Sharon's new book California Vegan is available for pre-order now!

Lemony Garden Peas with Pasta (Vegan, Gluten-Free)

Sharon Palmer

Fresh spring peas call for a simple dish that show cases the green, sweet beauty of one of nature’s best vegetables. This Lemony Garden Peas with Pasta dish can be prepared in under 20 minutes with only 6 ingredients (not including pantry staples). It’s as pretty to look at as it is light and delicious. You can easily use frozen peas for this recipe too. The pulse pasta is a gluten-free option that also provides a heart dose of protein to this meal.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Lemony Garden Peas with Pasta (Vegan, Gluten-Free)

1 Star2 Stars3 Stars4 Stars5 Stars
(4 votes, average: 4.25 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


This Lemony Garden Peas with Pasta dish can be prepared in under 20 minutes with only 6 ingredients, and it’s the perfect recipe to show case the beauty of fresh (or frozen) peas.



  • 8 ounces pulse pasta (i.e., chickpea, lentil or bean)
  • 3 tablespoons extra virgin olive oil
  • 2 cups shelled fresh green peas (may use frozen, thawed)
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons pine nuts
  • 1 large lemon, juice and zest
  • Salt and pepper, to taste


  1. Cook pasta in boiling water, according to package directions, just until al dente. Drain and set aside.
  2. While the pasta is cooking, heat olive oil in a large sauté pan or skillet.
  3. Add peas, mushrooms, and garlic, and sauté for 2 minutes.
  4. Add pine nuts, the juice and zest of lemon, and the cooked, drained pasta. Combine well and sauté for an additional 2 minutes, just until heated through. Do not overcook peas, they should be bright green. Season as desired with salt and pepper.
  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 394
  • Sugar: 7 g
  • Sodium: 120 mg
  • Fat: 19 g
  • Saturated Fat: 2 g
  • Carbohydrates: 45 g
  • Fiber: 9 g
  • Protein: 19 g

Keywords: vegan pasta, healthy pasta, spring pasta

For other plant-based pasta recipes, check out:

Mushroom Bomb Lentil Pasta
Pasta with Marinara and Roasted Vegetables
Penne Pasta Tomato Salad with Lemon and Pistachios

This post may contain affiliate links. For more information click here.

Leave a Reply

Your email address will not be published. Required fields are marked *