Easy Vegan Pea Pasta: Two Ways

For a quick and easy vegan dinner, pea pasta is a great choice. Here I share two delicious recipes with you which are cheesy and creamy to drive home pure comfort.



Violife Cheesy Pea & Spinach Tagliatelle

Serves 2


2 servings of dry tagliatelle

1/3 block of Violife cheese grated

100g of spinach

100g of frozen peas

2 cloves of garlic minced

1 tsp of all spice

1 tbsp of olive oil


Set the pasta to boil on a medium heat and cover with a lid.

Heat the oil in a frying pan and add the minced garlic and all spice. Cook until lightly browned.

Next, add the frozen peas and spinach until wilted.

Drain the pasta and add to the saucepan with the vegetables.

Mix in half of the grated Violife and cook on a low heat.

Serve with the remaining cheese and enjoy!

mushroompastaCreamy Mushroom, Pea & Spinach Pasta

Serves 2


150g of wholewheat pasta

3/4 tub of Oatly Creme Fraiche

6 chestnut mushrooms

1 cup of peas

100g handfuls of spinach

1 red onion diced

2 garlic cloves minced

200ml of vegetable broth

1 tbsp of olive oil


Tesco everyday Value Garlic Baguette (Vegan!)


Begin by dicing the red onion, slicing the mushrooms and mincing the garlic cloves.

Heat the olive oil in the pan and add the chopped ingredients, cooking until onions are brown and mushrooms are no longer raw.

Add the peas and spinach to the pan and cook on a medium heat.

Meanwhile, boil the pasta in a saucepan and drain once cooked through.

Add the vegetable broth to the vegetables and simmer. Add the pasta until coated and warmed through.

Turn the heat down as low as possible and stir in the Oatly creme until warm. Serve with a side of garlic bread if you wish and enjoy!



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