Creamy Vegan Pasta with Peas and Mint

The bright flavors of fresh mint and lemon infuse this creamy vegan pasta sauce, complete with fresh peas and a dairy-free "parmesan" dusting for the final touch.
  • 5
    Prep Time
  • 15
    Cook Time
  • x4

For the Pasta

  • 1 (8 oz) package Modern Table spirals pasta
  • 1 tablespoon olive oil
  • 1 shallot, minced (~3 tablespoons)
  • 1 clove garlic, minced
  • 1 cup almond milk, unflavored and unsweetened
  • 1/4 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup peas
  • 1/4 cup chopped fresh mint leaves
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • Zest from 1 lemon
  • Sea salt and ground black pepper, to taste

For the Vegan Parmesan

  • 2/3 cup unsalted pistachios
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
Buy the Noodles
  1. Add water to medium saucepan and add a generous amount of salt. Bring to a boil and add 1 package Modern Table pasta. Cook for 5 minutes then drain and set aside.
  2. Meanwhile, add olive oil to a large skillet. Add shallots and cook 1 minute. Stir in the garlic and cook another minute.
  3. Stir in the milk and broth and bring to a simmer.
  4. Mix together water and cornstarch in a bowl. Stir into the skillet with the almond milk and cook for another 1-2 minutes or until thickened.
  5. Turn the heat to low and add the peas and cooked pasta. Stir well to coat pasta in sauce.
  6. Remove from heat and add the mint, parsley, lemon juice, zest salt, and pepper.
  7. To make the parmesan, add all the ingredients to a food processor and pulse until it resembles bread crumbs.
  8. To serve, divide pasta into bowls and top with vegan parmesan.

Recipe credit: Dietitian Debbie.

Shop now for our Lentil Spirals Pasta.

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