
  • ½ cup peas fresh or frozen
  • vegan parmesan
  • ½ reserved pasta water


  • 2 cups fresh or frozen peas
  • 1-2 garlic cloves (smashed with knife)
  • handful fresh mint
  • handful fresh basil
  • juice of 1 lemon
  • sea salt and cracked pepper
  • ¼ cup olive oil



  • Cook pasta in salted water until al dente. Once cooked, reserve 1 cup pasta water before draining. Rinse the pasta in hot water.
  • While pasta is cooking, heat a large pan with olive oil and chili flakes. Add onion to the pan and cook for 2-3 minutes.
  • Add garlic and mushrooms. Toss to coat in the onion mixture. Season with salt and cracked pepper.
  • Once mushrooms have started to soften add asparagus. Toss to coat. Cook for 2-3 minutes stirring often. Add a splash of pasta water if the mixture seems dry.
  • Finally add in the peas. Season again with salt and cracked pepper. Add in pasta and toss to combine.
  • Add in 1/4 cup of pasta water to help emulsify the pasta. Once pasta is fully coated, sprinkle in some cheese.
  • Place pasta on top of pea puree in the large serving bowl. Drizzle again with olive oil and sprinkle with chili flakes and good finishing salt.
  • Gently toss the pasta into pea puree. Serve into bowls and enjoy!!!


  • Blanch peas in boiling salted water for 1 1/2-2 minutes and then dunk them in an ice bath (helps retain that vibrant green).
  • Add to a food processor with everything but olive oil.
  • Slowly add olive oil with a machine whirling.
  • Scrape into a large serving bowl and add cooked pasta on top.
Keyword dairy free, gluten free, pasta, plant based, puree, spaghetti, vegan

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