Creamy Spinach Pea Pasta
Italian-style spinach pea pasta with a hidden-veggie green sauce from blended peas, spinach, onion, garlic, heavy cream, and lemon. Ready in about 20 minutes for two.
Equipment
- Blender or smoothie cup
- Large pot
- Skillet
Ingredients
Pasta
- 200 g spaghetti or linguine, about 7 oz
- salt for pasta water
Green cream sauce
- 1 tablespoon olive oil plus more as needed
- 1 brown onion finely chopped
- 2/3 cup frozen garden peas about 100 g; no need to thaw
- 4 cups baby spinach about 120 g, packed
- 2 garlic cloves roughly chopped
- 2-3 tablespoons heavy cream
- 1 teaspoon lemon juice plus more to taste
- salt to taste
To finish
- grated Parmesan optional
- black pepper freshly cracked, optional
- chili flakes optional
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package. Reserve about 1/2 cup pasta water, then drain. If the pasta finishes early, toss with a teaspoon of olive oil so it does not stick.
Build the green sauce
- Heat the olive oil in a skillet over medium heat. Add the onion and cook 4 to 5 minutes, until soft and sweet.
- Add the frozen peas and cook 1 minute. Add the baby spinach and toss just until wilted, 30 to 60 seconds. Remove the pan from the heat.
- Transfer the onion, peas, and spinach to a blender with the garlic, heavy cream, salt, and lemon juice. Blend until completely smooth. Taste and add more lemon if needed.
Toss and serve
- Return the drained pasta to the pot over low heat. Pour in the green cream sauce and toss, loosening with reserved pasta water a splash at a time until the strands are lightly coated.
- Serve with grated Parmesan, black pepper, and chili flakes if using.
Notes
Hidden veggies: Peas and spinach are fully blended into the cream sauce so the finished pasta stays smooth.
Cream amount: Start with 2 tablespoons heavy cream for two portions. Add a third only if you want a richer sauce.
Color tip: Wilt spinach briefly, then take the pan off the heat before blending so the sauce stays bright green.
Pasta shape: Spaghetti or linguine hold a light coating best. Short shapes taste heavier.
Make-ahead: Blend the sauce up to 1 day ahead. Reheat gently with a splash of water or milk, then toss with fresh pasta.
Vegan swap: Use coconut cream or cashew cream instead of heavy cream; skip Parmesan or use nutritional yeast.
Storage: Refrigerate leftovers in an airtight container up to 2 days. Reheat with a splash of water or cream.
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