This creamy, sweet, fresh, springy pasta comes together in under 20 minutes, can be doubled or tripled to serve a crowd and is so simple you’ll think there's a mistake in the recipe.
1 tbsp olive oil
2 cups garden peas (fresh or frozen)
1/2 cup oat/soy cream
1/2 tsp salt
2 tbsp mint leaves, chopped
1/2 lemon, juiced
400g short pasta (we used conchiglie)
Add 1 tbsp olive oil to a saucepan, followed by the 2 cups peas. Cook for 3-4 minutes.
Add your oat cream, salt and mint leaves and cook down for 4-5 minutes, before adding your lemon juice.
In the meantime, cook your pasta. Before draining the pasta, reserve 1/4 cup cooking liquid. Toss your cooked pasta into your creamy sauce, stirring to incorporate it into your sauce and adding a little of the reserved water to loosen it up.
Serve topped with more fresh mint. Enjoy!