Mint & Pea Pasta

Nothing is better than a comforting, warm bowl of pasta on a cold winter evening. I love this recipe because it is both dairy and gluten free. The POW pasta, which is made from red lentils – is also full of protein. The mint and lemon flavors are so tasty with the pasta. I am all about efficiency in the kitchen, and love that I can make this in under twenty minutes AND have leftovers!


Fresh Mint & Pea Pasta

//  Ingredients  – serves six 

  • 16 ounces (1 box) of pasta (I used POW, made from red lentils)
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 1/2 cup frozen peas
  • 1/4 cup fresh mint, chopped
  • 3 tablespoons nutritional yeast
  • 2 tablespoons hemp seeds
  • 1 tablespoon sunflower seeds
  • 1/2 tablespoon lemon zest
  • Juice of 1 lemon
  •  black pepper & sea salt to taste

// Preparation

  1. Cook pasta according to the box instructions.
  2. In a large skillet, saute shallots & garlic in olive oil, over medium heat for about 5 minutes.
  3. Add the peas, and cook until warmed through.
  4. Once pasta is cooked & strained, add to skillet.
  5. Stir in remaining ingredients & toss until evenly coated.


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