Simple Pea + Mint Pasta Sauce.


Second recipe of the pasta week is this delightfully green one made with peas and mint, making it both an inexpensive and protein packed meal. (If any carnivores enquires about your protein intake i.e.). For this one I have used oatly's single cream, aka a lazy girl's shortcut to a creamy pasta base.


→ roasted almonds
→ sundried tomatoes
→ vegan parmesan
→ arugula

→ 4 dl green peas
→ a bundle of fresh mint
→ 2,5 dl oat cream
→ 1,5 dl water
→ 1 yellow onion
→ 2-4 cloves of garlic
→ 1 tsp arrowroot/corn starch (opt.)

Chop onion + garlic roughly. Fry in large skillet on medium heat for about 5-8 minutes, until softened. Meanwhile, start cooking your pasta of choice. Add in peas, mint, oat cream and water to sauce pan and bring to a simmer. If you wish to thicken the sauce, add a teaspoon or so of either arrowroot or corn starch. Pour your pasta sauce into a blender and mix on high speed until smooth consistency. Once done, combine your cooked pasta with your green sauce; top off with your preferred toppings.

May I suggest some sun dried tomatoes, roasted almonds, arugula, and of course tonnes of the Vegan Parmesan mentioned in the previous post.