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    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Super Green Pasta Sauce

    Super Green Pasta Sauce

    Published: Aug 3, 2018 · Modified: May 17, 2021 by Kate Ford · This post may contain affiliate links.

    Green Pasta Sauce
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    Pinterest pin for Green pasta sauce

    This creamy super green pasta sauce is as delicious as it is nutritious - made in under 10 minutes from peas, basil, lemon and pine nuts.

    I could happily eat pasta every day of the week... and there are just so many sauces to choose from. Creamy, tomato-ey, bolognese-y, spicy... what will it be today?

    When I'm in the mood for something creamy but also fairly 'virtuous' I always go for this quick and easy super green pasta sauce that you can whizz up in the time it takes your pasta to cook.

    It is a slightly 'saucier' version of a pea pesto.  Peas are little nutritional powerhouses, packed with protein and vitamins. 

    Along with spinach, lemon, pine nuts, basil and mint, this simple pasta supper becomes a delicious and comforting bowl of goodness.

    Jump to:
    • 📝 What you need
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Vegan Green Pea Pasta Sauce

    📝 What you need

    Ingredients

    • baby spinach
    • fresh basil
    • fresh mint
    • lemon
    • frozen peas
    • garlic purée / ready-chopped garlic
    • pine nuts
    • pasta of your choice (I like spaghetti, linguine or tagliatelle with this sauce)

    Equipment

    A mini-chopper or hand blender is really handy for whizzing up this green pasta sauce quickly and easily. For small chopping or blitzing jobs like this I use my Breville Active Compact Food Processor* which at £30 is a bargain and really handy for all sorts of quick tasks in the kitchen.

    Or for bigger jobs or larger batches for the freezer, I will get out my Magimix Pro Food Processor* which has three different sized bowls for any size job. (This one was a gift for review from Magimix some years ago, but I’m a big fan and haven’t ever been paid to say so!)

    Pea Pasta Sauce with fork and spoon

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    Peapod Soup
    Peapod Soup
    Homemade Vegan Pesto
    Homemade Vegan Pesto
    Pangrattato Breadcrumbs
    Pangrattato Breadcrumbs
    Spicy Spaghetti Bolognese
    Spicy Vegan Bolognese

    📖 Recipe

    Green Pasta Sauce

    Super Green Pasta Sauce

    Kate Ford | The Veg Space
    A bright green pasta sauce, made from peas, spinach, basil and mint, lemon and pine nuts.  Blitzed together in the time it takes your spaghetti to cook - the speediest of meals!
    5 from 4 votes
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    Prep Time 3 minutes mins
    Cook Time 7 minutes mins
    Total Time 10 minutes mins
    Course Main
    Cuisine Italian
    Servings 2 people
    Calories 443 kcal

    Ingredients
     
     

    For the sauce:

    • 1 cup frozen peas (no need to measure, about a small mug full)
    • handful baby spinach
    • handful fresh basil
    • handful fresh mint
    • 1 lemon
    • 1 teaspoon ready-chopped garlic / garlic purée
    • 2 tablespoon pine nuts

    To serve:

    • 160 g pasta (I like spaghetti, linguine or tagliatelle with this sauce)

    Instructions
     

    • Bring 2 saucepans of water to the boil (1 large-ish, and 1 small).  Add the spaghetti to one, and the peas to the other.
    • When the peas are cooked (about 4 minutes), drain and tip into a blender or food processor, but set aside a few tablespoons to serve whole. 
    • Add to the blender the spinach, basil, mint, juice of the lemon, garlic and pine nuts, then blitz until smooth.  Add some water, a little at a time, until it reaches a sauce-like consistency.  Taste and season with salt and black pepper as required.
    • When the spaghetti has cooked, drain it, then return it to the saucepan.  Pour in the sauce, return the pan to a gentle heat and mix well to combine as the sauce warms through.  Serve immediately scattered with the remaining peas.

    Nutrition

    Serving: 1portion (with pasta)Calories: 443kcalCarbohydrates: 77gProtein: 17gFat: 9gSaturated Fat: 1gSodium: 10mgPotassium: 501mgFiber: 8gSugar: 8gVitamin A: 570IUVitamin C: 58mgCalcium: 55mgIron: 3mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    « Curried Chickpeas and Spinach
    Vegan Mushroom Pie with ale & lentils »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Katie says

      March 20, 2021 at 6:43 pm

      Hi! I know this is super fast to make, but do you think the sauce would freeze well? I would like to batch cook for a vegan friend who's about to have an operation and wondered if this could be added to the list! Thanks

      Reply
      • Kate Ford says

        March 21, 2021 at 10:13 am

        Hi Katie, I don't think this would freeze particularly well to be honest. It would lose all of its freshness and green-ness, and spinach tends to end up pretty slimy after freezing. I have quite a lot of freezeable meals that might be worth a look: https://www.thevegspace.co.uk/tag/freezer What a lovely thing to do for your friend! Kate x

        Reply
    2. Will says

      January 22, 2021 at 10:47 pm

      The recipe is great, I always keep frozen peas and am always looking for new ways to use them

      Reply
    3. Anders says

      October 15, 2018 at 6:55 am

      Hello, the ads don’t bother me at all. I really think it is fair that you try to get some money in exchange for creating such a useful resource for vegan products. Thumbs up!

      Will definitely give this one a shot – and one day I will probably buy your book as well!

      Keep it going!

      Reply
      • Kate Ford says

        October 15, 2018 at 1:22 pm

        Thanks Anders!

        Reply
    4. Hannah says

      August 21, 2018 at 3:44 am

      Love the look of this recipe, but nine ads in this post all for the same product?! Really?!

      Reply
      • Kate Ford says

        August 25, 2018 at 10:27 am

        Hi Hannah, sorry you don't like the ads - its the only way I can earn money from my blog in order to keep spending the time and money I do to keep it going. The alternative is charging my readers a subscription to get my recipes, and I think most would prefer to scroll past a few ads instead but thanks for the feedback. Kate

        Reply
        • Michelle France says

          September 29, 2023 at 10:11 am

          The recipes are fabulous, so easy to follow and usually relatively cheap. Love receiving the new recipes as there are always such a lot of a choice and they work! Really appreciate it and yes, as irritating as the ads may be, its a wonderfully useful FREE resource for vegans on a budget. Thank you.
          x

          Reply
          • Kate Ford says

            October 06, 2023 at 9:53 am

            Thanks Michelle, that's great to hear!

            Reply
    5 from 4 votes (1 rating without comment)

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